Friday, September 6, 2013

Berry Turnovers

This was my first experience using puff pastry and it was wonderful.  No need to get out the electric mixer and slave over a dough recipe! Just whip up some berry filling, plop it on puff pastry, and stick it in the oven.  It's pretty much that easy! 


1 sheet of puff pastry
1/2 cup sugar
3 tablespoon cornstarch
1 cup blueberries
1 cup raspberries
2 tablespoons melted butter
pinch of salt

3/4 cup confectioner's sugar
juice from 1/2 lemon

1. Preheat oven to 400 degrees and let 1 sheet of puff pastry thaw. 
2. Combine berries, sugar, corn starch, a pinch of salt, and a tablespoon of water.  Cook over medium heat until berries soften and it thickens. 
3. Cut your puff pastry sheet into six squares.  Drop a dollop of berry filling into the middle of each square (not too much and not too don't want there to be too much oozing out the sides). Fold over, creating a triangle and pinch ends together with a fork.
4. Melt the butter and brush the tops of each turnover. 
5. Bake for about 25-30 minutes or until golden brown.
6. Add the confectioner's sugar to the lemon juice and drizzle over each turnover after cooled.