Yield: 4 large turnovers
INGREDIENTS
Filling
- 2 1/2 cups fresh blueberries or a 14-ounce bag frozen blueberries
- 2 to 3 tablespoons sugar
- 1 teaspoon fresh lemon juice
- 1 teaspoon instant or granulated tapioca
- 1 sheet frozen puff pastry, thawed but chilled
- 1 egg
- 1/2 cup confectioners’ sugar
DIRECTIONS Preheat the oven to 400 F. Stir together the blueberries, sugar, lemon juice and tapioca in a saucepan. Simmer over medium heat long enough for the berries to release their juice and then to get very thick and syrupy, 10 to 15 minutes depending on the juiciness of the berries. Cool to lukewarm or cover and refrigerate overnight.
Roll the puff pastry out on a floured surface into a 10-inch square. Cut into four 5-inch diamonds, preferably with a floured pizza cutter or pastry wheel. Don’t worry about precise measurements, but you want to be in this range. Whisk the egg together with 1 teaspoon of water.
Spoon a quarter of the berries onto the center of each pastry square, then brush a bit of the egg around the edge. Fold one half over the other and pinch the edges securely closed using the tines of a fork. Repeat with the remaining pastry and filling. Arrange the turnovers on a baking sheet, leaving at least an inch between them on all sides. Cut two small slashes in the top of each turnover, then brush lightly with the egg. Bake for 10 to 12 minutes, until puffed and golden-brown.
While the turnovers bake, prepare the glaze. Mix the confectioners’ sugar with about 2 teaspoons water. After the turnovers have cooled about 5 minutes on the baking sheet, drizzle the glaze over them, zigging and zagging it. The sheet will collect your dribbles. Transfer to a baking rack and let cool for at least 10 additional minutes, so that the filling is no longer molten. Eat slightly warm or at room temperature.