Blueberry turnovers (Linda Giuca, Special To The Courant / March 21, 2013) |
Last week, we used a refrigerated pie crust to cut the preparation time for a quiche. That left a second crust in the package. Rather than let that dough languish in the refrigerator or freezer, we came up with a quick dessert.
These mini-turnovers also used another item from the freezer – local blueberries from last summer's pick-your-own trip. If you didn't make a picking excursion, the tiny wild blueberries from Maine, available in the frozen foods section of most supermarkets, make a good substitute.
We used a 3-1/2-inch biscuit cutter to cut circles of dough. This size was large enough to hold about a teaspoon of blueberry filling. By reworking the scraps of dough left from the first set of cut-outs, we ended up with about eight turnovers. The recipe can easily be doubled – and probably should be because they were gone in a flash.
BLUEBERRY TURNOVERS
>>1 sheet refrigerated pie crust
>>3/4 cup blueberries, fresh or frozen
>>1 tablespoon fresh orange juice
>>2 tablespoons sugar
>>1/2 teaspoon cinnamon
>>1 teaspoon cornstarch
>>1 egg, beaten
Preheat oven to 400 degrees. If using frozen blueberries, thaw and pat dry.
Combine berries, orange juice, sugar, cinnamon and cornstarch in a small bowl and mix well.
Roll out crust slightly on a floured surface. Cut into circles with a 3-1/2-inch biscuit cutter. Place a teaspoon of the berry mixture into the center of the circle. Brush edges of pastry with water. Fold pastry over berries to make a half moon shape. Pinch the edges together to seal, and press with the tines of a fork to seal further. Gather up excess dough, roll out and cut more circles. Repeat process to make more turnovers.
Place turnovers on a baking sheet. Brush with beaten egg and sprinkle with sugar. Bake at 400 degrees for 15 minute or until golden. Makes about 8 turnovers.
