Mini Blueberry Turnovers Recipes

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Spread pie crust pastries onto a flat surface and cut rounds from the dough using a 5-inch round cutter. Spoon 1 tablespoon blueberries into the center of each round; sprinkle 1/4 teaspoon sugar over each portion of blueberries. Dust blueberries with cinnamon.
• Fold dough over the filling and seal edges by pressing with a fork. Arrange pies onto a baking sheet. Brush tops of hand pies with beaten egg. Sprinkle turbinado sugar over the pies.
• Bake in preheated oven until browned, 18 to 20 minutes.

Steps:

• Prepare dough: In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining. Sprinkle with 4 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if necessary, add up to 4 tablespoons more ice water, 1 tablespoon at a time). Do not overprocess.
• Divide dough into two equal portions; form each into a square 3/4 inch thick. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour and up to 3 days.
• Prepare filling: In a medium bowl, toss together berries, sugar, cornstarch, and lemon juice; set aside.
• Preheat oven to 425 degrees. On a lightly floured work surface, roll out each square of dough to an 8-by-12-inch rectangle; cut each into six 4-inch squares (you should have 12 squares total). Dividing evenly, spoon filling onto center of each square. Brush two adjoining edges of each square with some egg wash. Fold these edges over filling to form a triangle; press firmly to seal (dough should be tightly pressed around filling). Crimp edges.
• Transfer turnovers to a parchment-paper-lined baking sheet. Brush tops with remaining egg wash; sprinkle with sugar. With scissors, snip centers to create a steam vent. Bake until golden brown and crisp, 20 to 25 minutes, rotating sheet halfway through. Serve warm or at room temperature.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Roll out crescent dough triangles onto a baking sheet.
• Place 1 tablespoon blueberries on the widest end of each triangle. Sprinkle 1/2 teaspoon confectioners' sugar over blueberries on each roll. Beginning with the wide end, roll up each crescent around blueberries; pinch both sides to seal completely.
• Bake in the preheated oven until golden, about 12 minutes. Remove to cool on a wire rack for 5 minutes; dust with the remaining confectioners' sugar. Drizzle with the vanilla frosting.

Steps:

• In a large saucepan, combine 1/2 cup blueberries, sugar, cornstarch and lemon zest. Mash well with a fork. Bring to a boil over low heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in butter and remaining blueberries., Unfold puff pastry. On a lightly floured surface, roll out each pastry sheet into a 12-in. square. Cut each into four squares. Spoon 3 tablespoons of filling into the center of each square; fold diagonally in half and press edges to seal. , Place on an ungreased baking sheet. Beat egg and water; brush over pastry. , Bake at 450° for 15 minutes or until golden brown. Combine confectioners' sugar and milk; drizzle over turnovers. Serve warm or at room temperature.

Steps:

• Preheat oven to 400°F Lightly coat a baking sheet with cooking spray.
• Place cream cheese in a small bowl and stir until completely smooth.
• Separate the egg yolk from the egg white. Place the egg white in a small bowl and add the egg yolk to the cream cheese. Add 1/4 cup sugar and lemon juice to cream cheese and combine.
• Lay puff pastry on a flat surface and cut into nine small squares. Spoon about 1 tablespoon of cream cheese mixture diagonally down the center of each square from one corner to the opposite corner. Press the blueberries into cream cheese.
• Fold the sides into the center, wet the points with a little water and press tightly to seal. (Press sides tightly together or they will open while they bake).
• Place turnovers on the baking pan, brush with egg white and sprinkle lightly with the sugar and cinnamon.
• Bake for 15 minutes until golden brown. Remove from oven and serve warm.

Steps:

• Lightly flour a work surface. Roll out the puff pastry sheets into squares 12 inches by 12 inches; the pastry will become slightly thinner. Cover with plastic wrap and chill.
• Heat the oven to 375 degrees F.
• In a small mixing bowl, stir together the preserves, cornstarch, brown sugar, and lemon zest. Fold in the fresh blueberries and vanilla, and chill while you cut the dough. Using a sharp knife, cut each puff pastry sheet into 4 (6-inch) squares.
• 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 to the cookie sheet and keep refrigerated. Repeat with the remaining ingredients, placing the turnovers 1-inch apart. Brush the tops with the egg wash and sprinkle with granulated sugar. Bake until golden brown, 20 to 25 minutes.
• Serve warm or let cool to room temperature. Serve within 1 day.

