Who needs a midweek pick-me-up? Well it just so happens that I have the perfect thing. These turnovers are amazing and are a cinch to make.
A quick note before we begin: For this particular recipe I use a can of lightly sweetened blueberries. You can also use the super syrupy pie filling blueberries, but I don’t because I prefer them to be a little more savory. You can also use fresh or frozen if you have them on hand or prefer that route.
Let’s get started. You’ll need:
1 can of lightly sweetened blueberries (I use the Oregon brand — they’re the best)
1 8 ounce package of cream cheese
1 package of puff pastry (I use the Pepperidge Farm brand)
1/4 cup of sugar
Take the puff pastry out of the freezer beforehand so that it is thawed and ready to use. Unfold the sheets and cut them into eight equal squares.
Make sure that your cream cheese is softened and mix in the 1/4 cup of sugar. Place a good sized dollop of the cream cheese on each of the squares of puff pastry. Then, make a little well in the middle of the cream cheese and add a spoonful of blueberries. After the filling is done, take opposite corners of the puff pastry and press together to seal the top.
Bake for about 20 minutes (or until lightly browned) in a 400° oven.
These are so delicious that they go in a heartbeat around here. Yummy. Enjoy!