PASTRIES & VARIATIONS: This pastry, made with the addition of cream cheese, is of much softer consistency than the average flaky type of pastry. It goes well with the blueberries to turn out into delicious turnovers.

BLUEBERRY TURNOVERS:

 

 

 

cream cheese pastry:

    ½ cup butter, soften                                    

    4 oz cream cheese, soften

    2 tbsp. milk                                                 

    1 ¼ cups all purpose flour

    ½ tsp. salt

filling:

    3 cups blueberries                                       

    2/3 cup sugar

    2 tbsp. each quick-cooking tapioca  & grated lemon rind

    1 tbsp lemon juice

1 egg white, beaten                                                     

sugar to sprinkle                                                         

 

 

 

In a large bowl, use a hand-held electric beater to cream butter and cream cheese together. Thin the mixture out with the milk. Sift flour and salt together; then add flour, ¼ cup at a time, into cheese and butter mixture.  Stir until mixture is well combined. Shape into a ball, dust it with flour and wrap in wax paper. Refrigerate for at least 3 hours before use.

 

Combine blueberries with sugar, tapioca and grated lemon rind and lemon juice.

 

Roll half the dough into a rectangle 1/8” thick on a floured surface.  Cut the dough into 4” squares and brush the squares with lightly beaten egg white. Put 2 tbsp. of blueberry mixture in the center of each square. Fold the squares in half diagonally to form triangles and crimp the edges together with the tines of a fork.  Transfer the turnovers to a baking tray. Brush tops with beaten egg white, and sprinkle with sugar.  Repeat with the other half of dough. Chill the turnovers for 30 minutes.

 

 Preheat oven to 375 degrees F. Bake turnovers for 20 to 25 minutes, or until they are golden. Serve hot.