Blueberry Turnovers

This is an awesome, simple recipe that I first tried on our recent trip to the Ivy House B&B.  The innkeeper told us that she found the recipe on the Food Network website, and after a quick search, I found this recipe.  The website cites Gale Gand as the creator of the recipe.  Super delicious and simple!

Ingredients:

Before baking--see baked photo below

2 sheets frozen puff pastry, thawed (I used Pepperidge Farm brand)
1/2 C blueberry preserves
2 TBSP corn starch
2 TBSP brown sugar
1/2 tsp grated lemon zest (I omitted this)
1 C fresh blueberries
1/2 tsp pure vanilla extract
1 egg, beaten with 2 tsp water
2 TBSP granulated sugar (I omitted this)

Directions:
Heat oven to 375 degrees.
In a small mixing bowl, stir together the preserves, corn starch, brown sugar and lemon zest.  Fold in the fresh blueberries and vanilla, and chill while you prepare the dough.  
Lightly flour work surface.  Roll out the puff pastry sheets into 12x12 square size (the pastry will become a little thinner).  Cut each pastry sheet into four 6" squares.  Lay a pastry square on a work surface and brush the edges with egg wash.  In the center of the square, place two heaping tablespoons of blueberry filling.  Brush the edges of the pastry square with egg wash and fold in half to form a triangle.  Carefully press the edges together and seal well using fork tines.  Transfer to a cookie sheet and keep refrigerated.  Repeat with remaining ingredients, placing turnovers 1" apart.  Brush tops with egg wash and sprinkle with granulated sugar.  Bake until golden brown, 20-25 minutes.  Serve warm or let cool to room temp.  These don't keep well, so be sure to eat them within a day of making them.

Note: I didn't refrigerate anything as I was making them, and they seemed to turn out just fine.  They tasted great!  I also made a simple vanilla glaze using powdered sugar, milk and vanilla (I didn't measure, just went by sight and taste) and drizzled it over the pastries once they had cooled a bit.  Very tasty!

Baked, before glaze.  So yummy and just the right amount of sweetness!