Flaky Blueberry Turnovers: Your New Favorite Easy Treat!

👩‍🍳 Instructions

1. 1

   To make the filling: In a medium saucepan, combine blueberries, granulated sugar, cornstarch, and lemon juice. Stir well. Cook over medium heat, stirring frequently, until the mixture thickens and blueberries begin to break down, about 5-7 minutes. Remove from heat and stir in vanilla extract. Transfer to a bowl and let cool completely.
2. 2

   Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
3. 3

   On a lightly floured surface, carefully unfold the thawed puff pastry sheet. Gently roll it slightly if needed to smooth creases and achieve a roughly 10x10 inch square. Cut the square into four equal smaller squares.
4. 4

   In a small bowl, whisk together the egg and water (or milk) for the egg wash.
5. 5

   Spoon 2-3 tablespoons of the cooled blueberry filling onto one half of each puff pastry square, leaving a small border. Fold the empty half of the pastry over the filling to form a triangle. Press down gently to seal the edges, then use a fork to crimp them securely.
6. 6

   Transfer turnovers to the prepared baking sheet. Brush the tops generously with egg wash and sprinkle with coarse sugar, if desired. Cut 2-3 small slits on top of each turnover to allow steam to escape.
7. 7

   Bake for 20-25 minutes, or until deeply golden brown and puffed. Let cool slightly on the baking sheet before transferring to a wire rack. Serve warm or at room temperature.