Instructions:

Prepare filling:

• In a medium saucepan, mix together the blueberries, rhubarb, sugar, cinnamon, and lemon juice. Cook over medium low heat until the blueberries and rhubarb have softened and are bubbly. Add in the cornstarch mixed with water. Simmer for an additional 2-3 minutes until thick. Take off the heat and let it cool slightly.

Prepare the Puff Pastry:

• Thaw the puff pastry dough according to package directions. There will be two sheets in the box. Take each sheet and lay it out flat. Use a sharp knife or pizza cutter to cut each sheet into 4 equal sized squares. You will have 8 total.

Prepare the Turnovers:

• Preheat the oven to 375°F.
• Put a heaping tablespoon of blueberry rhubarb filling in the center of each square. Do not overstuff!
• Brush the edges of the puff pastry with the egg wash and fold over diagonally to form a triangle. Use a fork to firmly seal the edges.
• Place the turnovers on two baking sheets lined with parchment paper. Brush the egg wash on the top of each turnover. Sprinkle it with coarse sugar.
• Place in the oven for 20-25 minutes until the puff pastry is golden brown.
• Serve warm and enjoy!