Blueberry Turnovers

Ingredients
3 sheets of puff pastry, thawed
3 oz. cream cheese, softened
1/2 c. granulated sugar
1/2 tsp. vanilla extract
1/2 tsp. lemon zest
2 tsp. lemon juice, freshly squeezed
1 egg yolk
1 c. blueberries
2 tsp. corn starch
pinch of salt
egg wash (one egg beaten with 1 tbsp. water)
powdered sugar, for garnish

Directions
Preheat the oven to 375 degrees. Line a couple of baking sheets with parchment paper and set aside. In a bowl, add the cream cheese, lemon zest, half of the sugar, vanilla, and egg yolk. Mix it together with a wooden spoon and set aside. In another bowl, add the blueberries, remaining sugar, corn starch, and lemon juice and set that aside for a few minutes as well.

Dust some flour on your work surface, and working with one piece of puff pastry at a time, roll it out slightly with a rolling pin until it's 10" square all around. Using a 4-inch round cookie cutter, cut out four circles out of each piece of puff pastry. Place the cutouts on the parchment-lined baking sheets. Dollop about two teaspoons of cream cheese in the center of each one, and top that with a tablespoon of the blueberry mixture. Brush the edges of the cutouts with the egg wash. Fold over one half and seal it shut in a half-moon shape. Brush the top with the egg mixture as well, and make a tiny slit at the top of each one with a sharp knife.

Bake them for 25 minutes or until golden brown, making sure to rotate the baking sheets halfway through for even coloring. Let them cool a few minutes and then dust with powdered sugar.