Blueberry Puff Pastry is a delightful and sweet treat that adds a new twist to your dessert recipes. This juicy recipe transforms traditional puff pastry into a delicous dessert, topped with juicy blueberries to create a deliciously yummy treat for any time of day.
To create this sweet dish, simply bake puff pastry until it’s flaky and golden, then top it with a good amount of creamy custard and a handful of fresh blueberries for a delicious combination. The result is a flavorful and beautiful dessert that’s sure to be loved by everyone.
Perfect for brunch, a quick snack, or a cozy evening in, Blueberry Puff Pastry is easy to make and offers a unique flavor. Each bite has a blend of flaky, creamy, and sweet goodness that lifts your dessert experience. Taste the deliciousness of Blueberry Puff Pastry and bring a new touch of flavor to your recipe book.
Blueberry Puff Pastries
Equipment
- Saucepan
- Mixing bowl
- Parchment paper
- Baking sheet
- Microwave Safe Bowl
Ingredients
- 1 egg beaten, for wash
- 1 cup fresh blueberries
- 1 sheet puff pastry defrosted
- 1 tbsp sugar
- 1½ tbsp honey
- ¼ tsp zest lemon
- 1 tbsp cornstarch
- 1 tbsp water
Glaze
- 1 cup powdered sugar
- 1 tbsp milk microwave 30 seconds
Instructions
Blueberry Filling
- Combine blueberries, honey, and sugar in a small saucepan.
- Cook on medium heat for 8-10 minutes until blueberries burst and bubble.
- In a small bowl, mix water and cornstarch to form a slurry.
- Once the blueberries are cooked down, add the slurry and cook on low heat for an additional 8-10 minutes until the mixture thickens and becomes jam-like.
- Remove from heat and stir in the lemon zest.
- Allow the filling to cool for 10-15 minutes, or place it in the fridge to cool faster.
Puff Pastry
- Defrost puff pastry on the counter while making the filling and preheating the oven.
- Preheat oven to 400°F.
- Line a baking sheet with parchment paper.
- On a lightly floured surface, unfold the defrosted puff pastry and gently smooth out creases with a rolling pin.
- Cut puff pastry into four equal squares.
- Trim if needed for even squares.
- Beat an egg in a small bowl for an egg wash.
Assemble Turnovers
- Place a tablespoon of cooled blueberry filling in the center of each square.
- Brush the edges with egg wash, fold into triangles, and seal edges with a fork.
- If the pastry gets too warm, freeze turnovers for 5-10 minute
Bake
- Brush the turnovers with egg wash.
- Make a small slit on top for steam to escape.
- Transfer to the prepared baking sheet.
- Bake for 20-25 minutes until golden and flaky.
Glaze
- Let turnovers cool for 15-20 minutes before glazing.
- Microwave 1 tablespoon of milk for 30 seconds.
- Mix in 3/4 cup powdered sugar until thick and drizzly.
- Drizzle over cooled turnovers and let set for 20-30 minutes.
- Serve with extra blueberry filling on the side.
Notes
- Prepare the blueberry filling up to 5 days in advance. Once cooled, store it in an airtight container in the refrigerator.
- Assemble the turnovers and freeze them for up to one month. When ready to bake, thaw until cold to the touch and bake as directed.
- This recipe works well with blueberries or a mix of fresh berries. If using raspberries, strain some of the juice and add an extra teaspoon of cornstarch to help set the filling.
- Frozen berries can be used, but fresh, in-season berries provide the best results.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 536 kcal |
| Carbohydrates | 74 g |
| Protein | 6 g |
| Vitamin A | 86 IU |
| Vitamin C | 4 mg |
| Iron | 2 mg |
| Sugar | 43 g |
| Calcium | 20 mg |
How Does Puff Pastry Differ From Regular Pastry?
Puff pastry is known for being flaky, light, and buttery, making it ideal for pies and pastries. In contrast, shortcrust pastry, a type of regular pastry, has a more crumbly, biscuit-like texture, suitable for tart or quiche cases.
What Are The Main Types Of Puff Pastry?
The four common types of puff pastry are ‘half,’ ‘three-quarter,’ ‘full,’ and ‘inverted puff.’ Each type varies in the ratio of fat to flour and the method of preparation, which affects the final texture and rise of the pastry.
What Is The Difference Between Pie Dough And Puff Pastry?
Unlike puff pastry or phyllo dough, pie dough lacks layers. Pie dough is buttery, tender, and slightly flaky, but it doesn’t puff up like puff pastry or have the numerous ultra-thin layers that phyllo dough has.
