1 cup fresh organic blueberries
2 tsp cornstarch
2 tbsp brown sugar
1 sheet puff pastry
1 egg yolk
1 tbsp of water
Granulated sugar for sprinkling
2 cups confectioner’s sugar
3 tbsp fresh lemon juice
Preheat oven to 350ºF.
1 In a bowl, mix blueberries, sugar, and cornstarch until the blueberries are well coated. Set aside. Meanwhile, roll out the puff pastry on a flour-coated cutting board and cut the sheet into 4 even squares.
2 Spoon out 1–2 tablespoons of the blueberry mixture into the center of each square and fold each over to create 4 triangles.
3 Seal the edges of the pastry with a fork and poke 2–3 air vents in each.
4 Brush turnovers with egg, then wash and sprinkle with granulated sugar. Place turnovers on parchment paper lined baking sheet and bake for 22–25 minutes until golden brown.
5 Remove and let cool for 5 minutes. Meanwhile, in a separate bowl, mix together confectioner’s sugar and lemon juice to create glaze.
6 When turnovers are slightly cool, drizzle glaze over the top with a spoon or rubber spatula. Serve warm.
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