blueberry turnovers // maple miso drizzle

This is one of the simplest dessert and/or breakfast treats you will ever make - like incredibly easy that the recipe is more of a method than an actual "recipe". The filling is interchangeable and the hardest part of making is waiting for the puff pastry to thaw out.  These little beauties would make an awesome Sunday morning treat or bake up a batch just before your bestie comes over for some girl talk.

Store bought puff pastry is thawed, rolled, cut into squares & filled with homemade jam. The filled squares are then folded and shaped into little triangles- so easy! Frozen puff pastry takes about 45 minutes to thaw out to the point that it's workable - if you think to plan ahead, simply pop the frozen puff pastry sheet into the fridge the night before, it should be thawed by the time morning rolls around.

The maple miso drizzle is truly the star of this recipe- didn't think it could get much better than warm flaky pastry filled with local jam, did you? Let me just tell you it totally did, this maple miso drizzle is so incredible; I caught myself going back to the bowl more than once for another "taste test".

Sliced almonds are sprinkled on top adding a bit of textural interest- gotta have a  bit of crunch in there!

I absolutely loved these straight out of the oven, I really wish I could tell you how they tasted the next day, however Justin ended up demolishing enjoying the 5 remaining pastries the next day.

Having an arsenal of smaller batch recipes at my finger tips is super helpful; for our waistlines especially. You can easily bake off a double batch or just a few to curb your sweet tooth, the point is bake & eat as many as you want, we won't judge.

Do you have a go to quick and easy sweets recipe that can easily be customized- I'd love to hear what's cooking in your kitchens!

Blueberry Turnovers ~ Maple Miso Drizzle

makes 6 turnovers ~ easily doubled

you will need: 

1 sheet frozen puff pastry thawed  

(Pepperidge Farm Puff Pastry Sheets are vegan)

6 tbsp blueberry jam

slivered almonds
flour to dust work surface

for the drizzle
1/2 cup powdered sugar
1/2 tsp white miso
1 tsp maple syrup
2 - 3 tsp almond milk (start with 1 tsp and increase as necessary)

assembly:
  pre heat oven to 425*

Lightly flour a piece of parchment paper cut to the size of your rimmed baking sheet and rolling pin (very light dusting). Unfold your puff pastry sheet onto floured parchment. Using a pizza cutter or sharp knife cut pastry sheet into 6 equal squares. Roll each square until it will easily fold onto itself into a triangle shape, careful not to roll out too thin.

Place 1 tbsp of jam onto one half of the triangle, repeat until all halves are filled with jam. Working with one pastry at a time, flip the non jam side onto the jam filled half. Working around the triangle, seal the edges by crimping the bottom seam up onto the top seam until fully sealed (sides will puff up and some jam will spill out over the side while baking)- repeat until all triangles are formed and sealed.

Transfer parchment paper to a large rimmed baking sheet. Bake for 10-15 minutes or until pastry is golden brown and puffy.

Remove from oven and allow to slightly cool. While turnovers are cooling, combine all drizzle ingredients in a small bowl and whisk until smooth and thick.

Drizzle the turnover with the maple miso drizzle and sprinkle with slivered almonds.

Enjoy warm or at room temp!