Blueberry Turnovers? Okay, you talked me into it!
I found this super fabulous blueberry turnover recipe while browsing through the channels today.
I mean, really, flipping through the channels and all of a sudden I saw them. Oh goodness, these look aahhh-mazing! I'm pretty sure I might have actually smelled them through the television. I even drooled a little.
So, I figured, my taste tester (Dallas) will be home from work in a few hours-I have plenty of time to give these a shot!
So I make the shopping list:
Already made pie crust in the box. Yep... I said it. A package with 2 9" pie crusts...
Neufchatel cheese (it's right beside the cream cheese at the grocery store), room temperature.
A lemon
Fresh delicious beautiful blueberries
Sugar
Cornstarch
Eggs
Vegetable oil
Easy as pie right? Or should I say, easy as a turnover?
This is so easy to make and it looks like you put hours into each of these little guys.
Okay- on a flat surface (I used my large bamboo cutting board) roll out your pie crust.
Literally roll it out of the package and marvel at how much easier that was than making your own pie crust and busting out the ol' rolling pin.
Take your "pastry cutter", or wine glass in my case, and cut out your circles. I got 7 out of each crust- so 14 total. It was the perfect amount for the filling I had made. Shoot, use a 3 1/2 inch cookie cutter...whatever works!
Now get out a medium size bowl and bust out the rest of the other ingredients.
Mix together 1/2 of the neufchatel cheese. About 1/2 cup.
2 Tbsp. sugar
1 tsp lemon juice
1 tsp lemon zest
1/3 cup of blueberries
1/2 tsp. cornstarch
Now, take a beaten egg and brush each pastry circle. It sort of forms a "glue" so that your edges will stick together.
Take 1 1/2 tsp of the mixture and put it semi-close to one edge of your circle, fold the other side over and seal the edges.
Repeat until all of them are done!
Then, take a fork and create a pretty little ruffle edge so they look super cutesy and girly!
Put them in the fridge for 15 minutes to chill.
In the mean time, be heating your vegetable oil. (make it deep enough to cover your pastries and give them room to float)
Heat to 350 degrees.
If you don't have a thermometer 350 will be achieved with a med-high heat.
Make sure it's hot enough or your crusts will not cook properly. I ruined my first three!
Cook for around 4 minutes or until they get golden, lovely, deliciously brown.
Drain on a paper towel...
Now, sprinkle them with a little powdered sugar and enjoy!
Mmmmmmmmm....
It's like a teaparty in your mouth!
