Blueberry Turnovers Recipe - Cooking Index
Blueberry Turnovers Recipe - Cooking Index
| 1 2/3 cups | 394ml | Blueberries |
| 1/3 cup | 65g / 2.3oz | Unbleached cane sugar |
| 4 teaspoons | 20ml | Whole wheat flour |
| 4 teaspoons | 20ml | Lemon juice |
| 1/8 teaspoon | 0.6ml | Ground ginger |
| 1/2 | Whole Wheat Turnover Pastry Dough - (see recipe) | |
| = (enough for 9 turnovers) |
In a small bowl, place the blueberries, sugar, flour, lemon juice, and ginger, and toss gently to combine.
Prepare the dough for the turnovers. Then cut the 5-inch and 6-inch circles of dough as described in the turnover pastry dough recipe.
On each of the prepared 6-inch circles of dough, place 3 tablespoon of the blueberry filling. Wet the edges of the circles of dough with water, place the 5-inch circles of dough on top of the filling, press down around the edges of the dough to seal, and crimp the edges with a fork.
Use a spatula to carefully transfer the turnovers to a non-stick cookie sheet and bake at 350 degrees for 15 to 20 minutes or until lightly browned.
Serve the turnovers hot or cold. Allow them to cool completely on a rack before wrapping them individually in aluminum foil to preserve freshness. They can also be frozen in an airtight container after baking for later use.
This recipe yields nine 6-inch turnovers.
Variation: Other fruits and flavorings can be substituted for the blueberries such as, strawberries, raspberries, peaches, plums, apples, cherries, or vanilla, almond, maple, or mint as flavorings etc.
Source:
The Vegan Chef at http://www.veganchef.com
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