Easy Blueberry Turnovers with Lemon Drizzle

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You know, throughout the entire span of my life I don’t think I’ve once heard anyone say that they actually enjoy making pastry dough. What with all the butter chopping, flour flinging, dough-ball chilling, and rolling, and re-rolling, and flouring, and re-flouring, it can be difficult to even have the desire to make the stuff! That is why, to a baker, such as myself, puff pastry is a magical ingredient that makes baking pastries immensely less of a pain in the neck. So, when I’m craving a warm, fruity dessert, on a chilly summer night, these blueberry turnovers made from puff pastry are the perfect quick fix!

So, with the pastry dough already made and chilled, the only extra work required is rolling it into a slightly bigger square and then cutting it into individual, smaller squares. Hardly anything that will break a sweat! Now, about the filling. Blueberries are one of my favorite fruits, especially when served warm. I must say, my favorite part of this baking process is having that one spoonful of leftover blueberry filling to pop in my mouth before popping the turnovers in the oven.

Of course, these turnovers are perfectly amazing by themselves. But, I wanted them to be even more special, so I looked in my fridge for inspiration and realized that I had some leftover lemons from my last post! Thus, I whipped up a quick lemon sauce to give this dessert that extra “zing!” in order to take it from “Yum!” to “Woah baby!” And, it worked.

These turnovers are extremely flaky (thanks to that puff pastry!) and the blueberry filling, mixed with the lemon drizzle, is the perfect combination of sweet and tart. But, if you’d rather forego the extra lemon, I recommend eating them right out of the oven with a big scoop of vanilla ice cream on top. Warm pastry is a very flexible thing 😉

 

Easy Blueberry Turnovers with Lemon Drizzle

Yield: 4 turnovers with 3/4 cup of sauce

Source: All Things Sweet original recipe

Prep Time: 1 hour

 

Turnovers:

1/2 tsp. lemon zest

1 1/2 tbsp. lemon juice

1 1/3 cups fresh blueberries

1 1/2 tbsp. granulated sugar, plus extra for sprinkling

1 1/2 tsp. all-purpose flour

Pinch of salt

1 sheet frozen puff pastry, defrosted in refrigerator

1 egg, beaten with 1 tbsp water

 

Preheat the oven to 400 degrees F.

1.         Combine the lemon zest and lemon juice in a bowl. Stir in the blueberries, sugar, flour, and salt.

2.         Flour a board and lightly roll the sheet of puff pastry into a 12 by 12-inch square. Cut the sheet into 4 smaller squares and keep chilled until ready to use.

3.         Neatly place 1/3 cup of the blueberry mixture on half of the square and brush the edges with egg wash. Fold the pastry diagonally over the blueberry mixture and seal by crimping the edges with a fork. Transfer to a sheet pan lined with parchment paper. Brush the top with egg wash, sprinkle with sugar, and make 2 small slits to let the steam out. Repeat with the other pastry squares. Bake for 20-25 minutes, until browned and puffed. Serve warm.

 

Lemon Sauce:

3/4 cup lemon juice

1 tsp. lemon zest

2/3 cup granulated sugar

1 tbsp. cornstarch

 

1.         Combine the lemon juice, zest, sugar, and cornstarch in a medium saucepan and bring to a boil, stirring occasionally until thickened. Remove from heat. Serve warm in a sauce boat.