Blueberry Turnover Recipe

Ingredients

• 2 cups of all-purpose flour
• 1 teaspoon of salt
• 2/3 cup of cold butter, cubed
• 6 tablespoons of ice water
• 1 cup of fresh or frozen blueberries
• 1/2 cup of sugar
• 1 tablespoon of cornstarch
• 1 teaspoon of lemon juice
• 1/4 teaspoon of ground cinnamon
• 1/4 cup of cold butter, cubed
• 1 egg, beaten
• 1 tablespoon of water

Directions

1. In a medium bowl, combine the flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
2. Add the ice water, one tablespoon at a time, stirring with a fork until the dough comes together.
3. Turn the dough out onto a lightly floured surface and knead it a few times until it is smooth. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
4. Meanwhile, in a medium saucepan, combine the blueberries, sugar, cornstarch, lemon juice, and cinnamon. Cook over medium heat, stirring often, until the mixture comes to a boil. Reduce the heat and simmer for 5 minutes, stirring occasionally, until thickened. Remove from the heat and let cool.
5. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
6. On a lightly floured surface, roll out the dough to 1/8 inch thickness. Cut the dough into 8 equal-sized squares. Place the squares on the prepared baking sheet.
7. Divide the blueberry mixture among the squares, placing it in the center of each square. Dot each square with the cubed butter.
8. Fold the dough over the filling and press the edges together to seal. Brush the turnovers with the beaten egg and water mixture.
9. Bake for 20 to 25 minutes, or until golden brown.
10. Cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Interesting Facts

• Blueberry turnovers can be served warm or at room temperature.
• These turnovers can be made with other types of fruit such as peaches, apples, and strawberries.
• The dough can be made ahead of time and frozen for up to 3 months.