Blueberry Crescent Roll Turnovers Recipes

BLUEBERRY CRESCENT ROLL TURNOVER'S

Steps:

• 1. Preheat oven 375, line jelly roll with parchment paper.
• 2. Mix blueberries, powdered sugar and cinnamon in a bowl. Lay out crescents and place 1 tablespoonful of blueberries at the widest part or crescent and roll up and pinch seams together so blueberries stay inside. Place on lined jelly roll pan and bake 12 to 15 minutes or until golden brown. Cool slightly and drizzle glaze over top of crescents.
• 3. Mix powdered sugar and half and half to make glaze.
• 4. Enjoy!!

BLUEBERRY CRESCENT ROLLS

Steps:

• 1. PREHEAT oven to 375ºF. Unroll dough into four rectangles; firmly press perforations together to seal. COMBINE Cream cheese and sugar; spread onto dough rectangles to within 1/2 inch of edges. Top evenly with blueberries. Bring opposite corners of rectangles together; press together to seal. Place on ungreased baking sheet. BAKE 11 to 13 min. or until golden brown.

BLUEBERRY CREAM CHEESE CRESCENT BITES

Steps:

• Preheat the oven to 375°F and line a baking sheet with parchment paper.
• To a medium bowl, add cream cheese, sugar, and lemon juice. Using a handheld mixer, mix until creamy.
• Separate crescent rolls along the perforated edges. Place each triangle of dough flat on the parchment-lined pan.
• Top each triangle with about a teaspoon of the cream cheese mixture. Divide blueberries evenly between each of the triangles.
• Starting with the long edge, roll up the triangle. Gently press the tip of the crescent dough to seal.
• Bake for 9-10 minutes, or until golden brown.
• Let rolls cool for 5 minutes before serving. Sprinkle with confectioners' sugar and enjoy!

BLUEBERRY TURNOVERS

Steps:

• Lightly flour a work surface. Roll out the puff pastry sheets into squares 12 inches by 12 inches; the pastry will become slightly thinner. Cover with plastic wrap and chill.
• Heat the oven to 375 degrees F.
• In a small mixing bowl, stir together the preserves, cornstarch, brown sugar, and lemon zest. Fold in the fresh blueberries and vanilla, and chill while you cut the dough. Using a sharp knife, cut each puff pastry sheet into 4 (6-inch) squares.
• Lay a pastry square on a work surface and brush the edges with egg wash. In the center of the square, place 2 heaping tablespoons of blueberry filling. Brush the edges of the pastry square with egg wash and fold it in half to create a triangle. Carefully press the edges together to seal them well with fork tines. Transfer to the cookie sheet and keep refrigerated. Repeat with the remaining ingredients, placing the turnovers 1-inch apart. Brush the tops with the egg wash and sprinkle with granulated sugar. Bake until golden brown, 20 to 25 minutes.
• Serve warm or let cool to room temperature. Serve within 1 day.

BLUEBERRY TURNOVERS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Roll out crescent dough triangles onto a baking sheet.
• Place 1 tablespoon blueberries on the widest end of each triangle. Sprinkle 1/2 teaspoon confectioners' sugar over blueberries on each roll. Beginning with the wide end, roll up each crescent around blueberries; pinch both sides to seal completely.
• Bake in the preheated oven until golden, about 12 minutes. Remove to cool on a wire rack for 5 minutes; dust with the remaining confectioners' sugar. Drizzle with the vanilla frosting.

BLUEBERRY TURNOVERS

Steps:

• In a large saucepan, combine 1/2 cup blueberries, sugar, cornstarch and lemon zest. Mash well with a fork. Bring to a boil over low heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in butter and remaining blueberries., Unfold puff pastry. On a lightly floured surface, roll out each pastry sheet into a 12-in. square. Cut each into four squares. Spoon 3 tablespoons of filling into the center of each square; fold diagonally in half and press edges to seal. , Place on an ungreased baking sheet. Beat egg and water; brush over pastry. , Bake at 450° for 15 minutes or until golden brown. Combine confectioners' sugar and milk; drizzle over turnovers. Serve warm or at room temperature.