Blueberry Turnovers - cooking recipe

Ingredients

1 (17 1/3 ounce) package frozen puff pastry, thawed for 30 minutes
1/2 cup blueberry preserves
2 tablespoons cornstarch
2 tablespoons brown sugar
1/2 teaspoon grated lemon zest
1 cup fresh blueberries (or frozen, thawed blueberries)
1/2 teaspoon vanilla extract
1 large egg
2 teaspoons water
2 tablespoons sugar

Preparation

Lightly flour a work surface; roll out each puff pastry sheet to a 12-inch square; cover with plastic wrap and chill 20 minutes.
Preheat oven to 375\u00b0.
In a bowl, stir together the preserves, cornstarch, brown sugar, and lemon zest.
Fold in blueberries and vanilla; put mixture in refrigerator.
Using a sharp knife, cut each puff pastry sheet into four 6-inch squares.
Whisk egg and water in a small cup.
Lay a pastry square on a work surface and brush the edges with egg wash.
In the center of the square, place 2 heaping tablespoons of blueberry filling.
Brush the edges of the pastry square with egg wash and fold it in half to create a triangle.
Carefully press the edges together to seal them well with fork tines.
Transfer turnovers to baking sheet lined with parchment paper.
Brush the turnovers with the egg wash and sprinkle with the 2 tablespoons sugar.
Bake 20-25 minutes until golden brown.
Serve warm or let cool to room temperature.