Simple Blueberry Turnovers

1 cup fresh or frozen blueberries

2 tbsp sugar

2 tsp cornflour

1 tsp lemon zest & juice of ½ small lemon

¼ cup water

8 sheets of filo pastry

Melted butter – for brushing

‘Fresh As” freeze dried blueberries for garnish – optional

 

Lemon Glaze

¼  cup icing sugar

Juice of ½ small lemon

 

Preheat oven to 180C.

In a small saucepan, combine the blueberries, sugar, water, lemon zest, lemon juice and cornflour and heat until simmering.  Stir gently until thickened.  Remove from heat and cool.

Put a sheet of filo pastry onto a flat surface and brush generously with butter and then layer another sheet on top. Continue until all 4 sheets have been used. Cut into 12cm x 12cm squares.

Repeat with the remaining sheets of filo pastry as above until you have 6 squares in total.

Divide the mixture evenly between the 6 squares, placing it into the centre of each square. Then brush the edges with water and fold over into a triangle, pressing the edges well to ensure they are well sealed.

Bake for about 15-20 minutes or until lighted browned.  Cool.

Put all the ingredients for the glaze into a bowl and mix well.  Pour into a small plastic bag and snip a small corner of the bag and drizzle over the turnovers.  Leave to set.  Sprinkle with the freeze dried blueberries.erves 6