BLUEBERRY TURNOVERS WITH LEMON GLAZE

1 pint blueberries

¼ cup brown sugar

1 tablespoon corn starch

2 tablespoon lemon juice, fresh squeezed

1 teaspoon lemon zest

¼ cup water

1 sheet frozen puff pastry, thawed

1 egg yolk + 2 teaspoon water

 

Glaze:

1 cup powdered sugar

2 tablespoon milk

1 teaspoon lemon zest

½ teaspoon lemon extract

Preheat oven to 400 degrees.

Combine the blueberries, brown sugar, corn starch, lemon juice, zest, and water in a saucepan and cook over medium heat for 3-4 minutes, stirring frequently, until the mixture is thickened and syrupy.  Remove from heat and let cool to room temperature.

Roll out the puff pastry dough on a lightly floured countertop to a 12” x 12” square.  Cut into 4 squares.

Divide the blueberry filling into 4 parts and place a mound in the center of each square.

Beat the egg yolk and water together and brush the egg wash lightly on the edges of each square.  Fold the dough, corner to corner, over the filling to create a triangle and crimp the edges with a fork to seal.

Place the turnovers on a baking sheet lined with parchment paper and brush the tops with the remaining egg wash.  Make three small slits in the top of each turnover using a knife to allow steam to escape.

Bake for 15-20 minutes until puffed and golden.  Let cool for 15-20 minutes.

Combine all of the glaze ingredients in a small bowl and whisk until smooth.

Drizzle the lemon glaze over the tops of the turnovers with a spoon.  Devour!

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