Blueberry Turnovers are utterly delicious, French confections of great delicacy and warmth. They’re perfectly comforting for breakfast or dessert.
Author: Beverly Lynn Bennett
Recipe type: Baked Goods
Serves: 9 servings
- 1 2/3 Cups blueberries
- 1/3 Cup unbleached cane sugar
- 4 teaspoons whole wheat flour
- 4 teaspoons lemon juice
- 1/8 teaspoon ground ginger
- 1/2 recipe Whole Wheat Turnover Pastry Dough (see Recipe) (enough for 9 turnovers)
- In a small bowl, place the blueberries, sugar, flour, lemon juice, and ginger, and toss gently to combine.
- Prepare the dough for the turnovers. Then cut the 5-inch and 6-inch circles of dough as described in the turnover pastry dough recipe.
- On each of the prepared 6-inch circles of dough, place 3 tablespoons of the blueberry filling. Wet the edges of the circles of dough with water, place the 5-inch circles of dough on top of the filling, press down around the edges of the dough to seal, and crimp the edges with a fork.
- Use a spatula to carefully transfer the turnovers to a non-stick cookie sheet and bake at 350 degrees for 15 to 20 minutes or until lightly browned.
- Serve the turnovers hot or cold. Allow them to cool completely on a rack before wrapping them individually in aluminum foil to preserve freshness. They can also be frozen in an airtight container after baking for later use.
- This recipe yields nine 6-inch turnovers.
- Variation: Other fruits and flavorings can be substituted for the blueberries such as, strawberries, raspberries, peaches, plums, apples, cherries, or vanilla, almond, maple, or mint as flavorings etc.
Calories: 175 Fat: 1g Sodium: 15mg Fiber: 8g Protein: 3g Cholesterol: 0mg