Friday I ran to grab fresh strawberries, peaches and blueberries from Keel and Curley Winery’s pop up fruit stand off of Hwy 60 in Brandon! Too hard to pass up if they’re only a short drive (3 miles) from my house!

Check out their website for future u-picks, the blueberry and peach festivals, their wine tours and onsite winery/ restaurant! ksuthttps://keelfarms.com/

Once I saw how beautiful the fresh blueberries were, I knew I’d needed a recipe to show them off and enjoy them! After using Google to inspire me, I settled on blueberry turnovers since I had a box of puff pastry in the freezer.

I thawed out the puff pastry for about an hour in the counter while I made the blueberry filling in the stove.

I rinsed the berries well, in a strainer then added them to a small sauce pot with 1/4 c sugar. I simmered on medium for about 5 minutes then added a tsp of corn starch and whisked well. I removed from the heat and let it cool for about 45 minutes.

Once the puff pastry is thawed and manageable, cut it into 4 even squares. Go around all 4 sides with an egg wash then put a heaping tbsp of your berry filling in the middle. Fold over like a triangle and crimp the edges with a fork. Cut a slit in the top so the steam may escape to avoid your pasty explode! Then brush with the egg wash and sprinkle generously with granulated sugar.

Bake at 400 degrees for about 20 minutes until golden brown!

And yes, oozing pastry filling is ok… It lets you know what scrumptious fruity filing awaits your taste buds! Anticipation makes each bite more gratifying!

Bon Appetit

Rachel