BLUEBERRY TURNOVERS #DESSERT #BLUEBERRY
Flakey baked good mixture is loaded up with gooey custom made blueberry filling and bested with a sweet vanilla glaze.Breakfast cakes are my main avenue for affection. I cherish going to bread shops and selecting the majority of the tasty stuff. My most loved are the organic product filled baked goods with flaky coverings. UGH, so great! They're so useful for breakfast with some espresso. These blueberry turnovers are SO great thus easy to make. I sense that I say that regarding everything, however, so natural.
The mixture I utilized is locally acquired and you would NOT know it! Wewalks puff baked good batter is really the best mixture I've at any point attempted. I'm not being paid to express these words, it is essentially the best ever. It turns out fresh, flakey, rich and just along these lines, so impeccable. You realize you have a wonderful puff cake batter when there are little drops on your lap remaining from each nibble.
The filling is natively constructed and is set up by utilizing solidified blueberries. You heat them on the stovetop alongside some lemon squeeze and sugar until they are decent and delicious and saucy. You'll mix in some corn starch + water and delicately bubble it to thicken it up. What's more, that is it! Quite straightforward and 100x superior to anything purchasing locally acquired jam.
Ingredients:
Filling:
- 2 1/2 cups (12 oz bag) frozen blueberries
- 1/4 cup granulated sugar
- 1 tsp lemon juice
- 1 tbs cornstarch
- 1 tbs water
- 1 sheet puff pastry (I LOVE Wewalka brand)
- 1 egg
- 1 tbs water
- 2 tbs turbindo sugar, or granulated sugar
Glaze:
- 1/2 cup confectioner's sugar
- 1/2 tsp vanilla extract
- 1-3 tbs cream or milk
Instructions:
- Heat berries, sugar and lemon juice on the stovetop in a medium-sized saucepan on low heat for abut ten minutes or until the berries start releasing their juices, stirring frequently. Once there is a lot of juice, mix cornstarch and water together and stir into the blueberry mixture. Bring to a gentle boil and simmer for 2-3 minutes, stirring constantly until thickened. Cool filling until warm to the touch before filling dough.
- Take your puff pastry sheet and cut it into 6 equal squares. Distribute filling evenly in the center of each square. Whisk egg and water together in a small bowl and brush on the edges of the dough before folding over into a triangle shape and pinching the edges closed with a fork. The filling might squish out a little bit, but that's okay. Brush the tops of the triangles with more egg wash and sprinkle tops with sugar.
- Preheat oven according to puff pastry's manufacturer's instructions and bake for 15-20 minutes or until light golden brown. Allow them to cool slightly. Prepare glaze while they are cooling. Whisk confectioner's sugar, vanilla and cream or milk together until smooth. Drizzle over warm pastries.
- Blueberry Turnovers will stay fresh for up to 3 days stored in an airtight container at room temperature. To crisp them up again, place in a toaster oven for a few minutes and they are good as new!
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