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LEMON BLUEBERRY TURNOVERS
4-6 inch pieces of puff pastry
1 lemon, juiced
2 cups small wild blueberries
1 tablespoon cornstarch
1/2 cup + 2 tablespoons powdered sugar
1 egg

• Preheat oven to 425°.
• Line a baking sheet with parchment paper and set aside.
• In a small bowl whisk egg.
• In a medium bowl stir together the blueberries, cornstarch, 2 tablespoons of the lemon juice and 2 tablespoons of
• the powdered sugar.
• Arrange the puff pastry squares on the parchment paper several inches apart.
• Drain blueberries for a couple minutes.
• Lightly brush the edges of the puff pastry.
• With a slotted spoon divide the blueberry mixture among the puff pastry pieces.
• Gently fold a corner over to form a triangle and secure edges by firmly pressing the edges together with your fingers.
• Brush the outside of the turnovers with the beaten egg.
• Make a 1 inch slice on the top of each turnover.
• Bake the turnovers 14-18 minutes until golden, turning the pan half way through.
• While the turnovers are baking, make the glaze.
• In a small bowl whisk together 1/2 cup powdered sugar and 1 tablespoon lemon juice. If too thick add a bit more lemon juice.
• When turnovers are done, let cool at least 10 minutes before drizzling glaze over top.

NOTE: I like to use the juice that drain off the blueberries.