I’m just going to go ahead and get this bad pun out of the way first hand. You can make these Blueberry Thyme Turnovers in no time. ok now that that is out of the way we can move on. but seriously it will blow your mind at how easy these are and how incredibly easy these are to change up and make to your own liking.
when we were in Charleston i kept going back to this coffee shop called “rise” because i was so intrigued by the different flavors of lattes they had. my first visit i had a thyme latte and the second trip i had the rosemary. basically they infuse some simple syrup with the herbs and create a latte using the syrup. but i loved the combo of espresso with the herbs and it really inspired me.
seriously spring can’t come soon enough and working with these herbs just makes me crave it. i want to get garden dirt under my finger nails and feeling the fresh warm air on my face. you can go to different places to get warm but there is something about a michigan spring that is just unmatched.
i used to whip these babies up with apple butter but i needed breakfast and i had some left over treasures in the freezer from other meals. that is the blessing and curse of cooking for two people. you always have ingredients left over but then when you are in a bind sometimes they work out.
this recipe is simple
puff pastry SHEETS, i emphasize sheets because the boxes are the same color and shape as the cups (at least they are in michigan)
1 cup of blueberries
6 sprigs of thyme
1 tbsp of lemon juice
3/4 cup + 2 tbsp of sugar
pinch of salt
1 tbsp milk
1/2 tbsp cinnamon
flour (for dusting)
1.) let the puff pastry sheets unthaw to room temperature. preheat oven to 375F
2.) in a medium saucepan over medium heat add the blueberries, thyme, lemon juice, 1/2 cup + 2 tbsp sugar and salt to the pan. stir together until incorporated. bring to a boil then reduce heat, let simmer for about 15 minutes until jam like. keep an eye on it and stir so it doesn’t burn. once the jam is done allow to cool for a bit and pull out the sprigs of thyme.
3.) gently unfold the sheets and cut into 9 squares. mix the egg and milk together and “paint” the edges of each of the squares. gently place about a tablespoon of the jam in the middle. fold on corner over to make a triangle. take a fork and press it on the edges of the triangle to “seal” the envelope.
4.) brush the egg milk mixture over the triangles and cut a tiny thin slice on top to let steam escape. mix the 1/4 cup of sugar with the 1 tbsp of cinnamon and sprinkle over each turnover.
5.) place on a parchment paper lined baking sheet about an inch apart. bake for 15-20 minutes depending on your oven. check frequently after 15 minutes.
these are best served warm out of the oven but keep in a sealed container 2-3 days. you will have left over jam most likely save for toast!