Blueberry Turnovers

Crust:
1/2 cup flour
2 Tbsp sugar
2 Tbsp cream cheese
1 Tbsp butter
Dash of salt
1 Tbsp ice water


Filling:
2/3 cup blueberries
1-1/2 Tbsp sugar
1 tsp cornstarch
1 tsp grated lemon rind
1 tsp fresh lemon juice
1 large egg white, lightly beaten
Cooking spray
1 tsp sugar, divided

Preparation:
Crust: Place flour, 2 Tbsp sugar, cream cheese, butter, and salt in a food processor; pulse until mixture resembles coarse meal, about five times. With processor on, add ice water through food chute, processing just until combined (do not form a ball). Press the mixture gently into a 3-inch circle on heavy-duty plastic wrap; cover with more plastic wrap and chill for 15 minutes.

Preheat oven to 400°. Divide dough into 4 equal portions; place each portion between 2 sheets of plastic wrap. Roll each portion into a 5-inch circle. Place the dough in the freezer for 5 minutes.

Filling: Combine blueberries, 1-1/2 Tbsp sugar, cornstarch, grated lemon rind and fresh lemon juice in a bowl. Working with 1 dough portion at a time, remove plastic wrap from dough. Place dough on a lightly floured surface, and brush with egg white. Spoon about 2 tablespoons blueberry filling onto half of circle. Fold dough over filling, and press the edges together with a fork to seal. Place the turnover on a foil-lined baking sheet coated with cooking spray. Lightly coat turnover with cooking spray, and sprinkle with 1/4 teaspoon sugar. Pierce the turnover with a fork. Repeat procedure with remaining dough.

Bake at 400° for 15 minutes or until lightly browned. Remove from pan, and cool on a wire rack.

Note: blueberries may ooze out of the crust during baking, this is normal

Yield: 4 turnovers