Directions: |
Directions:Crust:
Lightly measure (or sift) flour and place flour 2T sugar, cream cheese, butter and salt in a food processor and pulse five times until resembles a course meal. With processor on, add ice water through food chote, processing just until combined. Do notn form a ball. Press the mixture gently into a 3" circle on a heavy duty plastic wrap, cover and wrap. Chill for 15 minutes. (I made this by hand, using a pastry knife, so if there is no electricity or cuisinart, you can do that.)
Preheat over to 400º. Divide dough into 4 equal portions; place each portion between two sheets of plastic wrap. Roll each portion into a 5" circle. Place dough in freezer for 5 minutes.
Filling:
Combine blueberries, sugar, cornstarch, lemon rind and lemon juice in a bowl. Working with one dough portion at a time, remove plastic wrap from the dough. Place dough on a lightly floured surface, and brush with egg white. Spoon about 2 T blueberry filling onto half of circle. Fold dough over filling and press edges together with a fork to seal. Place the turnover on a foil lined baking sheet coated with cooking spray or oil. Sprinkle with 1/4 t sugar. Pierce the turnover with a fork. Repeat procedure with remaining dough, egg white, filling and sugar.
Bake at 400º for 15 minutes or until lightly browned. Remove from pan and cool on wire rack. Blueberries will ooze during baking (that's a good thing.) |
This recipe for Blueberry Turnover is from