The Farmer’s Market opened last weekend in our town. For us that means one thing: Pierogies.
Pierogies that get us out of bed every Saturday from May until October. Pierogies that we have been waiting for since the Christmas Market in December. Pierogies that we dragged our neighbor out of bed for ( she’s just as addicted as we are).
As it turns out, we weren’t the only people in town who felt that way. While the market is usually busy on a nice morning, there was a distinct crowd around one particular blue tent. And while we go for the pierogies, he does offer a variety of other treats.
Spinach and feta triangles, plachintas ( vegan ones too!), dinner strudels, cabbage rolls, borscht, as well as a few seasonal treats that you only see a couple times in the season. Another one of our favourites is an apple and blueberry triangle. It’s sweet and tart and flaky all at the same time, and if you get talking to Igor ( he’s not as busy first thing in the morning or right at 1 when the market is closing) he’ll point out where he bought all his produce. Apples from the next stall over, blueberries from that farmer down there and so on.
Since they seemed pretty straight forward, I meant to make them sometime during the winter to help tide us over until we made it to spring. I didn’t get around to it until I had some leftover phyllo and the inspiration struck. These would be great for a quick Mother’s Day breakfast treat. Or an afternoon snack with tea. Whatever.
Apple Blueberry Turnovers:
makes 10 turnovers
- 10 sheets of phyllo
- 1/4 cup butter, melted
- 2 granny smith apples ( or any tart apple), peel and thinly sliced
- 1 1/2 c blueberries, fresh or frozen and thawed. ( I used wild blueberries)
- 3 Tbsp sugar
- Icing sugar for dusting.
- Preheat the oven to
- In a bowl, toss together the apples, blueberries and the sugar. Set aside.
- Working with one sheet of phyllo at a time, cut in half horizontally along the long side, so that you end up with two long strips. Brush one half with butter, then top with the other half, lightly pressing down.
- In the top corner, pile about a quarter cup of the fruit mix. Fold over on the diagonal making an triangle, continuing to fold over until you reach the end of the strip. This page is helpful. Brush the top with some butter to seal and place on a baking sheet. Repeat this with the rest of the sheets.
- Once they are a1l folded, baked for 10-12 minutes or until the pastry is nice and golden. Some of the juices may have laked out a bit and that is ok. Let them cool for 5 or 10 minutes on the sheet, then dust with some icing sugar and dig in.