Lemon Iced Fresh Blueberry Turnovers
2 cups fresh or frozen blueberries, rinsed
1/3-1/2 cup sugar
2 tsp cornstarch
1/2 tsp coarse salt
1 tsp fresh lemon juice
Zest of 1/2 lemon, divided
In a medium sized bowl, whisk together sugar, cornstarch, and salt. Add blueberries, lemon juice, and 1/2 of the lemon zest. Set aside.
2 sheets puff pastry
( beat 1 egg plus, 1 tbsp water together)
Lemon Vanilla icing:
1/4 cup butter, softened
2 cups powdered sugar
2 tbsp milk
1/2 tsp vanilla
Beat butter, 1 cup of the sugar, and milk until smooth. Add vanilla, beat again. Add remaining sugar and beat until light. Warm slightly to drizzle.
On a floured board, slightly roll pastry crust to even. Cut into 9 squares. Place a small amount of blueberry filling into the center of each square. Lightly brush edges of pastry with egg wash. Press edges together to form a triangle shape. Place turnovers on a parchment lined baking sheet. Brush with egg wash and sprinkle with crystal sugar. Repeat.
Bake at 400 degrees for 15-18 minutes or until golden brown. When slightly cooled, drizzle with icing and sprinkle with lemon zest.
Recipe by Amy Richardson