Blueberry Turnovers

Preheat the oven to 375 F.

In a bowl, mix together cream cheese, egg yolk, vanilla, lemon zest, and the first amount of sugar. Set aside.

In a small bowl, toss the blueberries with the second amount of sugar, cornstarch and lemon juice. Set aside.

Flour a pastry board and roll the pastry out into 10×10 inches. Divide and cut it into 4 equal squares.

Take a tablespoon of cream cheese mixture and a tablespoon of blueberries mixture and put them in the center of each square.

Lightly beat the reserved egg whites. Brush the edges of the pastry with beaten egg whites. Fold each square and seal the edges.

Transfer to baking sheet lined with parchment paper. Make a small hole in the top and brush with egg wash.

Bake in the preheated oven for 25 minutes. Sprinkle with confectioners’ sugar and serve.

Notes:
1. For step-by-step photos of this recipe, see the related blog post.
2. Adapted from laurainthekitchen.