![]() ![]() However, the turnovers will be a little bit smaller than the ones you can make with homemade rough puff. You'll never be disappointed if you have puff pastry ready to go in your freezer.Ĭan you buy puff pastry at the store? You absolutely can. Save the other half for another pastry, or different flavors of turnovers, or you can even double the batch. This blueberry turnover recipe calls for rough puff, but if you wanted to make the classic puff pastry, you certainly could! The recipe makes six turnovers and uses only half the batch of the rough puff recipe. Rough puff is made by laminating (or layering) an enriched butter dough that is very similar to pie crust, except that it's rolled and folded five times. Rough puff is a more streamlined version of it, that is less fussy but with extremely similar results. Puff pastry is a classic french pastry made by laminating butter in a dough repeatedly until the final pastry has many hundreds of alternating layers of butter and dough. Roll out and cut the puff pastry to 6 squares.Make the blueberry filling and chill it.Make the puff pastry, and chill it (or, skip the step if you are using store-bought). ![]() The number of steps needed to make this recipe depends on if you plan to make your puff pastry from scratch. kitchen essentials: baking scale, bowls, measuring cups and measuring spoons, rubber spatula.ruler and pastry wheel or sharp knife (to cut squares from the pastry).13"x18" sheet pan (also known as a half sheet pan).stand mixer (only if you are making the puff pastry).You won't necessarily choose to use them all, but they are exactly what I used. Here is a list of some of the primary tools I use in this recipe. I love using frozen wild blueberries because they have excess juice that makes the blueberry pie filling nice and lush, which I think creates a better flavor than that of standard blueberries. They are available year-round in the store, or if you time it right, you can get a large crop of them in the summer and freeze them yourself. I almost always have a big bag of frozen ones in my freezer. Hands down, my favorite type of blueberries to use are wild blueberries. I've made these fresh, frozen and wild blueberries. You can use fresh blueberries or frozen blueberries. This recipe is totally flexible in terms of what blueberries you use. puff pastry ( homemade or store-bought).The full recipe is listed below in greater detail. Here is an overview of the ingredients needed for this recipe. More of a visual person? Check out the video of me making it below, located right above the recipe! Ingredients Needed So, let's get to making it, shall we? The text below offers tons of tips and helpful notes, or you can scroll to the bottom to grab the recipe and get started! Take advantage of blueberry season and make these Homemade Blueberry Turnovers, you won't regret it. While these are best enjoyed the day they're eaten, they can be prepared and frozen unbaked ahead of time, or even baked ahead of time and reheated before serving (more on that below). The filling is made quickly on the stovetop and is all about the blueberry flavor, with just a hint of lemon juice to brighten it up without distracting from the intensity of the berry. However, you can just as easily use store-bought puff pastry in a pinch. ![]() These Blueberry Turnovers feature a homemade "quick" puff pastry and a sweet and juicy blueberry filling. These homemade Blueberry Turnovers are worth the effort to make at home, with a luscious jammy blueberry filling baked inside of flaky puff pastry.
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