Blueberry Turnovers

2 cups blueberries
˝ cup port wine
1⁄3 cup sugar
1 Tbsp. lemon zest
2 Tbsp. cornstarch
1 egg
Ľ cup water
1 box puff pastry sheets
2 Tbsp. crystallized sugar or Sugar in the Raw (optional)

1. In a saucepot, combine one cup of the blueberries, port, sugar, lemon zest and cornstarch and mix well.
2. Over medium-high heat, bring mixture up to a simmer. Reduce heat to low and continue cooking until thick.
3. Remove from heat and fold in the rest of the blueberries and cool completely.
4. On a floured work surface, roll out both of the puff pastry sheets into a 12-by-12-inch sheet. Cut the sheets into fourths to yield eight squares.
5. In a small bowl, whisk together the egg and water.
6. Place two tablespoons of the filling into the middle of each square.
7. Brush the edges of the squares with egg wash and fold the turnovers to form a triangle. Press the sides down to seal the edges.
8. Place the turnovers on two baking sheets, place into the freezer and freeze.
9. Once the turnovers are frozen, place them into a zipper-style freezer bag and keep them frozen until you are ready to bake them.
10. To bake turnovers, line a baking sheet with parchment and preheat the oven to 375 degrees. Place the desired amount of turnovers on the baking sheet, brush them with an egg wash and sprinkle the tops with crystallized sugar.
11. Bake for 15-20 minutes if thawed, and 20-25 minutes if they are still frozen, or until they are puffed and golden.
12. Remove the turnovers from the oven and allow them to cool slightly before serving. These may be served warm or at room temperature.

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