Blueberry Turnovers Food

BLUEBERRY TURNOVERS

Steps:

• In a large saucepan, combine 1/2 cup blueberries, sugar, cornstarch and lemon zest. Mash well with a fork. Bring to a boil over low heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in butter and remaining blueberries., Unfold puff pastry. On a lightly floured surface, roll out each pastry sheet into a 12-in. square. Cut each into four squares. Spoon 3 tablespoons of filling into the center of each square; fold diagonally in half and press edges to seal. , Place on an ungreased baking sheet. Beat egg and water; brush over pastry. , Bake at 450° for 15 minutes or until golden brown. Combine confectioners' sugar and milk; drizzle over turnovers. Serve warm or at room temperature.

BLUEBERRY TURNOVERS

Steps:

• Lightly flour a work surface. Roll out the puff pastry sheets into squares 12 inches by 12 inches; the pastry will become slightly thinner. Cover with plastic wrap and chill.
• Heat the oven to 375 degrees F.
• In a small mixing bowl, stir together the preserves, cornstarch, brown sugar, and lemon zest. Fold in the fresh blueberries and vanilla, and chill while you cut the dough. Using a sharp knife, cut each puff pastry sheet into 4 (6-inch) squares.
• Lay a pastry square on a work surface and brush the edges with egg wash. In the center of the square, place 2 heaping tablespoons of blueberry filling. Brush the edges of the pastry square with egg wash and fold it in half to create a triangle. Carefully press the 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. Brush the tops with the egg wash and sprinkle with granulated sugar. Bake until golden brown, 20 to 25 minutes.
• Serve warm or let cool to room temperature. Serve within 1 day.

BLUEBERRY TURNOVERS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Roll out crescent dough triangles onto a baking sheet.
• Place 1 tablespoon blueberries on the widest end of each triangle. Sprinkle 1/2 teaspoon confectioners' sugar over blueberries on each roll. Beginning with the wide end, roll up each crescent around blueberries; pinch both sides to seal completely.
• Bake in the preheated oven until golden, about 12 minutes. Remove to cool on a wire rack for 5 minutes; dust with the remaining confectioners' sugar. Drizzle with the vanilla frosting.

BLUEBERRY AND MASCARPONE TURNOVERS

Steps:

• Preheat oven to 350 degrees.
• Line a baking sheet with parchment paper. Set aside.
• In a small bowl, mix together the cheese, sugar, cornstarch, lemon juice, and lemon zest until smooth. Stir in the blueberries.
• Using a 3 1/2-inch round cookie cutter or a glass, cut the pie dough into 12 circles. Place the dough on the prepared baking sheet.
• Using a pastry brush, lightly brush the edges of the dough with the beaten egg.
• Place about 1 1/2 teaspoons of the cheese mixture in the center of the dough. Fold the dough in half to enclose the filling and pinch the edges to seal. Using the tines of a fork, gently crimp the sealed edges.
• Refrigerate for 10 minutes.
• Bake at 350 degrees for 20 to 25 minutes.
• Sprinkle with powdered sugar.
• Cool for 5 to 10 minutes before serving.

BLUEBERRY TURNOVERS

Steps:

• Lightly flour a work surface; roll out each puff pastry sheet to a 12-inch square; cover with plastic wrap and chill 20 minutes.
• Preheat oven to 375°.
• In a bowl, stir together the preserves, cornstarch, brown sugar, and lemon zest.
• Fold in blueberries and vanilla; put mixture in refrigerator.
• Using a sharp knife, cut each puff pastry sheet into four 6-inch squares.
• Whisk egg and water in a small cup.
• Lay a pastry square on a work surface and brush the edges with egg wash.
• In the center of the square, place 2 heaping tablespoons of blueberry filling.
• Brush the edges of the pastry square with egg wash and fold it in half to create a triangle.
• Carefully press the edges together to seal them well with fork tines.
• Transfer turnovers to baking sheet lined with parchment paper.
• Brush the turnovers with the egg wash and sprinkle with the 2 tablespoons sugar.
• Bake 20-25 minutes until golden brown.
• Serve warm or let cool to room temperature.

