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
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