BLUEBERRY TURNOVERS

Blueberry Turnovers image

While you can make them a little in advance, these pastries are best served the day they're made.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Time 1h

Yield 8 servings.

Number Of Ingredients 10

Ingredients

2 cups fresh or frozen blueberries, divided
2 tablespoons sugar
1 tablespoon cornstarch
2 teaspoons grated lemon zest
2 tablespoons butter
1 package (17.3 ounces) frozen puff pastry, thawed
1 large egg
1 tablespoon water
1/2 cup confectioners' sugar
1 tablespoon 2% milk

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.

Nutrition Facts : Calories 401 calories, Fat 20g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 240mg sodium, Carbohydrate 51g carbohydrate (14g sugars, Fiber 5g fiber), Protein 6g protein.