Name: Blueberry Turnovers
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 8 serving(s)
Ingredients: 2 1/4 cups (340 g) unbleached all-purpose flour; 1/4 cup (55 g) sugar; 1/4 tsp salt; 1 cup (225 g) cold unsalted butter, diced; 6 tbsp (90 ml) cold sour cream or ice water; 1 egg, beaten; 1/4 cup (55 g) sugar; 4 tsp cornstarch; 1 1/2 cups (210 g) frozen blueberries; 1 tbsp (15 ml) lemon juice; 3/4 cup (100 g) icing sugar; 3 tbsp (45 ml) sour cream; 1 tsp (5 ml) lemon juice

Preparation

Shortcrust Pastry
- In a food processor, blend the flour, sugar and salt. Add the butter and pulse a few times, until it forms pea-sized pieces. Add the sour cream. Pulse just until the dough starts coming together. Remove the dough from the food processor and form into two rectangles with your hands. Cover in plastic wrap and refrigerate for 1 hour.
Blueberry Filling
- Meanwhile, in a pot off the heat, combine the sugar and cornstarch. Add the blueberries and lemon juice. Bring to a boil. Simmer over medium-low heat for 1 to 2 minutes or until the mixture has thickened. Transfer into a bowl and let cool. Cover and refrigerate for 1 hour.
Assembly
- With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with a silicone mat or parchment paper.
- On a floured work surface, roll out one rectangle of dough to form a larger 14 x 7-inch (36 x 18 cm) rectangle. Using a knife, cut the rectangle into eight 3 ½-inch (9 cm) squares. Spread the squares out on the baking sheet. Place about 2 tbsp (30 ml) of the blueberry filling at the centre of each square. Refrigerate.
- Roll out the second rectangle of dough to form a larger 14 x 7-inch (36 x 18 cm) rectangle. Using a knife, cut the rectangle into eight 3 ½-inch (9 cm) squares. Make an incision in the shape of a cross at the centre of each square of dough.
- Using a pastry brush, cover the edges of the pastry squares around the blueberry filling with the beaten egg. Cover with the pastry squares marked with a cross. Using a fork, press the edges of the squares together to seal. Brush the tops of the turnovers with the beaten egg.
- Bake for 20 to 25 minutes or until the turnovers are nicely browned. Let cool for 30 minutes.
Icing
- In a bowl, whisk together all of the ingredients. Add more lemon juice as needed.
- Dip the tops of the turnovers in the icing, shaking off any excess. Return the turnovers to the baking sheet and let the icing set at room temperature. The blueberry turnovers will keep for 3 days in an airtight container at room temperature.

Blueberry Turnovers

Categories

Ingredients

Shortcrust Pastry

Blueberry Filling

Icing

Preparation

Shortcrust Pastry

Blueberry Filling

Assembly

Icing

Personal Note

To help you with this recipe

RICARDO Mini Food Processor