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Chaussons aux bleuets

Chaussons aux bleuets




12 turnovers


1 heure 30 minutes

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  • 1/3 to 1/2 cup sugar, depending on tartness of blueberries
  • 3 cuillères à soupe de fécule de maïs Fleischmann's®
  • 1 package (12 ounces) frozen blueberries OR 2-1/2 cups fresh blueberries
  • 1 package (15 ounces) refrigerated pie crusts (2 crusts for 9-inch pies)


  • 1/2 tasse de sucre en poudre
  • 1 tablespoon milk OR water



  1. Préchauffer le four à 425 °F.
  2. Combine sugar, corn starch and blueberries in a 2-quart saucepan. Bring to boil over medium heat, stirring constantly; boil 1 minute or until mixture thickens. Pour into medium bowl; cover surface with plastic wrap. Cool in refrigerator at least 30 minutes.
  3. Working with one pie crust at a time, roll pastry to 1/8-inch thickness on lightly floured surface. Cut pastry into 6 (5-inch) circles*. Spoon 1-1/2 tablespoons cooled blueberry mixture on half of each circle, leaving 1/4-inch edge. Fold other half of pastry over filling; press edges together with fork. Repeat with remaining crust and filling. Cut 2 small slits in top of each turnover to vent.
  4. Place turnovers on ungreased baking sheets. Bake 20 minutes or until golden brown.
  5. For Glaze: Combine powdered sugar and milk in small bowl. Brush on warm turnovers.

*TIP: Use a 5-inch bowl as guide for cutting pastry into circles.

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