9.05.2011

Blueberry Phyllo Turnover



Filling:

2 cups Blueberries, fresh or frozen
1/2 cup Sugar
1 tablespoon Lemon zest
3 tablespoons Lemon juice
1/2 Vanilla bean (split & scrap out beans)
3 tablespoons Corn starch
4 tablespoons water
1 teaspoon Blueberry jam

1. In a heavy saucepan mix together blueberries, sugar, vanilla bean and lemon zest & juice. I had a left over vanilla pod from the last time I made vanilla bean cupcakes and my heart ached at the thought of throwing it away, so I saved it but you could omit it and use a teaspoon of vanilla extract.



2. Over medium heat bring to boil, stirring frequently.

3. Mix cornstarch with water to make a paste and pour into berry mixture, stirring constantly until thick. Add in blueberry jam at the last moment and stir in until mixed in. I used the blueberry jam for the pectin.

4. Remove from heat and let cool.



As for the turnover part of the recipe, find your self some phyllo dough (all supermarkets should carry this in the frozen food aisle). I had some from quite a long time ago and wanted to use it all up. I defrosted my dough only to find it in the worst condition ever, it was all shredded up. I ended up only making two.

Directions (depending on how many you make):

1. Melt 1/4 cup of butter.

2. Unwrap your sheets (make sure to keep the used sheets under a damp cloth), take one sheet, smear some of that butter on it and make sure to get the corners. Take another sheet and place it on top, repeat 4 times.

3. Cut your sheet into three strips...OH FORGET IT! I made you guys a diagram! It would've been 10x easier to show you guys if my sheets weren't all crumbly and dry.



4. Now take the bottom right corner of each strip and fold it diagonally up, creating a triangle. Repeat until the strip is done.

5. Brush triangles with additional butter and sprinkle some sugar on top. Bake at 400F for about 20 minutes or until golden brown.

2 comments:

  1. One addition might be a nice confectioner's sugar glaze drizzled over the top. Thanks for sharing!

    ReplyDelete
  2. I am going off to make these with frozen cranberry or cherry

    ReplyDelete