Lemon Blueberry Turnovers
I'm so happy the Lemon Blueberry Turnovers won the poll! I love working with puff pastry more than anything else. There are so many delicious, no-work recipes I can fix within minutes using puff pastry, but baking with lemons and blueberries made it extra special as they are my two favorite fruits ♥! The lemon juice and blueberries are cooked together to make the most delicious sauce. Some of the turnovers did leak a bit of blueberry sauce during baking, but that doesn't bother me; I actually love it when turnovers have a peekhole. Rating: 4 out 5.
Lemon Blueberry Turnovers: Martha Stewart - Baking Handbook
Ingredients: Makes 8
- 1 pound puff pastry
- 1 large egg yolk
- 1 tablespoon heavy cream
- Sugar, for sprinkling
- 1 ½ cup fresh blueberries
- 1 lemon
- Pinch of salt
- ¾ cup sugar
- Line a baking sheet with parchment paper; set aside. On a lightly floured work surface, roll out puff pastry dough to a 17½-by-9½-inch rectangle, about ⅛ inch thick. Using a dry pastry brush, sweep off excess flour. Using a pastry cutter or pizza wheel, trim to a 16-by-8-inch rectangle. Cut out eight 4-inch squares. Place squares on the prepared baking sheet; cover with plastic wrap and chill until firm, at least 1 hour or up to 8 hours. (I used a store-bought puff pastry that was already chilled.)
- In a small saucepan, combine 1 cup fresh blueberries, 3 tablespoons freshly squeezed lemon juice, and a pinch of salt. Cook over medium heat until blueberries begin to burst. Stir in ¾ cup sugar, and simmer until mixture thickens enough to coat the back of a spoon, 6 to 8 minutes. Transfer to a medium bowl, and refrigerate until well chilled. Stir ½ cup blueberries into chilled blueberry sauce.
- In a small bowl, whisk together egg yolk and cream; set egg wash aside. Divide the bluberry/lemon filling equally among the pastry squares, placing it in the center. Brush the edges with egg wash. Fold dough diagonally over filling to form a triangle, and press to seal. If desired, crimp the edges using the floured tines of a fork. Place filled turnovers on a baking sheet, cover with plastic wrap, and freeze until firm, 20 to 30 minutes.
- Preheat the oven to 375°F. Brush tops of turnovers with egg wash, being careful not to let it drip over the edges, as this will prevent even puffing. Sprinkle generously with sugar, and bake until turnovers are puffed and deep golden, 30 to 35 minutes. (mine needed about 20 minutes) Using a thin metal metal spatula, immediately transfer turnovers to a wire rack to cool. They are best eaten the same day they are baked.
over my pancakes tomorrow morning :-).
The Culinary Arts College named my blog one of their Top 40 French Cooking Blogs!
I'm pretty excited about it :D! So thank you!
They write: “Paris Pastry is a sweet blog out of Holland that is up to date with anything seasonal. The blogger adds a French twist to different cultures’ cuisines while staying within the realm of each culture’s traditional foods. An added bonus is the occasional poll for the blogger’s next recipe, which engages the followers, and shows that the author uses feedback.”
Click here to see who else made the list.
I've been hearing a lot that there is no point making puff pastry by hand as the stuff you can buy is so good, especially all butter varieties. I think I might agree and it means delicious baked goods are only minutes away rather than hours. x
Congratulations on the success of Paris Pastry! That's exciting!!
anyway, congratulations on being TOP 40 French Cooking Blog! You deserved it!
Keep it up and I will keep trying your recipes .. and get fat too! haha!
great blog - i'm your newest follower