THREE BERRY PUFF PASTRY

PBC Berries Turnover

 

PENSACOLA BAY CENTER
ROBERT PETTWAY
PETE FONTAINE

½ cup blueberries
½ cup blackberries
½ cup raspberries
4 Tbsp. brown sugar
2 Tbsp. vanilla
2 Tbsp. flour
1 pkg. puff pastry
Egg wash – 1 large egg and 1 Tbsp. water beaten together

Saute berries in olive oil until cooked down to a jelly. Add sugar and vanilla until well-blended. Add four to thicken. Set aside to cool. Spread puff pastry out, brush with egg wash. Cut into 6-8 even squares. Spoon cool mixture into squares and fold over into a triangle. Crimp with a fork to seal. Place on a greased cookie sheet. Brush with egg wash. Bake for 12-15 minutes at in a 350 degree oven, rotating once until browned.

THREE BERRY PUFF PASTRY

THREE BERRY PUFF PASTRY
Ingredients:
½ cup blueberries
½ cup blackberries
½ cup raspberries
4 Tbsp. brown sugar
2 Tbsp. vanilla
2 Tbsp. flour
1 pkg. puff pastry
Egg wash – 1 large egg and 1 Tbsp. water beaten together
Instructions:
Saute berries in olive oil until cooked down to a jelly. Add sugar and vanilla until well-blended. Add four to thicken. Set aside to cool. Spread puff pastry out, brush with egg wash. Cut into 6-8 even squares. Spoon cool mixture into squares and fold over into a triangle. Crimp with a fork to seal. Place on a greased cookie sheet. Brush with egg wash. Bake for 12-15 minutes at in a 350 degree oven, rotating once until browned.