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Blueberry Fruit Turnover

Recipe by Recipe submitted by Nicole Schorr, Product Focus Group Alumni Member

Ingredients:


  • 1/3 cup sugar
  • 1/4 cup brown sugar
  • 3 tsp cornstarch
  • Pinch of sea salt
  • 1 lemon, zested
  • 1 1/2-2 cup frozen or fresh blueberries
  • 2 sheets puff pastry, thawed
  • 1 egg yolk
  • Raw sugar (optional)

Directions:


1. Preheat oven to 400 degrees F and place oven rack in center position. Place Silpat® on Perforated Baking Sheet and set aside. In a mixing bowl, combine sugars, corn starch, sea salt, and lemon zest. Then mix in blueberries to coat.

2. Using Roul’Pat, roll out pastry into a rectangle measuring 11" x 18” then cut into 4x4 squares. Carefully transfer pastry squares onto Silpat® and scoop fruit mixture onto each square. Careful not to put too much fruit as it will be hard to fold the pastry over.

3. With Pastry Brush, brush egg yolk onto edges of square then fold over into triangle. Pinch or use fork to close edges. Cut slits into each turnover to vent. If desired, use the remaining egg yolk to brush the turnovers and, if desired, sprinkle raw sugar on top.

Bake for 15-17 minutes or until golden brown. Let cool for 5 minutes as fruit in the center will be very hot.

Note: Substitute raspberries or strawberries in place of blueberries. Simply cut the strawberries into 1 inch chunks. For a crispier turnover, use two 15 oz pie crusts instead of puff pastry. Cook time will be reduced to 15 minutes.

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