Here is a variation on a recipe I posted back 2015 - Enjoy
1 package of puff pastry dough - you will only need one sheet.
1 1/2 cups of fresh blueberries
1/4 cup of yogurt
3 tablespoons of raw sugar
2 tablespoons of unbleached flour
2 teaspoons of lime juice
1 teaspoon of lime zest
1 teaspoon of pickled ginger, minced
1/2 teaspoon of salt
1 1/2 cups of powdered sugar
1 teaspoon of vanilla extract
Preheat oven to 350 degrees and line a baking sheet with parchment paper
In a large nonreactive bowl place the blueberries, sugar, lime juice and zest, salt, ginger, and the flour, toss to combine and let sit for about 30 minutes.
In a small bowl beat egg and yogurt together.
Roll out one sheet of pastry into a 15 by 10 rectangle, cut six 5 inch squares. Arrange the squares into diamonds, brush on the egg mixture on two adjoining sides of each square, place about 1/4 of the blueberry mixture on one side of the diamond. Now fold point to point of the diamonds forming triangles. Using a fork crimp the edges, brush the reaming egg mixture on top of each triangle. Place on the baking sheet and cut 2 to 3 slits in each turnover.
Place in the oven and bake for about 30 minutes or until a nice golden brown, remove and slide parchment and turnovers onto a cool rack.
In small bowl place powdered sugar, vanilla and starting with a tablespoon of water, start whisking and keep adding water until icing is desired consistency, spoon in a pastry bag.
Once turnovers are cool, pipe with icing - Enjoy