Ingredients for Mini Blueberry Turnovers
- 4 ounces cream cheese, softened
- 1 large egg, separated
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 sheet (14.1 oz) frozen puff pastry, thawed
- 1 cup fresh blueberries
- 1/2 teaspoon ground cinnamon
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How to Make Mini Blueberry Turnovers
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, beat the softened cream cheese until smooth and creamy.
- Separate the egg yolk and egg white into two separate small bowls.
- Add the egg yolk to the cream cheese along with 1/4 cup sugar and 1 tablespoon of lemon juice. Mix until well combined.
- Unfold the thawed puff pastry on a lightly floured surface. Cut it into 9 equal squares.
- Spoon about 1 tablespoon of the cream cheese mixture onto the center of each puff pastry square, spreading it diagonally from one corner to the opposite.
- Gently press the blueberries into the cream cheese mixture.
- Fold the two opposite corners of each pastry square to meet in the center, forming a triangle. Wet the edges with a little water and press firmly to seal.
- Place the turnovers onto the prepared baking sheet.
- In a small bowl, lightly whisk the egg white. Brush the tops of the turnovers with the egg white.
- Sprinkle the turnovers with a mixture of 1/2 teaspoon of cinnamon and a light dusting of granulated sugar.
- Bake for 15-18 minutes, or until the turnovers are golden brown and the filling is bubbly.
- Remove from oven and let cool slightly before serving. Enjoy warm!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
127g
Fat
78g
Carbs
23g
