Tuesday, March 15, 2011

Blueberry turnover with Homemade Whipped Cream

photo by sara tady ©
I made this great salmon chowder a few weeks ago- here's the dessert I made to go along with it.  This is SO easy and you can make it with any berries you like or even sliced apples (just add some cinnamon)! A perfect ending to a classic east coast dinner.

1 sheet of puff pastry (found in the frozen section)
1 package of blueberries 
Zest of half a lemon
whipping cream
1 egg white (optional)
vanilla extract (optional)

1) Place half the blueberries in a small bowl.  Sprinkle 3 spoons of sugar on top and mash with a fork. Zest half a lemon into the bowl.  Go ahead and squeeze a little lemon juice in there too.
2) Roll out the thawed puff pastry on a greased/non stick baking sheet. Preheat oven to 400 degrees.
3) Spread the mashed blueberry mixture as well as the remaining blueberries on ONE HALF of the pastry dough. (You'll be folding this in half into a triangle shape, from 1 corner to the other) Leave a 1 inch gap between the blueberries and the edge. 
4) Fold in half and press the dough closed with a fork.
5) Cut a little 1 inch cross into the top to allow air to escape
6) Brush egg white on top and sprinkle with sugar
7) Bake for 12-13 minutes until golden brown.

Homemade Whipped Cream
Pour 1/2 cup to a cup of whipping cream in a medium sized bowl.  Sprinkle in 2 spoonfuls of sugar and a 1/2 capful of vanilla extract.  With a whisk, beat it continuously until it becomes whipped cream.  It will take about 3 minutes.  Trust me, it's worth the elbow grease!  (if you own a mixer- go ahead and use that if you want).
photo by sara tady ©

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