I hope that you've all been following me on Facebook and have been anxiously awaiting this post to see exactly what was up my sleeves with the mystery recipe featuring strawberries and blueberries! Unfortunately you've had to wait a bit longer than planned because future Mr ADON and I are in the process of moving to the other side of our beautiful city and wouldn't you know it I can't find the camera, so I apologize for that, but I really think this recipe was worth the wait.
Without further ado, here's the recipe you've been waiting for!
1 package frozen puff pastry (2 sheets)
8 oz frozen blueberries
20 oz frozen strawberries
1/2 cup sugar
1 tbsp lemon juice
1/8 tsp salt
1/4 tsp cinnamon
dash of nutmeg
Take the puff pastry out of the freezer and put it on the counter to thaw. If it's folded in thirds don't unfold it yet.
Put the berries and all of the other ingredients into a saucepan and cook them on medium-high heat, stirring frequently.
Continue cooking the berries until they have reduced by half. If you didn't thaw the berries ahead of time this will take about 20 minutes. The mixture will still be very soupy, but that's ok. Turn the stove down to low heat while you deal with the sheets of pastry, which should be nicely thawed out by now. Now would also be a good time to preheat your oven to 400 degrees.
Unfold the sheets of pastry and cut each one into quarters. This should give you 8 squares, which you want to cut diagonally into triangles. Lay the triangles out flat on a cookie sheet lined with parchment paper or a silicon baking mat. Once your filling has cooked down sufficiently put a heaping spoonful on top of the dough, and then cover it with another triangle, pressing the dough shut the whole way around the turnover.
Repeat this process 7 more times until you have finished all 8 turnovers. You should have about a cup and a half of the filling leftover, but we'll use that later to top the turnovers.
Put the turnovers into the oven and bake them for 20-25 minutes until the pastry turns a light golden brown. If you'd prefer a darker brown, shiny turnover just brush them with a little egg yolk mixed with water before you bake them.
Once they've cooled a little bit you can serve the turnovers with some of the leftover filling and powdered sugar sprinkled on top.
I also want to mention that this makes great pie filling. If you're in a baking mood you could make a double batch of the filling and make a pie along with your turnovers. I wish I had because it would have saved me from making another batch of filling the next day once the turnovers were all gone!