Maple Wild Blueberry Turnovers
Rated 5.0 stars by 1 users
Author:
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
Preheat oven to 425° and line a baking sheet with parchment paper.
Gently roll out pie dough to a ¼ inch thick 12-inch square.
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.
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.
Fold the triangle lengthwise over the filling.
Using a fork, crimp the edges of the turnover. Repeat with the remaining dough.
Egg wash the tops of the turnovers and bake until golden brown and puffed, about 10-15 minutes.
Remove from the oven and place on a cooling rack. Let cool for 10 minutes
Spread a small amount of Maple Cream over the warm pies. Cool for 20 minutes and enjoy!