Warm your heart with these delightful Blueberry Turnovers and if desired, serve them with this irresistible, velvety smooth homemade Crème Anglaise aka. pourable custard! You’ll find this recipe for the blueberry filling is simple, not fussy and most importantly, absolutely yummy. The crème anglaise I mentioned is optional, but highly recommended! Again, the recipe for this pourable custard is so easy that you’ll be thinking what else you could serve your custard with on many more occasions.
For the blueberry turnovers I created in these images, I used gluten free savoury/puff pastry, which I found at my local health food store. You can either use gluten free or regular puff pastry, either work fabulously. The pastry topped with a little extra granulated sugar and flaked almonds will make you feel like you just stepped into your very own pastry shop!
Serve these turnovers warm from the oven with a generous drizzling of your crème anglaise or if you don’t desire to make this custard or in all honestly, lack the time to do so (that’s me too sometimes), serve your warm turnovers with ice-cream or thickened cream. You can also make your turnovers ahead of time, cool them right down and then warm them up in a warm oven, I suggest 150ºC, until warmed through or to desired temperature in which you can enjoy.
I hope you love these as much as I do sharing them with you!
Blueberry Turnovers with Crème Anglaise
Crème Anglaise recipe adapted from Epicurious
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
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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
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Thaw pastry sheets before beginning the filling.
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In a medium sized pot, combine blueberries, sugar and vanilla. Turn heat to medium-high. Bring to a boil, stirring occasionally.
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Once boiling, reduce heat to medium and allow mixture to simmer for 10 minutes until the blueberries release their juices and breakdown, stirring occasionally.
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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.
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Remove from heat and transfer to a clean bowl to cool down.
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Pre-heat oven to 200ºC (400ºF). Line a large baking tray with parchment paper, set aside.
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To make the egg wash: In a small bowl, add egg and lightly whisk. Add water and whisk to combine, set aside.
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Cut each pastry sheet into 4 equal squares.
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Starting with one square, lightly brush all edges of pastry with the egg wash.
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Spoon approx. 2 tablespoons worth of blueberry filling onto the middle of the square.
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Pick up one corner and fold over to the opposite corner to form a triangle.
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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.
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Repeat this method with remaining squares and filling.
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Brush each with the egg wash.
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Lightly sprinkle each with a little raw granulated sugar and the flaked almonds.
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Bake for 20-25 minutes or until golden and crispy. NOTE: the filling can burst out of the turnovers, this is ok!
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Remove and allow to cool slightly for 2-3 minutes on the tray.
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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
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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.
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Stirring occasionally, heat cream mixture until it begins to simmer, small bubbles appear around the edges, turn heat off and remove vanilla pod.
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In a mixing bowl, add egg yolks and sugar, whisk vigorously until light and well combined.
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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.
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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.
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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.
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When ready to serve turnovers, pour chilled custard over a hot blueberry turnover, enjoy!
Recipe 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.
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