Blueberry Pie Filling was the pantry pick for this month. (It's a game I play- I reach into the pantry and grab something, then find a recipe to make with that item.) You can imagine my delight at getting something so yummy. I googled blueberry pie filling recipes and had dozens to choose from. . . . so hard to choose. But since I've always wanted to try puff pastry and since my husband LOVES turnovers (you know, the ones at Arby's), I decided to try blueberry turnovers. So glad. So very, very glad. These would make a great Family Home Evening treat and the kids could help. I found several different recipes and got some good tips:
1) Refrigerate the pie filling. If it's cold, it's less likely to leak out the sides of the turnover.
2) Thaw the puff pastry, but don't let it get too warm. It should be just barely thawed when you use it.
This is what the puff pastry looks like. You can find it in the freezer section of any grocery store. There are other brands. The pastry sheets are slightly different sizes in the different brands. 1 box of pastry sheets makes 8 turnovers.
3) You can use any kind of pie filling (cherry, apple, blueberry, lemon, etc.)
1 box puff pastry
1 can blueberry pie filling
About 2 cups powdered sugar
1 Tablespoon vanilla
Refrigerate the can of pie filling. Thaw the puff pastry, but use when still very cold. Heat oven to 400. Open the sheets and roll each to about 10" by 10" on a lightly floured board or sil pat. With a pizza cutter cut the sheets into 5"x5" squares. This should make 8 squares. In the center of the squares, put about 2 Tablespoon of filling (no more!)
Beat the egg and with your finger or a pastry brush, brush egg around the edges of the squares. Then fold the squares over into a triangle and press the two edges together, gluing with the egg wash. Using a fork crimp the edges, then turn over and crimp the other side. Use a spatula to put the turnover on a silpat or parchment lined baking sheet. Prick the top of the turnover to allow steam to escape, then brush with the egg wash. Repeat for all eight turnovers. Bake in the hot oven until golden brown. Make a glaze by mixing together the powdered sugar, vanilla and enough milk to make a thin glaze. Drizzle over the warm turnovers.