Flaky, gooey, sweet…. best served warm, fresh outta the oven 🙂  Perfect semi-homemade treat!

Enough said… check below for the recipe.

Ingredients:

• 2 sheets of puff pastry, I use Pepperidge Farm
• 2 cups of frozen blueberries
• 1/2 cup sugar
• 1/8 tsp salt
• 1 tbsp cornstarch
• 1 tbsp lemon juice
• 1/6 stick of butter (about 2 tbsp), cut into small pieces
• Egg wash (whisk one egg with a splash of milk)
• Sliced almonds, optional

Instructions:

Make the filling:

• Add the frozen blueberries, sugar, salt in a saucepan and simmer on medium low heat.  Stir gently, some of the berries will pop, which is fine.  Cook the blueberries for about 10 minutes, until it’s cooked and saucy.
• While the berries are cooking, mix the cornstarch and lemon juice until there’s no lumps.  Once the berries are cooked, stir in the cornstarch mixture.  Cook for another 2 minutes, until the mixture thickens.  Take off the heat and let cool.

Make the turnovers:

• Take out the puff pastry and let it thaw.
• Pre-heat oven to 375 degrees.
• Roll out the pastry dough.  Cut each sheet into 4 equal squares, you’ll end up with 8 squares.
• Fill each square with one heaping tablespoon of blueberry.  Brush the edges with water, fold them over to form a triangle, and press lightly with your fingers and then seal with the tines of a fork.
• Cut two small vents into the top of each pastry with the tip of a sharp knife, brush with the egg, sprinkle with almonds.
• Bake for 20-25 minutes until golden brown. cool on a cooling rack and serve warm.