Edible Rhody Kids: Blueberry Turnovers

June 13, 2016

Preparation

You’ll need to defrost the dough in order to roll it out, so remember to pull it out of the freezer 30 minutes before you get started. Don’t let it get too warm or it will get sticky and be more difficult to roll and make shapes.

Preheat oven to 400°.

In a medium saucepot, combine berries, honey, cornstarch and lemon juice and stir gently to combine. Place over medium-low heat and cook until berries glisten and juice begins to thicken, approximately 5 minutes, stirring occasionally. Remove from heat and cool.

On a clean counter sprinkled with flour, roll out 1 sheet puff pastry to ¼-inch thickness. Using a knife or extra-large cookie cutter, cut out 6 pairs (12 pieces total) dough in matching shapes.

Place 6 pieces on parchment-lined baking tray several inches apart. Spoon 2–3 tablespoons berries in center of each, leaving the edges clean. Brush edges with egg wash. Top with matching shapes.

Press and crimp edges with fork to seal in the berries. Cut a ½-inch sliver in the tops and lightly brush all over with egg wash. Bake 18–20 minutes, until tops are golden. Remove from oven and allow to cool. (Those bubbly berries can be very hot right out of the oven!)

Pro Tip: Store extra uncooked turnovers in zipper bags in the freezer. Remove from freezer and place directly into preheated oven on a lined tray, following recipe above. They might need a few extra minutes in the oven.

Ingredients

  • 2 cups blueberries (or your favorite berry combination), rinsed and dried
  • ¼ cup local honey
  • 2 teaspoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 package frozen puff pastry, defrosted according to package directions
  • Flour for rolling dough
  • 1 egg, lightly beaten (for brushing edges and top)

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