Blueberry Turnovers

Adjust oven rack to lower third of oven. Heat oven to 400°F. Cover 2 large cookie sheets with cooking parchment paper; set aside.

In medium bowl, mix blueberries, brown sugar, cornstarch, orange peel, cinnamon and allspice. Let stand 20 to 30 minutes to allow the juices to exude.

Place 1 sheet puff pastry on work surface lightly dusted with flour. (Keep other sheet covered in refrigerator.) Use rolling pin to roll pastry sheet into 12x9-inch rectangle. Use pizza cutter to cut dough into 6 squares (don’t worry if squares are uneven).

Stir blueberry mixture well; spoon about 2 rounded tablespoons filling onto center of each pastry square, leaving about 1 inch around edges. (Don’t add more filling; it will ooze out during baking and burn onto cookie sheet.) Place 2 pieces butter on each mound of filling.

In small bowl, mix egg yolks and milk with fork. Use pastry brush or your fingertip to paint edges of each square with egg mixture. Fold each square over, corner to corner, to form a triangle. Use your fingertip to lightly press edges shut. Use fork to crimp edges. Move turnovers to a cookie sheet.

Paint tops of turnovers with additional egg mixture and sprinkle each with 1 teaspoon granulated sugar. Cut one or two 1-inch steam vents on top of each turnover using tip of sharp knife. While the first 6 turnovers bake, repeat with remaining pastry sheet and filling.

Bake turnovers 15 minutes or until flaky and golden. (Check after 10 minutes because they brown quickly. If they look like they may burn, cover with foil and continue baking.) Remove from oven and cool 5 minutes. Remove turnovers from parchment and place on wire rack. Serve warm or at room temperature.