Blueberry Turnovers

This is why I decided to make the pie filling.  Only a little bit was used for this recipe, so I can easily make a cobbler or something with the rest.

I made these small.  Most recipes get 8 out of a sheet of puff pastry and I did 12.  I like smaller pastries because I can decide if I really want that second one at breakfast, when I usually have a protein and fruit as well as something carbey.  Or, if I have it as a tea snack,  I'm really good at only eating one small thing.  I know, not everyone has that kind of willpower, but this is my recipe.

*1 sheet puff pastry
1/2 C blueberry pie filling
Coarse or sanding sugar for garnish

1.  Thaw pastry according to package instructions.  On a lightly floured surface, roll out thinner than simply erasing the creases, to get another inch or two out of each dimension.

2.  Preheat oven to 400º and line a baking sheet with parchment or a Silpat.

3.  Cut pastry sheet into a grid of 4x3 pieces, either with a sharp knife and a ruler or a pizza cutter and a steady hand.  The trifold of the pastry out of the box is a big help.  Transfer pieces to the baking sheet and spoon 1-2 tsp filling into the middle, depending how large your original sheet was rolled.  Fold over on the diagonal and press the seams closed.  You can use your fingers or a fork, but frankly I liked the look of the ones that popped open a little.  Cut a slit in the top to vent, brush lightly with water or milk, and sprinkle with sanding sugar.  This last step is important, because the pastry is not sweet and it's going to need a little help.

4.  Bake for 15 minutes, until well-risen and golden brown.  They'll brown more if you used milk than water.  Remove to a rack to cool and serve.

Makes 12

Difficulty rating π