Here is a slightly different take on blueberry turnovers that gives you perfectly light and flaky pastries. The key is using phyllo dough for the crust. Phyllo dough is worked in layers which gives you the light and flaky pastry you’d get from an upscale bakery!
To make the filling for blueberry turnovers, all you have to do is combine the blueberries, sugar and lemon juice in a saucepan. Set it over medium-high heat and let simmer for about ten minutes. The sugar will bring out the juices in the blueberries very quickly so don’t worry about them scorching! Once the blueberries have softened, mix together the cornstarch and water in a separate bowl. Add the cornstarch to the blueberries and stir well. Remove from heat and let cool until it is just warm.
Once the blueberry filling has cooled and thickened, you can start to assemble the pastries. Take out your thawed phyllo dough and place it, (unrolled) between two pieces of parchment paper. I also like to keep a damp towel on top of the parchment paper to help keep in moisture and make the phyllo dough easier to work with. If the phyllo gets too dried out, it becomes brittle and breaks apart when you lift it. Keeping a damp towel over it in between working solves the problem nicely though!
Take a layer of the phyllo dough and lay on a flat surface. Brush the top with a thin layer of butter. Place another sheet of phyllo dough on top of the first sheet and continue this pattern until you have a stack of four sheets. Brushing layers of butter in between the sheets of phyllo will allow the dough to puff up nice and crispy as it bakes. Cut your stack of four sheets in half lengthwise as shown above. Place a heaping tablespoon of filling on the bottom and fold the corner up like a triangle.
Continue rolling the pastry up in a triangle motion until you reach the top of the dough. Repeat with the remaining ingredients which should yield about 8 pastries. Once you have finished all the turnovers, brush the tops with more butter. Place on a baking sheet lined with a silpat and bake in the oven, preheated to 375 degrees F° for 15-20 minutes.
To make the icing, mix the confectioners sugar, vanilla and milk in the bowl of a stand mixer until thick and smooth, 2-3 minutes. You want the icing to have a thick enough consistency so that it will stay on the pastry. If you need to thicken it up, just add a tsp. more of powdered sugar until you reach your desired consistency. Transfer the icing to a piping bag fitted with a coupler and a Wilton size 5 tip. Frost the tops of each turnover once they have cooled. Enjoy your delicious blueberry turnovers.