Blueberry Turnovers with Blueberry Vodka Glaze

Created by Jon for Rimann Liquors of Lenexa

2 sheets frozen puff pastry, thawed

1/2 cup blueberry preserves

4 tablespoons cornstarch

2 tablespoons brown sugar

1/2 teaspoon grated lemon zest

1 cup fresh blueberries

2 tablespoon blueberry vodka

1 egg, beaten with 2 teaspoons water

1 cup confectioners’ sugar

½ cup blueberry vodka

Directions

Lightly flour a work surface. Roll out the puff pastry sheets into squares 12 inches by 12 inches; the pastry will become slightly thinner. Cover with plastic wrap and chill.

Heat the oven to 375 degrees F.

In a small mixing bowl, stir together the preserves, cornstarch, brown sugar, and lemon zest. Fold in the fresh blueberries and blueberry vodka, and chill while you cut the dough. Using a sharp knife, cut each puff pastry sheet into 4 (6-inch) squares.

Lay a pastry square on a work surface and brush the edges with egg wash. In the center of the square, place 2 heaping tablespoons of blueberry filling. Brush the edges of the pastry square with egg wash and fold it in half to create a triangle. Carefully press the edges together to seal them well with fork tines. Transfer to the cookie sheet and keep refrigerated. Repeat with the remaining ingredients, placing the turnovers 1-inch apart. Brush the tops with the egg wash and sprinkle with granulated sugar. Bake until golden brown, 20 to 25 minutes.

While the turnovers are cooling make the glaze.  Whisk together the confectioners’ sugar and the blueberry vodka.  Pour the glaze into a Ziploc bag and cut the tip of the bag.  Squeeze the glaze over the cooled turnovers and serve.