Fresh delicious blueberries tucked into light & flaky pockets of all butter pastry! These are amazing because you use fresh berries & make the crust yourself & it is very easy too!
Just look at those sweet tender berries & that flaky buttery crust!
I made these very large & my son & I ended up sharing one because they were huge! Make the recipe for 4 HUGE dinner plate sized turnovers or go for a normal sized turnover & get at least 6 maybe 8! You will keep this recipe & use it again & again because it is EASY & the taste will have you craving more! Any fruit that is good for pie would be good for these! Substitute strawberries, cherries, or raspberries for the blueberries or cook the filling using apples! Of course you may cheat & use canned filling, just don't tell me!
BLUEBERRY FILLING that you make the day before:
1 Quart Fresh or Frozen Blueberries
1 TSP Lemon Juice
1/2 Cup Water
1/4 Cup Heaping of Sugar ( use more or less to how tart the berries are)
Dash of Salt
1 Heaping Tbs. Cornstarch dissolved in 1/4 cup water
Clean berries. Place in the 1/2 cup water, lemon juice, stir in sugar & salt. Bring to a boil. Now while stirring add the cornstarch mixture stir until berries are bubbling & thickened! Remove from heat & cool in the frig. When you do this cube the butter for the dough & freeze it so you are ready when you mix up the dough. THE NEXT DAY PREPARE THE DOUGH!
DOUGH called PATE BRISEE:
2 & 1/2 Cups Flour
1 TSP Salt
3 TBS Sugar
2 Sticks Butter cubed & Frozen ( you want small cubes)
6 to 8 TBS Ice Water
1 Tsp Vanilla
Stir the flour & salt together.Cut in butter to make fine crumbs.
This is the butter cubes frozen & ready to cut into the dough
I pulsed mine in the food processor . You can do it by hand. Pulse in water & the vanilla, or stir it in JUST UNTIL YOU HAVE MOIST CRUMBS. Now turn dough out onto a well floured surface & adding water & working the dough with the heel of your hand add just enough water till the dough holds together. Do not over work the dough or it will get tough. You should see little bits of butter throughout the dough. This is what gives the flaky layers when you bake! Now roll dough out into a large rectangle keep dough about a little less than 1/2 inch thick. Cut into squares that will be your turnovers. I did 4 HUGE squares but it is not the rule of thumb. You should get at least 6 to 8 turnovers. But the huge ones are impressive!
In the center of each square place a tablespoon heaping of the blueberry filling. Divide it equally with your squares. the big turnovers had 1/4 cup per square! Now fold over in a triangle shape & pinch the edges together using the back of a knife handle to seal. Cut 3 slits in the top of each turnover so steam will release. Beat 1 egg white with 1 TBS of water & give each top of the turnovers an egg wash. Now sprinkle with sanding sugar or regular sugar. Pop into the lowest rack of your 400 degree preheated oven & bake at least 20 minutes or until PUFFY & GOLDEN BROWN! Once cooled to warm, Drizzle each one with an icing made up of 1 heaping cup powdered sugar, dash of salt & splash of vanilla 2 TBS melted butter & enough milk to thin icing to a drizzable frosting! Eat warm or cold. INCREDIBLE !
This is 1/2 of a large turnover. you could easily make them this size & make 8 out of the above recipe! A dollop of vanilla ice cream would be not uncalled for but not necessary!