Serves eight
1/2 cup berry preserve (blueberry, black berry, etc.)
1 tablespoon cornstarch
1 tablespoon brown sugar
1/2 teaspoon grated lemon zest
1 cup fresh seasonal berries
1/2 teaspoon pure vanilla extract
2 sheets of frozen puff pastry thawed in refrigerator
1 whole egg beaten plus 1 tablespoon of milk
2 tablespoons of unrefined raw sugar
In a stainless or coated aluminum saucepan combine the berry preserves, cornstarch, brown sugar, lemon zest, fresh berries, and vanilla. Cook mixture on low heat about 5 to 10 minutes until the fresh berries start to break down and mixture thickens. On a lightly floured work surface, lay out the thawed pastry and slice into 6-inch squares. Brush edges of each square with egg wash, place 2 heaping tablespoons of berry mixture in center, and fold in half to create triangle. Carefully press the folded edges together using a fork, then place turnovers on a cookie sheet, brush the tops with egg wash, and sprinkle with sugar. The above steps can be done the night before and the turnovers cooked the morning of your picnic. Bake in a 375 degree preheated oven for 20 to 25 minutes until golden brown.
