Blueberry Turnovers

July is Culinary Arts Month and also a month saluting the noble blueberry so I'm going to combine the two and bring you some blueberry dishes all month long!  Today is also National Apple Turnover Day (in the middle of blueberry month??) so I give you Blueberry Turnovers. 

You will need a package of frozen puff pastry dough which contains two sheets.  Now, you can use canned blueberry pie filling or you can make your own easy peasy -- actually why not run down to your local "pick-your-own" place and fill a bucket or two.  yuuuummmmm  'Tis the season for fresh blueberries.

To make your own turnover filling you need two cups of fresh blueberries.  Take 1/2 cup and in a small pan mix it with 2 tablespoons of sugar, 1 tablespoon of cornstarch to thicken it, and 2 teaspoons of grated lemon peel.  Mash up the berries really well to get as much juice out of them as you can. Over low heat bring the mixture to a boil for about two minutes until it thickens.  Remove from the heat and stir in 2 tablespoons unsalted butter and the remaining 1 1/2 cups of blueberries.  Cool to room temp.

Unfold your pastry sheets and roll them into 12" x 12" squares and divide into 4 pieces each.  I'm going to cut mine into smaller squares because I'm making these for some little people with smaller hands .  Place 1 - 3 tablespoons berry mixture in the center of each square (depending on the size you are making) and fold in half diagonally to make triangles.  Press the edges closed -- using a fork makes a nice decorated edge.  Place on ungreased baking sheet.

Mix one egg with 2 tablespoons milk and brush the tops of the pastry ... this will give them a nice golden color!  If desired, sprinkle decorating sugar on the top or you can glaze them with confectioner's sugar and milk after they bake.

Pop them in a 450 degree oven for about 15 minutes until puffed and golden.

Enjoy!