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Small TurnoversMedium
Published 2009
Turnovers are one of the most versatile pastries that you can make in any size, using virtually any fruit. These miniature turnovers are made from 4½-inch rounds of puff pastry. (Traditional turnovers are made from 6-inch rounds.) For the filling, the blueberries are cooked with sugar until the mixture is thick enough to hold its shape. If you want to use other berries for the filling, cook them in the same way.
Line a sheet pan with parchment paper. Cut the dough in half and roll each half into a 10-inch square slightly thicker than
Combine the blueberries, water, and granulated sugar in a saucepan; bring to a boil, cover, and simmer for about 4 minutes, or until the blueberries release their liquid. Remove the lid and cook over medium heat for about 15 minutes, or until the mixture thickens. Stir every minute or so to prevent sticking and burning. You should end up with about
Press along the edges of the turnovers with a fork to make a decorative seal. Brush the turnovers with egg wash.
Making Blueberry Turnovers