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Lesley's Blueberry and Apple Turnovers Lesley's Blueberry and Apple Turnovers

Posted on by Lesley Armstrong
Lesley's Blueberry Apple Turnovers
This is my own recipe, dated September 10, 2005, brought about by the desire to have cafe food at home for breakfast.  Instructions are a bit rough, cos I wasn't paying much attention to quantities, but if you have some cooking skills, you'll know how to adapt it. 

Approx 1 cup frozen or fresh blueberries
2 apples ( mine were soft type)
1 egg
3 sheets sweet short pastry or flaky puff pastry
2 tsp arrowroot or cornflour
sugar
Preheat oven to 190 C ( 375 F).  Lay out the pastry sheets and let them thaw.  Cut the sheets into quarters and transfer to the baking tray.
Gently heat the blueberries in a pot to thaw them out and get the juices running.  Mix the arrowroot or cornflour in a jar with a little water (probably about 2 Tbsp).  I do this in a jar, giving it a good shake.  You can also just mix them with a fork, but you don't want any lumps left.  Pour the arrowroot water into the blueberries, quickly combining the ingredients.  Allow to simmer a bit more, until the liquid thickens a bit, into more of a sauce.  Remove from heat.
Peel the apples, quarter, remove cores, and cut into thin slices ( about 1/8" or 2mm thick).  Cook on High in the microwave for 5 mins or until soft but still holding their shape.  Gently fold the apples into the blueberries.
Plop about a Tbsp of fruit mix onto each square of pastry.  Keep the juices away from the edges.  Beat the egg with 2 tsp of water.  Brush some of this egg wash around the edge of the pastry, and fold the pastry over diagonally, pressing the edges of the pastry together firmly.  Crimp the edges with a fork.  ( Flaky pastry is easier to use here.  I also used sweet short pastry, which tended to rip.  Don't worry about that.  Fix the rips as best you can, but don't worry if some juice or fruit sticks out.  It'll be fine). 
Brush the top of the turnovers with egg wash.  Sprinkle sugar on top. ( You can also use the pastry to line small pie tins, put the fruit mix in, a top layer of pastry, egg wash etc).
Bake in the middle of the oven for 20 - 25 mins, or until browned.  Best eaten warm, in my opinion!  Serves 6 easily.
Lesley's Blueberry Apple Turnovers
This is my own recipe, dated September 10, 2005, brought about by the desire to have cafe food at home for breakfast.  Instructions are a bit rough, cos I wasn't paying much attention to quantities, but if you have some cooking skills, you'll know how to adapt it. 

Approx 1 cup frozen or fresh blueberries
2 apples ( mine were soft type)
1 egg
3 sheets sweet short pastry or flaky puff pastry
2 tsp arrowroot or cornflour
sugar
Preheat oven to 190 C ( 375 F).  Lay out the pastry sheets and let them thaw.  Cut the sheets into quarters and transfer to the baking tray.
Gently heat the blueberries in a pot to thaw them out and get the juices running.  Mix the arrowroot or cornflour in a jar with a little water (probably about 2 Tbsp).  I do this in a jar, giving it a good shake.  You can also just mix them with a fork, but you don't want any lumps left.  Pour the arrowroot water into the blueberries, quickly combining the ingredients.  Allow to simmer a bit more, until the liquid thickens a bit, into more of a sauce.  Remove from heat.
Peel the apples, quarter, remove cores, and cut into thin slices ( about 1/8" or 2mm thick).  Cook on High in the microwave for 5 mins or until soft but still holding their shape.  Gently fold the apples into the blueberries.
Plop about a Tbsp of fruit mix onto each square of pastry.  Keep the juices away from the edges.  Beat the egg with 2 tsp of water.  Brush some of this egg wash around the edge of the pastry, and fold the pastry over diagonally, pressing the edges of the pastry together firmly.  Crimp the edges with a fork.  ( Flaky pastry is easier to use here.  I also used sweet short pastry, which tended to rip.  Don't worry about that.  Fix the rips as best you can, but don't worry if some juice or fruit sticks out.  It'll be fine). 
Brush the top of the turnovers with egg wash.  Sprinkle sugar on top. ( You can also use the pastry to line small pie tins, put the fruit mix in, a top layer of pastry, egg wash etc).
Bake in the middle of the oven for 20 - 25 mins, or until browned.  Best eaten warm, in my opinion!  Serves 6 easily.
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