Side Pannel
Blueberry Turnovers
Blueberry Turnovers
- Recipe Submitted by maryjosh on 02/23/2018
Ingredients List
- For the Blueberry Filling
- 4 cups blueberries fresh or frozen
- 1 cup sugar
- ΒΌ cup water approximately
- 2 tablespoons rounded corn starch
- For the Sweet Butter Pastry
- 1 1/2 cups flour
- pinch salt
- 4 tbsp sugar
- 1 cup cold butter cut in small cubes
- 2 large egg yolk
- 1 tsp vanilla extract
- 1/4 cup ice water
Directions
To prepare the Blueberry Filling
Bring the berries and sugar to a gentle boil for about 15 minutes. You want some of the juice to steam off and concentrate the blueberry flavour.
Mix the corn starch with the water and add slowly to the boiling berry mixture stirring constantly.
Boil gently for 1 additional minutes stirring constantly. Allow to cool completely to room temperature, stirring occasionally before chilling completely in the fridge.
To prepare the Sweet Butter Pastry
Mix together the flour, salt and sugar. Using a pastry cutter, cut the butter into the dry ingredients until it resembles a coarse meal and small pea sized pieces of butter still remain in the mixture. You can also use a food processor to pulse the butter into the flour mixture if you prefer.
Whisk together the water, vanilla and egg yolks. Pour over the dry ingredients and toss together gently with a wooden spoon only until a soft dough forms. Form the dough into 2 rounds, wrap in plastic wrap and let the dough rest in the fridge for at least 20 minutes. Roll it out to about a 10x15 inch rectangular shape or to about a thickness a little greater than 1/8 of an inch (about 4 mm).
Use a 5 inch round cutter to cut the pastry into circles. Alternatively you can cut the pastry into squares and make rectangular or triangular turnovers.
Lay the pastry circles onto parchment lined cookie sheets. Brush the edges of the tops of the pastry with an egg wash made from whisking together 1 egg with 1 tbsp cold water.
Scoop a heaping tablespoon of the blueberry compote in the centre and fold the pastry over the top.
Press down with your fingertips at the edges of the dough to seal in the filling.
When all of the turnovers are completed, egg wash the tops and put three small slits in the top of each one with the tip of a sharp knife.
Chill the turnovers for 20 minutes in the fridge before hoping them into a preheated 400 degree oven for 10 minutes. Reduce the heat to 375 and bake for about another 15 minutes or until the tops are evenly golden brown.
Cool on a wire rack and serve.
Bring the berries and sugar to a gentle boil for about 15 minutes. You want some of the juice to steam off and concentrate the blueberry flavour.
Mix the corn starch with the water and add slowly to the boiling berry mixture stirring constantly.
Boil gently for 1 additional minutes stirring constantly. Allow to cool completely to room temperature, stirring occasionally before chilling completely in the fridge.
To prepare the Sweet Butter Pastry
Mix together the flour, salt and sugar. Using a pastry cutter, cut the butter into the dry ingredients until it resembles a coarse meal and small pea sized pieces of butter still remain in the mixture. You can also use a food processor to pulse the butter into the flour mixture if you prefer.
Whisk together the water, vanilla and egg yolks. Pour over the dry ingredients and toss together gently with a wooden spoon only until a soft dough forms. Form the dough into 2 rounds, wrap in plastic wrap and let the dough rest in the fridge for at least 20 minutes. Roll it out to about a 10x15 inch rectangular shape or to about a thickness a little greater than 1/8 of an inch (about 4 mm).
Use a 5 inch round cutter to cut the pastry into circles. Alternatively you can cut the pastry into squares and make rectangular or triangular turnovers.
Lay the pastry circles onto parchment lined cookie sheets. Brush the edges of the tops of the pastry with an egg wash made from whisking together 1 egg with 1 tbsp cold water.
Scoop a heaping tablespoon of the blueberry compote in the centre and fold the pastry over the top.
Press down with your fingertips at the edges of the dough to seal in the filling.
When all of the turnovers are completed, egg wash the tops and put three small slits in the top of each one with the tip of a sharp knife.
Chill the turnovers for 20 minutes in the fridge before hoping them into a preheated 400 degree oven for 10 minutes. Reduce the heat to 375 and bake for about another 15 minutes or until the tops are evenly golden brown.
Cool on a wire rack and serve.
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