For our book group last month, my friend Kris made these blueberry turnovers. I ate one and immediately wanted more! They are delicious! They were fun and easy to make.
The puff pastry box had 2 sheets in it, so I doubled the recipe and we had plenty for our dessert for Sunday Dinner.
I have only used puff pastry sheets one other time, but I can't believe how easy they are to work with and how fluffy and yummy they turn out.
Lay the puff pastry sheet out on the counter and cut it into 9 squares.
Spoon 1 TBSP of the filling down diagonally and put the fresh blueberries into the cream cheese mixture.
Fold the sides into the center, wet the points with a little water and press to seal. Brush with egg whites and sprinkle with sugar before baking. One site I looked at said you can cover and refrigerate the turnovers at this point for up to 4 hours before baking - you just add a little more to the baking time.
Mini Blueberry Turnovers
makes 9 small turnovers
4 ounces cream cheese, softened
1/4 c sugar plus extra for sprinkling
1 sheet puff pastry, thawed
1/2 pint blueberries (1 cup)
Preheat oven to 400 degrees. Lightly coat a baking sheet with oil or cooking spray.
Place the cream cheese in a small bowl and stir until smooth. Separate the egg yolk from the egg white. Place the egg white in a small bowl and add the egg yolk to the cream cheese. Add the sugar and stir until combined.
Lay the sheet of puff pastry on a flat surface and cut into 9 small squares. Spoon 1 TBSP of the cream cheese mixture down the center of each square from one corner to the opposite corner. Press the blueberries into the cream cheese mixture. Fold the sides into the center, wet the points with a little water, and press tightly to seal.
Place the turnover on the baking pan, brush with the egg white, and sprinkle lightly with sugar. Bake 15-17 minutes until golden brown.