I like recipe titles like this — robust and full of the most delicious syllables that roll off your tongue with ease. C'mon — blueberry, mint, AND honey — how can you go wrong? I've always thought turnovers were so beautiful. When I was a kid there was a donut shop up the street and every so often my dad would bring back their strawberry turnovers. I'd eat them while still in bed, an 8 year old trying to be careful that the flakey goodness didn't spill over and find its way onto my comforter. I think I wanted to re-create this memory, as there unfortunately isn't a lot of time in my adulthood to eat turnovers in my bed. I've never made my own, so here's my best shot.
They are best enjoyed in bed — worry free and with a glass of hot coffee or cold vanilla almond milk.
- Heat oven to 375°.
- Combine 1 cup of the blueberries with the sugar and lemon juice. Heat over medium, smashing the blueberries completely into the sugar with the back of a fork.
- After a minute or so stir cornstarch into the blueberry mixture. Cook until bubbling and thick.
- Lower heat, add in the mint and stir. After a minute, remove from heat. Transfer to a heat proof bowl and chill completely. (BONUS: you can double this recipe and save the leftovers in an airtight container and it makes AMAZING jam for biscuits or toast!)
- In another bowl combine the ricotta with honey — chill while you prepare the pastry.
- Roll out your pastry. Store bought will do, but if you are using a from scratch recipe it should be firm but not brittle. I love this recipe!
- Once everything is chilled, assemble the pastries.
- Roll pastry dough flat and cut into 5x5'' squares about 1/4'' to 1/8'' thick.
- Fill with two tablespoons of blueberry mixture and top that with one tablespoon of ricotta filling. Brush the edges with water, fold them over to form a triangle, and press lightly with your fingers and then seal with a fork.
- Place in the freezer to chill for another 10 minutes.
- Once slightly firm, cut a couple of small vents into the top of each pastry with the tip of a sharp knife. Brush with the egg, sprinkle with almonds and then with raw sugar.
- Bake for 20-25 minutes until golden brown. Cool on a cooling rack and serve warm.