Breakfast cakes are my way to express affection. I cherish going to pastry shops and selecting the majority of the tasty stuff. My most loved are the natural product filled cakes with flaky hulls. UGH, so great! They're so useful for breakfast with some espresso. These blueberry turnovers are SO great thus easy to make. I have a feeling that I say that regarding everything, however, so natural.
The mixture I utilized is locally acquired and you would NOT know it! Wewalks puff pastry mixture is actually the best batter I've at any point attempted. I'm not being paid to express these words, it is basically the best ever. It turns out fresh, flakey, rich and just in this way, so immaculate. You realize you have an amazing puff pastry mixture when there are little drops on your lap remaining from each nibble.
The filling is hand crafted and is set up by utilizing solidified blueberries. You heat them on the stovetop alongside some lemon squeeze and sugar until they are decent and succulent and saucy. You'll blend in some corn starch + water and tenderly bubble it to thicken it up. Also, that is it! Entirely straightforward and 100x superior to anything purchasing locally acquired jam.
It's unadulterated gooey, brilliant rapture!
Also try our recipe Sheet Pan Pancakes
Flakey pastry batter is loaded up with gooey hand crafted blueberry filling and beat with a sweet vanilla coating.
Ingredients:
Filling
- 2 1/2 cups (12 oz bag) frozen blueberries
- 1/4 cup granulated sugar
- 1 tsp lemon juice
- 1 tbs cornstarch
- 1 tbs water
- 1 sheet puff pastry (I LOVE Wewalka brand)
- 1 egg
- 1 tbs water
- 2 tbs turbindo sugar, or granulated sugar
- 1/2 cup confectioner's sugar
- 1/2 tsp vanilla extract
- 1-3 tbs cream or milk
Instructions:
- Heat berries, sugar and lemon juice on the stovetop in a medium-sized saucepan on low heat for abut ten minutes or until the berries start releasing their juices, stirring frequently. Once there is a lot of juice, mix cornstarch and water together and stir into the blueberry mixture. Bring to a gentle boil and simmer for 2-3 minutes, stirring constantly until thickened. Cool filling until warm to the touch before filling dough.
- Take your puff pastry sheet and cut it into 6 equal squares. Distribute filling evenly in the center of each square. Whisk egg and water together in a small bowl and brush on the edges of the dough before folding over into a triangle shape and pinching the edges closed with a fork. The filling might squish out a little bit, but that's okay. Brush the tops of the triangles with more egg wash and sprinkle tops with sugar.
- Preheat oven according to puff pastry's manufacturer's instructions and bake for 15-20 minutes or until light golden brown. Allow them to cool slightly. Prepare glaze while they are cooling. Whisk confectioner's sugar, vanilla and cream or milk together until smooth. Drizzle over warm pastries.
- Blueberry Turnovers will stay fresh for up to 3 days stored in an airtight container at room temperature. To crisp them up again, place in a toaster oven for a few minutes and they are good as new!
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