Baby Blueovers

Fresh uneaten blueberries the night before vacation + a son who won't eat them + a mom who was blueberried out (plain, cereal, smoothies) + puff pastry = what I call blueovers.  Yes, my son ate them....turns out blueberries are fine with him if they are sugary and surrounded by cream cheese and dough.  Who knew?



4 ounces cream cheese, softened
1 egg
1/4 cup sugar plus extra for sprinkling
1 sheet puff pastry, thawed
1/2 pint blueberries (1 cup)



Preheat the oven to 400 . Lightly coat a baking sheet with oil or cooking spray.

Place the cream cheese in a small bowl and stir until completely smooth.

Separate the egg yolk from the egg white. Place the egg white in a small bowl and add the egg yolk to the cream cheese. Add the sugar to the cream cheese and stir to combine.


Lay the sheet of puff pastry on a flat surface and cut into 9 small squares. Spoon a tablespoon of the cream cheese mixture down the center of each square from one corner to the opposite corner. Press the blueberries into the cream cheese. Fold the sides into the center, wet the points with a little water, and press tightly to seal. (Press the sides tightly together or they will open while they bake.)



Place the turnovers on the baking pan, brush with the egg white, and sprinkle lightly with sugar. (If you are making these ahead, you can cover the pan with plastic wrap and refrigerate them for up to 4 hours before baking.)



Bake for 15-17 minutes, until golden brown. Remove from the oven and serve.