I love dessert. (No surprise there with my wicked sweet tooth & I’m absolutely amazed to say that I am cavity free even with the insane amount of sugar I eat – tee hee.) I’m just not a big fan of slaving all day for it! Here’s where my turnover comes in!
This is one of the easiest desserts you can make. Blueberries are in season right now & are the perfect addition to this turnover but don’t feel you have to be limited to it. You could try peaches, strawberries, plums…oooh even cherries! Go ahead, get creative!
You can even make these ahead of time & then pop them into the oven right before you start your dinner & then it will be conveniently ready when you’re done. If you want to make it even easier you could even pick up a tub of whip cream at the store (I won’t tell LOL) & just mix in a little vanilla extract for a homemade taste. This is one of my favorite summer time desserts. You might want to make two of these at a time, they certainly don’t last long around my house – LOL!
What’s your favorite summer time fruit to use in a dessert?
What you’ll need:
1 refrigerated pie crust
1 small container of blueberries – washed
1 small container of heavy whipping cream
1 capful of pure vanilla extract
1/4 cup sugar (plus a few extra tbsps for whipping cream)
What to do:
Preheat oven to 400. In a small saucepan add 1/4 of your container of blueberries to the pan along with the sugar. Stir well & often. Cook over medium-low heat until mixture reduces to a syrup. On a baking sheet lined with a Silpat (or silicone) mat place your pie crust in the center. Add your blueberry syrup to the bottom of one half of the crust (leaving a good 1″ border) Top with remaining blueberries. In a small bowl, crack your egg & add about 1 tbsp of water. Whisk together with a fork for egg wash. Lightly brush the edges of the pie crust with the egg wash. Fold pie crust over to form a half circle. Crimp edges of pie crust with your fork to seal together. Brush outside of turnover with egg wash. Place a few decorative slits in the top to allow steam to vent. Sprinkle raw sugar on top. Bake for 20 minutes or until golden brown & bubbly.
Right before the turnover is finished place your whipping cream, vanilla extract & a few tbsps of sugar in the mixer with your whisk attachment & beat until stiff peaks form. Taste for sweetness & add more sugar if necessary. Serve on top of your warm turnover.
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