BLUEBERRY AND MASCARPONE TURNOVERS

Steps:

• In a small bowl, mix together the mascarpone cheese, sugar, cornstarch, lemon zest, and lemon juice until smooth. Stir in the blueberries.
• Using the cookie cutter, cut the pie crusts into 12 circles. Place the dough circles on a parchment paper-lined baking sheet. Using a pastry brush, lightly brush the edges of each piece of dough with the egg. Spoon about 1 1/2 teaspoons of the cheese mixture in the center of each circle. Fold the dough in half to enclose the filling and pinch the edges to seal. Using the tines of a fork, gently crimp the sealed edges. Refrigerate for 10 minutes.
• In a large, heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375°F. (If you don't have a thermometer, toss in a cube of bread; it will brown in about 3 minutes and, when it does, the oil is ready.) Fry the turnovers, turning once, for 1 to 1 1/2 minutes, until golden.
• Drain on paper towels and sprinkle with sugar while still hot. Cool for at least 10 minutes before serving.

SHELLY HOSPITALITY'S BLUEBERRY TURNOVER HAND PIES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Spread pie crust pastries onto a flat surface and cut rounds from the dough using a 5-inch round cutter. Spoon 1 tablespoon blueberries into the center of each round; sprinkle 1/4 teaspoon sugar over each portion of blueberries. Dust blueberries with cinnamon.
• Fold dough over the filling and seal edges by pressing with a fork. Arrange pies onto a baking sheet. Brush tops of hand pies with beaten egg. Sprinkle turbinado sugar over the pies.
• Bake in preheated oven until browned, 18 to 20 minutes.

GLAZED BLUEBERRY-BLACKBERRY TURNOVERS

Steps:

• Preheat oven to 350°F. Toss blueberries, blackberries, sugar, ginger, lime juice, 1/4 tsp. salt, and 2 Tbsp. flour in a medium bowl to combine.
• Beat egg and heavy cream in a small bowl until no streaks remain. Roll out pie dough on a lightly floured work surface to a 15x10" rectangle. Cut a thin border around dough to square off edges. Cut dough in half lengthwise and then in thirds crosswise to form six 5" squares. Brush edges with egg mixture, then mound about 1/4 cup blueberry filling in 1 corner of each square. Working with 1 square at a time, fold corner opposite filling up and over to create a triangle; press edges with a fork to seal. Place on a parchment-lined baking sheet and brush with remaining egg mixture. Cut about a 1"-long slit in the center of each turnover. Bake until pastry is golden brown and juices run from slits, 35-45 minutes. Let cool on baking sheet until slightly warm.
• Whisk powdered sugar, vanilla, and remaining 1/4 tsp. salt in large wide bowl. Whisking constantly, add warm water a tablespoonful at a time until glaze is thick and smooth and falls off the whisk in a slowly dissolving ribbon (it should look like sweetened condensed milk).
• Working one at a time, dip top sides of slightly warm turnovers into glaze, letting excess drip back into bowl. Transfer to a wire rack and let sit until turnovers are cool and glaze is set, about 30 minutes.

BLUEBERRY TURNOVERS

Steps:

• Adjust oven rack to lower third of oven. Heat oven to 400°F. Cover 2 large cookie sheets with cooking parchment paper; set aside.
• In medium bowl, mix blueberries, brown sugar, cornstarch, orange peel, cinnamon and allspice. Let stand 20 to 30 minutes to allow the juices to exude.
• Place 1 sheet puff pastry on work surface lightly dusted with flour. (Keep other sheet covered in refrigerator.) Use rolling pin to roll pastry sheet into 12x9-inch rectangle. Use pizza cutter to cut dough into 6 squares (don't worry if squares are uneven).
• Stir blueberry mixture well; spoon about 2 rounded tablespoons filling onto center of each pastry square, leaving about 1 inch around edges. (Don't add more filling; it will ooze out during baking and burn onto cookie sheet.) Place 2 pieces butter on each mound of filling.
• In small bowl, mix egg yolks and milk with fork. Use pastry brush or your fingertip to paint edges of each square with egg mixture. Fold each square over, corner to corner, to form a triangle. Use your fingertip to lightly press edges shut. Use fork to crimp edges. Move turnovers to a cookie sheet.
• Paint tops of turnovers with additional egg mixture and sprinkle each with 1 teaspoon granulated sugar. Cut one or two 1-inch steam vents on top of each turnover using tip of sharp knife. While the first 6 turnovers bake, repeat with remaining pastry sheet and filling.
• Bake turnovers 15 minutes or until flaky and golden. (Check after 10 minutes because they brown quickly. If they look like they may burn, cover with foil and continue baking.) Remove from oven and cool 5 minutes. Remove turnovers from parchment and place on wire rack. Serve warm or at room temperature.