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Blueberry Turnovers with Crème Anglaise

Crème Anglaise recipe adapted from Epicurious 
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 8
Calories 500kcal

Ingredients

Blueberry Turnovers

  • 2 sheets puff pastry, thawed, gluten free if preferred
  • 2 cups fresh or frozen blueberries
  • 2 Tbsp raw granulated sugar
  • 1 tsp vanilla bean extract
  • 1 Tbsp cornflour/cornstarch
  • 1 Tbsp raw granulated sugar, for sprinkling
  • 1/4 cup flaked almonds, for sprinkling

Egg Wash

  • 1 egg
  • 1/2 Tbsp cold water

Crème Anglaise - pourable custard

  • 1/2 cup almond milk or milk of choice
  • 1/2 cup thickened cream
  • 1/2 vanilla bean pod, split and seeds removed, if not using a pod, replace with 1 1/2 tsp vanilla bean extract
  • 3 large egg yolks
  • 2 Tbsp superfine caster sugar

Instructions

  • NOTE: the crème anglaise is optional and can be made ahead of time, before the turnovers if desired. Alternatively, serve with ice-cream.

Blueberry Turnovers

  • Thaw pastry sheets before beginning the filling.
  • In a medium sized pot, combine blueberries, sugar and vanilla. Turn heat to medium-high. Bring to a boil, stirring occasionally.
  • Once boiling, reduce heat to medium and allow mixture to simmer for 10 minutes until the blueberries release their juices and breakdown, stirring occasionally.
  • With 3 minutes remaining, sprinkle over cornflour and mix until well combined. Reduce heat to low and cook for the remaining time or until mixture has thickened.
  • Remove from heat and transfer to a clean bowl to cool down.
  • Pre-heat oven to 200ºC (400ºF). Line a large baking tray with parchment paper, set aside.
  • To make the egg wash: In a small bowl, add egg and lightly whisk. Add water and whisk to combine, set aside.
  • Cut each pastry sheet into 4 equal squares.
  • Starting with one square, lightly brush all edges of pastry with the egg wash.
  • Spoon approx. 2 tablespoons worth of blueberry filling onto the middle of the square.
  • Pick up one corner and fold over to the opposite corner to form a triangle.
  • Use a fork to crimp the 2 edges together. Then lightly press the fork three times on top to allow any air to escape during baking.
  • Repeat this method with remaining squares and filling.
  • Brush each with the egg wash.
  • Lightly sprinkle each with a little raw granulated sugar and the flaked almonds.
  • Bake for 20-25 minutes or until golden and crispy. NOTE: the filling can burst out of the turnovers, this is ok!
  • Remove and allow to cool slightly for 2-3 minutes on the tray.
  • Serve immediately whilst still warm or cool down completely and serve later by re-heating in a moderately warm oven. Serve with the custard recipe below or ice-cream!

Crème Anglaise

  • In a medium sized pot, combine milk, cream and scraped vanilla bean seeds and the vanilla bean pod (or vanilla extract if using). Place over a medium heat.
  • Stirring occasionally, heat cream mixture until it begins to simmer, small bubbles appear around the edges, turn heat off and remove vanilla pod.
  • In a mixing bowl, add egg yolks and sugar, whisk vigorously until light and well combined.
  • Gradually pour hot cream mixture into the egg mixture, whisking vigorously whilst doing so. NOTE: do not pour the cream mixture in all at once, gradually stream it in to ensure the eggs don’t burn.
  • Pour mixture back into the pot and place over a low-medium heat. Stirring with a wooden spoon until it thickens slightly. To test if it’s ready, coat the back of the wooden spoon with the custard and draw a line down the centre with your finger. If the line remains and the custard either side doesn’t drip over it, it’s ready.
  • Pour into a heat-proof mixing bowl or a large heat-proof glass jar, such as a mason jar. Cover and place in the refrigerator to chill and thicken further.
  • When ready to serve turnovers, pour chilled custard over a hot blueberry turnover, enjoy!

Notes

Store leftover turnovers in an airtight container, refrigerated, for 3-4 days. Store crème anglaise in an airtight jar or Tupperware container, for 5 days - 1 week.

Nutrition

Calories: 500kcal | Carbohydrates: 43g | Protein: 7g | Fat: 33g | Saturated Fat: 10g | Cholesterol: 114mg | Sodium: 190mg | Potassium: 117mg | Fiber: 2g | Sugar: 11g | Vitamin A: 365IU | Vitamin C: 3.5mg | Calcium: 58mg | Iron: 2.1mg