Cooking with Marlene Koch

Blueberry Triangles

Makes servings.


Blueberry Triangles


1. Rinse blueberries; drain slightly and place in medium saucepan. Sprinkle berries with 3½ teaspoons Equal® for Recipes or 12 packets Equal® sweetener or ½ cup Equal® Spoonful™ and cornstarch; toss to coat.
2. Cook over medium heat, stirring constantly, until berries begin to release juice and form small amount of thickened sauce. (Add water, 1 teaspoon at a time, if bottom of saucepan becomes dry.) Cool; refrigerate until chilled.
3. Roll pastry on floured surface to ⅛-inch thickness; cut into 8 (5-inch) squares, rerolling scraps as necessary. Place scant 2 tablespoons blueberry mixture on each pastry square. Fold squares in half to form triangles and press edges together to seal. Flute-edges of pastry or crimp with tines of fork; pierce tops of pastries 3 or 4 times with tip of knife.
4. Brush tops of pastries lightly with milk and sprinkle with ½ teaspoon Equal® for Recipes or 1½ packets Equal® sweetener or 1 tablespoon Equal® Spoonful™. Bake on foil-or parchment-lined cookie sheet in preheated 400°F (205°C) oven until pastries are browned, about 25 minutes.

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