Blueberry and Lemon Turnovers:
250g cream cheese, softened
1/3 cup white sugar, (extra for dusting)
1 lemon (rind and juice)
1 egg yolk
2 puff pastry sheets
1 125g punnet of Oz Berries blueberries
Defrost puff pastry sheets and cut into four. Preheat fan forced oven to 200°c.
Add cream cheese, white sugar, lemon rind and juice of ½ a lemon to a mixing bowl.
Using an electric beater, combine the ingredients well.
Using a pastry brush, paint egg yolk on pastry in places where it will seal together.
Add cream cheese mixture to the centre of the puff pastry squares. Sprinkle with delicious Oz Berries, keeping in mind that you will fold the pastry in half.
Fold the pastry squares in half and add to a baking tray. Use a fork to help seal the edges of the turnover. Paint the top of the turnover with more egg yolk and sprinkle with sugar.
Cook the turnovers until the pastry is golden.
Serve for dessert with blueberries and ice cream.