2 cups
blueberries
½ cup
port wine
1/3 cup
sugar
1 Tbsp.
lemon zest
2 Tbsp.
cornstarch
1 egg
¼ cup
water
1 box
puff pastry sheets
2 Tbsp.
crystallized sugar or Sugar in the Raw (optional)
 |
| Wine is a very nice secret ingredient. |
In a saucepot, combine one cup of the blueberries, port, sugar,
lemon zest and cornstarch and mix well.
Over medium-high heat, bring mixture up to a simmer. Reduce
heat to low and continue cooking until thick.
 |
| Hungry yet? |
Remove from heat and fold in the rest of the blueberries and
cool completely.
On a floured work surface, roll out both of the puff pastry
sheets into a 12-by-12-inch sheet. Cut the sheets into fourths to yield eight
squares.
Preheat the oven to 400 degrees and line a baking sheet with
parchment.
In a small bowl, whisk together the egg and water.
Place two tablespoons of the filling into the middle of each
square.
 |
| Bloop! |
Brush the edges of the squares with egg wash and fold the
turnovers to form a triangle. Press the sides down to seal the edges.
Place the turnovers on two baking sheets. Place into the
freezer and freeze.
Once the turnovers are frozen, place them into a zipper-style
freezer bag and keep them frozen until you are ready to bake them.
To bake turnovers, line a baking sheet with parchment and
preheat the oven to 375 degrees. Place the desired amount of turnovers on the
baking sheet, brush them with an eggs wash and sprinkle the tops with
crystallized sugar.
Bake for 15-20 minutes if thawed, and 20-25 minutes if the
are still frozen, or until they are puffed and golden.
 |
| Nice and big! |
My Rating: 4/5 "Is it just me, or do the instructions kind of stop making sense there in the middle of the recipe? Anyway, if you can navigate your way around them and just make turnovers, the filling is pretty great. The wine and lemon zest make it less sweety-sweet than you'd expect - more mellow and delicate. Also: puff pastry is always a win."
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