Maple Wild Blueberry Turnovers

Maple Wild Blueberry Turnovers

These blueberry turnovers are light and flaky and filled with a wild blueberry jam filling. They are so delicious for breakfast or dessert and can be topped with pure maple cream. 

Maple Wild Blueberry Turnovers

Mareh Bleecker

These blueberry turnovers are light and flaky and filled with a wild blueberry jam filling. They are so delicious for breakfast or dessert and can be topped with pure maple cream.

Ingredients

  • All- Butter Pie Dough
  • ½ c. Maple Wild Blueberry Jam
  • 1 Egg
  • Maple Cream, for glaze

Directions

  1. Preheat oven to 425° and line a baking sheet with parchment paper.

  2. Gently roll out pie dough to a ¼ inch thick 12-inch square.

  3. Using a sharp knife, cut the dough into 4 equal triangles. Crack egg into a small bowl and whisk the yolk and white together to make an egg wash.

  4. Add 1 tablespoon of Maple Wild Blueberry jam to the center of each triangle of dough. With a pastry brush egg wash the edges of the dough to help the turnover seal properly.

  5. Fold the triangle lengthwise over the filling.

  6. Using a fork, crimp the edges of the turnover. Repeat with the remaining dough.

  7. Egg wash the tops of the turnovers and bake until golden brown and puffed, about 10-15 minutes.

  8. Remove from the oven and place on a cooling rack. Let cool for 10 minutes

  9. Spread a small amount of Maple Cream over the warm pies. Cool for 20 minutes and enjoy!
Back to blog