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Discover a delightful treat that combines the nutty flavor of buckwheat with the sweet burst of blueberries, all wrapped in a flaky pastry crust. These Sweet Buckwheat and Blueberry Turnovers are perfect for breakfast, a snack, or dessert.
Ingredients Needed
- 1 cup buckwheat flour
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup cold water
- 1 cup fresh blueberries
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 1 egg, beaten (for egg wash)
Preparing the Pastry
In a large bowl, combine buckwheat flour, all-purpose flour, and salt. Add the cold butter and use a pastry cutter or fingers to blend until the mixture resembles coarse crumbs. Gradually add cold water, mixing until the dough comes together. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Making the Filling
In a bowl, mix blueberries with sugar and cornstarch. Set aside to allow the mixture to thicken slightly.
Assembling the Turnovers
Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. Cut into squares or circles, depending on your preference.
Place a spoonful of blueberry filling in the center of each dough piece. Fold over to form a triangle or half-moon shape, sealing the edges by pressing with a fork. Brush the tops with beaten egg for a golden finish.
Baking the Turnovers
Arrange the turnovers on a parchment-lined baking sheet. Bake for 20-25 minutes or until they are golden brown. Remove from oven and let cool slightly before serving.
Enjoy Your Delicious Treat
These sweet buckwheat and blueberry turnovers are best enjoyed warm, perhaps with a drizzle of honey or a dollop of whipped cream. They make a charming addition to any breakfast table or afternoon tea.