Chef Folse's Blueberry Turnovers

Prep Time: 45 Minutes

Yields: 8 servings


Turnovers are baked or deep-fried pastries that can have sweet or savory fillings. This version is filled with blueberries, but feel free to substitute with other fruits or nuts.

Ingredients: 2 sheets frozen puff pastry, thawed

½ cup blueberry preserves 2 tbsps cornstarch 2 tbsps brown sugar ½ tsp grated lemon zest

1 cup fresh blueberries ½ tsp pure vanilla extract

1 egg, beaten with 2 tsps water

2 tbsps granulated sugar


Preheat oven to 375°F. Lightly flour a work surface. In a small mixing bowl, stir together blueberry preserves, cornstarch, brown sugar and lemon zest. Fold in fresh blueberries and vanilla then chill while you cut the dough. Using a 4-inch cookie cutter, cut each puff pastry sheet into 4 (4-inch) circles. Lay pastry on a work surface and brush the edges with egg wash. In the center of the circle, place 2 heaping tablespoons of blueberry filling. Fold pastry circle in half to create a half-moon shape. Carefully press edges together to seal them well with fork tines. Transfer to the cookie sheet and keep refrigerated. Repeat with the remaining ingredients, placing the turnovers 1-inch apart on cookie sheet. Brush the tops with the egg wash and sprinkle with granulated sugar. Bake 20–25 minutes or until golden brown. Serve warm or let cool to room temperature. Serve within 1 day.