Steps:

• Preheat the oven to 400°F. Lightly coat a baking sheet with oil or cooking spray.
• Place the cream cheese in a small bowl and stir until completely smooth. Separate the egg yolk from the egg white. Place the egg white in a small bowl and add the egg yolk to the cream cheese. Add the sugar to the cream cheese and stir until combined.
• Lay the sheet of puff pastry on a flat surface and cut into 9 small squares. Spoon a tablespoon of the cream cheese mixture down the center of each square from one corner to the opposite corner. Press the blueberries into the cream cheese. Fold the sides into the center, wet the points with a little water, and press tightly to seal. (Press the sides tightly together or they will open while they bake.)
• Place the turnovers on the baking pan, brush with the egg white, and sprinkle lightly with sugar. (If you are making these ahead, you can cover the pan with plastic wrap and refrigerate them for up to 4 hours before baking.)
• Bake for 15 to 17 minutes, until golden brown. Remove from the oven and serve warm.

Steps:

• In a mixing bowl, beat cream cheese and butter until smooth.
• Refrigerate the egg white.
• Beat the egg yolk and 2 tablespoons water into cream cheese mixture.
• Gradually beat in flour until well blended.
• Shape pastry into a ball.
• Cover and refrigerate for 1 hour.
• Meanwhile, in a large skillet, toss apples with sugar and cinnamon.
• Bring to a boil.
• Reduce heat; cover and simmer for 8-10 minutes or until apples are tender.
• Remove from the heat.
• Turn the pastry onto a lightly floured surface.
• Roll to 1/8-inch thickness; cut into 4-inch circles.
• Top each circle with apple mixture.
• Brush edges of pastry with water; fold pastry over filling and seal edges well.
• In a small bowl, whisk egg white and remaining water; brush over pastry.
• Sprinkle with additional sugar, if desired.
• Place on greased baking sheets.
• Bake at 375 degrees for 18-22 minutes, or until golden brown.
• Remove to wire racks to cool.
• Serve with ice cream, if desired.

Steps:

• Adjust oven rack to lower third of oven. Heat oven to 400°F. Cover 2 large cookie sheets with cooking parchment paper; set aside.
• In medium bowl, mix blueberries, brown sugar, cornstarch, orange peel, cinnamon and allspice. Let stand 20 to 30 minutes to allow the juices to exude.
• Place 1 sheet puff pastry on work surface lightly dusted with flour. (Keep other sheet covered in refrigerator.) Use rolling pin to roll pastry sheet into 12x9-inch rectangle. Use pizza cutter to cut dough into 6 squares (don't worry if squares are uneven).
• Stir blueberry mixture well; spoon about 2 rounded tablespoons filling onto center of each pastry square, leaving about 1 inch around edges. (Don't add more filling; it will ooze out during baking and burn onto cookie sheet.) Place 2 pieces butter on each mound of filling.
• In small bowl, mix egg yolks and milk with fork. Use pastry brush or your fingertip to paint edges of each square with egg mixture. Fold each square over, corner to corner, to form a triangle. Use your fingertip to lightly press edges shut. Use fork to crimp edges. Move turnovers to a cookie sheet.
• Paint tops of turnovers with additional egg mixture and sprinkle each with 1 teaspoon granulated sugar. Cut one or two 1-inch steam vents on top of each turnover using tip of sharp knife. While the first 6 turnovers bake, repeat with remaining pastry sheet and filling.
• Bake turnovers 15 minutes or until flaky and golden. (Check after 10 minutes because they brown quickly. If they look like they may burn, cover with foil and continue baking.) Remove from oven and cool 5 minutes. Remove turnovers from parchment and place on wire rack. Serve warm or at room temperature.