Ingredients
2 cups fresh or frozen blueberries, divided2 tablespoons sugar1 tablespoon cornstarch2 teaspoons grated lemon zest2 tablespoons butter1 package (17.3 ounces) frozen puff pastry, thawed1 large egg1 tablespoon water1/2 cup confectioners’ sugar1 tablespoon 2% milk
Preparation
Preheat oven to 450°. In a large saucepan, combine 1/2 cup blueberries, sugar, cornstarch and lemon zest. Mash well with a fork. Bring to a boil over low heat; cook and stir until thickened, 1-2 minutes. Remove from the heat. Stir in butter and remaining 1-1/2 cups blueberries.
Unfold puff pastry. On a lightly floured surface, roll out each pastry sheet into a 12-in. square. Cut each into 4 squares. Spoon 3 tablespoons of filling into the center of each square; fold diagonally in half and press edges to seal. Place on an ungreased baking sheet. Beat egg and water; brush over pastry.
Bake until golden brown, 12-15 minutes. Combine confectioners’ sugar and milk; drizzle over turnovers. Serve warm or at room temperature.
