Homemade Blueberry Turnovers Recipe - Laura Vitale - Laura in the Kitchen Episode 419

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade dough

Phyllo is lower in fat, and homemade dough can save costs.

blueberries

🥗Healthier: blackberries

💰Cheaper: frozen blueberries

Frozen blueberries are often less expensive and available year-round.

sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed but may be pricier.

powdered sugar

🥗Healthier: stevia

💰Cheaper: granulated sugar

Stevia can reduce calories while maintaining sweetness.

Preheat the oven to 375°F.

Line a baking sheet with parchment paper.

In a large bowl, combine softened cream cheese, egg yolk, half of the sugar, vanilla extract, and lemon zest. Mix until well combined.

In another bowl, mix the remaining sugar, corn starch, and fresh lemon juice with the blueberries. Toss to combine and let sit for a few minutes.

Dust the work surface with flour and roll out one sheet of puff pastry to about a 10-inch square.

Use a 4-inch round cutter to cut out four rounds from the puff pastry.

Place the rounds on the prepared baking sheet.

In the center of each round, add a small amount of the cream cheese mixture and about a tablespoon of the blueberry mixture.

Brush the edges of the pastry rounds with the egg wash to help seal them.

Fold each round into a half-moon shape and seal the edges tightly.

Make a small cut on the top of each turnover to allow steam to escape during baking.

Brush the tops of the turnovers with more egg wash for a golden color.

Bake in the preheated oven for about 25 minutes, rotating the baking sheet halfway through for even coloring.

Let the turnovers cool for about 10 minutes before serving.

Sprinkle confectioner sugar over the top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens