We picked blueberries this week at a local u-pick farm. 5 gallons of them! Most went into the freezer, but a significant amount was eaten fresh, and a couple of yummy baked goods were made as well —blueberry pie and blueberry turnovers.
The pie recipe I use is from The Best Recipe but we used a mix of about three different recipes to make the turnovers. I’ll tell you how we made them since they were excellent (in my not-so-humble opinion). They are also easy and fun to make so are perfect for cooking with kids!
Blueberry Turnovers Recipe
- 1 1/2 cups blueberries
- 1/4 cup sugar
- 2 Tbsp cornstarch
- 1 tsp lemon zest
- 2 tsp lemon juice
- 1/2 tsp vanilla
- pinch nutmeg
- Puff pastry
- 1 egg
- Extra sugar for sprinkling
1. Mix together the filling ingredients (the first 7 items listed) in a medium bowl.
2. Roll out 2 sheets of thawed puff pastry (I know some people make this but I bought the frozen stuff) so they are thinner and about 16 x 16 inches each. Cut into 4 inch squares.
3. Brush the edges of the puff pastry squares with beaten egg. Add a dollop of the filling to each puff pastry square, fold over the pastry to form a triangle, and press with a fork to seal edges.
4. Brush top with more of the egg and sprinkle with sugar.
5. Place on parchment lined baking sheet and bake at 375 degrees F for about 25 minutes.
Yum! Makes a bunch so have friends over. This also defrays the guilt of eating as many as you’re going to eat.
You can find more ideas and recipes for cooking with kids here.
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