blueberry turnovers

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.

Take a package of Pepperidge Farm puff pastry out of the freezer.

Put a little flour down on a cutting board or counter to prevent sticking.

Open the puff pastry and remove the paper, being careful as it may be wet.

Flip the pastry over and smooth out the flour.

Roll the pastry just a little to thin it out, as it's a bit thick from the store.

Cut the pastry into nine pieces, which can be circles, triangles, or squares.

Prepare the glue by mixing egg yolk, a little water, and sugar.

Brush the glue mixture on two edges of each pastry piece.

Place blueberries in the center of each pastry piece, being careful not to overfill them.

Fold the pastry over to form a turnover and seal the edges with a fork, using the glued edges.

Poke a small hole in the top of each turnover to allow steam to escape while baking.

Crimp the edges with a fork, dipping it in flour if necessary to prevent sticking.

Place the turnovers on a baking sheet.

Brush the remaining egg yolk mixture over the tops of the turnovers.

Preheat the oven to 425°F (218°C).

Bake the turnovers for about 15 minutes or until golden brown.

Prepare a topping with powdered sugar, a little water, and lemon zest.

Use a pastry bag or spoon to apply the topping to the baked turnovers.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens