Red, White and Blueberry Turnovers
Sweet, tart cherries and juicy blueberries with a bright pop of citrus wrapped in a golden, flaky puff pastry! A sweet taste of summer you can carry in your hand!
Ingredients
- 1 pkg frozen puff pastry - thawed according to box directions
- 1 1/2 cups cherry pie filling or cherry compote
- 2 cups fresh blueberries can used canned
- 1 lime - juiced and zested
- 1 tbsp chopped fresh basil
- 1 egg white
Icing
- 1 1/2 cups powdered sugar
- 2 tbsp milk
- 1 tsp vanilla
Instructions
-
Preheat oven to 375 degrees
-
Unwrap both sheets of thawed pastry dough. Roll each sheet into a 12" x 12" square. Cut each square into four 6" x 6" squares.
-
In a medium bowl, combine cherries, blueberries, lime juice and zest, and basil. Mix well. Place a heaping 1/8 cup (or two heaping tablespoons) of fruit on each square, slightly off-centered for folding the dough over.
-
Mix egg white with one tablespoon of water. Brush the edges of the first square with the egg wash so they will stick together. Fold one corner straight across to the opposite corner to make a triangle. Gently press the edges all the way around, adding a decorative crimp if desired. Repeat with the remaining 7 squares.
-
Place the turnovers on a baking sheet sprayed with non-stick spray or lined with parchment paper. Brush the tops of each turnover with the remaining egg white.
-
Bake at 375 degrees for 20 minutes, or until the turnovers are a golden brown color.
-
Remove to a baking rack to cool. Allow to cool completely before icing.
Icing
-
In a small bowl, mix powdered sugar, milk, and vanilla together until the glaze forms. Drizzle over the top of the cooled turnovers.