Blueberry Romos: Easy Turnover Pastry!

Love 'em or hate 'em, the Dallas Cowboys and their questionable quarterback, Tony Romo, never cease to keep you on the edge of your seat- usually at their expense.  Just when you think they've got a game in the bag, they upset fans around the world with another notorious turnover and lose the game within the last quarter.  I felt a little inspired to create a meme recipe of sorts, thanks to this hilarious meme that's been floating around the interwebs:

Thanks to ebaumsworld.com for the meme




And these are my version!


Blueberry Romo Turnovers:

Filling (also used in my Blueberry Berzerka Mazurka pastries!)
-  6 oz package frozen Blueberries
-  1/4 cup Blueberry Vodka (Stoli is best)
-  1/4 cup Water
-  2 tablespoons Granulated Sugar
-  1 teaspoon Cornstarch

Pastry
- 1 sheet frozen puff pastry dough, thawed and divided into 6 squares
- 1 egg, beaten, for brushing over assembled pastries

To start, combine all the ingredients for the fruit filling in a medium saucepan, and bring to a gentle boil over medium heat, stirring occasionally (takes about 8 minutes).  Once you see the filling thicken, and bubbles start to surface, take the filling off the heat, and allow to cool completely.  It will thicken a bit more when cooled.  You can also use the filling as homemade jam!  Set the filling aside until ready to assemble, I prefer to make the filling the day before, and let it thoroughly cool in the fridge for use the next day.  If you don't want to make it the day before, just allow a few hours for the filling to cool completely.  You don't want to melt the butter in the pastry before it bakes!  You won't need the entire batch of filling for these pastries, so feel free to save the rest for toast, ice cream topping, and anything else you might use jam for.

Preheat oven to 350 degrees.  Spoon about 1-2 tablespoons of blueberry filling into the center of each square of pastry dough, and gently fold pastry dough over the filling, to create a stuffed triangle or rectangle, whichever you prefer.  Crimp the edges of the turnovers with a fork to seal in the filling.  Use a sharp knife to poke a few slits into the top of the pastries to allow steam to escape.  Place on a cookie sheet lined with foil or parchment paper, evenly spaced from each other, and use a pastry brush to brush egg mixture over pastries (this creates a shiny brown appearance on the pastries when they bake!).  Bake for 25-30 minutes, or until the pastry dough appears evenly golden brown and crisp.  Allow to cool for about 10-15 minutes before serving.  Dust with powdered sugar for garnish if you'd like.

Did you notice the yield for this recipe?  I didn't pick six by accident, haha!






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