Imen Dridi This delicious blueberry puff pastry recipe is quick, easy, and perfect for a sweet treat or dessert. Made with flaky, golden pastry and a juicy blueberry filling, it’s a delightful combination of crisp and fruity flavors. With simple ingredients you likely already have, it’s flexible and ready in under 30 minutes—ideal for any occasion!
Recipe Ingredients:
- 2 heaping cups fresh blueberries
- 1/3 cup sugar
- 4 Tbsp. cornstarch
- 2 tsp. lemon juice
- 1/2 tsp. cinnamon
- pinch of salt
- 1 pkg. frozen puff pastry, thawed (we prefer Trader Joe’s Puff Pastry)
- 1 Tbsp. butter
- 1 egg, beaten
- A little flour (for cutting surface)
- Additional sugar, for sprinkling
How To Make Blueberry Puff Recipe?
- Preheat the oven: Set your oven to 220°C / 425°F. Line a baking sheet with parchment paper.
- Prepare the filling: In a medium-sized bowl, combine the blueberries, cornstarch (cornflour), sugar, lemon juice, cinnamon, and salt. Stir until the blueberries are evenly coated.
- Roll and cut the pastry: Lightly flour your work surface. Roll out the chilled puff pastry sheets with a rolling pin. Cut each sheet into 4 equal squares using a sharp knife or a pizza cutter.
- Assemble the pastries: Place the pastry squares on the parchment-lined baking sheet. Spoon a generous amount of the blueberry mixture into the center of each square. Fold the edges toward the center, pinching to seal the dough securely.
- Make the egg wash: Melt the butter. Beat the egg and mix it with the melted butter. Use a pastry brush to apply this mixture to the tops and sides of the pastries. Sprinkle a little extra sugar over the brushed areas.
- Bake: Place the pastries in the preheated oven and bake for 20 minutes, or until the pastry is golden brown and the filling is bubbling.
- Serve: Enjoy the pastries warm. Add whipped cream, ice cream, or a dusting of powdered sugar for an extra treat.
Recipe Tips:
- Seal the Edges Well: Pinch the edges of the pastry tightly to avoid the filling leaking out while baking. If needed, use a little water to help seal the folds.
- Don’t Overfill: Use a generous amount of blueberry filling, but avoid overloading the pastry squares. Too much filling can cause them to burst in the oven.
- Keep Pastry Cold: Work quickly with the puff pastry to keep it chilled. Warm pastry can become sticky and lose its flakiness when baked.
- Apply Even Egg Wash: Make sure to cover the entire surface with the egg and butter wash for a golden, shiny finish. Don’t skip the edges for an even bake.
- Bake Until Golden: Keep an eye on the pastries and bake until they are fully golden brown for the best flavor and texture. Undercooked puff pastry can taste doughy.
How To Store Leftovers?
- Refrigerate: First, let the leftover Blueberry Puff Pastry Squares cool to room temperature. Then, place them in an airtight container and refrigerate for up to 3 days.
- Freeze: Allow the pastries to cool completely, then transfer them to a freezer-safe container or bag, separating layers with parchment paper. Freeze for up to 2 months. To enjoy, thaw at room temperature before serving.
Nutrition Facts
- Calories: 250 kcal
- Total Fat: 15g
- Saturated Fat: 5g
- Cholesterol: 20mg
- Sodium: 150mg
- Potassium: 50mg
- Total Carbohydrate: 25g
- Dietary Fiber: 2g
- Sugars: 10g
- Protein: 3g
Check out More Recipes:
Joanna Gaines Blueberry Puff
Description
This delicious blueberry puff pastry recipe is quick, easy, and perfect for a sweet treat or dessert. Made with flaky, golden pastry and a juicy blueberry filling, it’s a delightful combination of crisp and fruity flavors. With simple ingredients you likely already have, it’s flexible and ready in under 30 minutes—ideal for any occasion!
Ingredients
Instructions
- Preheat the oven: Set your oven to 220°C / 425°F. Line a baking sheet with parchment paper.
- Prepare the filling: In a medium-sized bowl, combine the blueberries, cornstarch (cornflour), sugar, lemon juice, cinnamon, and salt. Stir until the blueberries are evenly coated.
- Roll and cut the pastry: Lightly flour your work surface. Roll out the chilled puff pastry sheets with a rolling pin. Cut each sheet into 4 equal squares using a sharp knife or a pizza cutter.
- Assemble the pastries: Place the pastry squares on the parchment-lined baking sheet. Spoon a generous amount of the blueberry mixture into the center of each square. Fold the edges toward the center, pinching to seal the dough securely.
- Make the egg wash: Melt the butter. Beat the egg and mix it with the melted butter. Use a pastry brush to apply this mixture to the tops and sides of the pastries. Sprinkle a little extra sugar over the brushed areas.
- Bake: Place the pastries in the preheated oven and bake for 20 minutes, or until the pastry is golden brown and the filling is bubbling.
- Serve: Enjoy the pastries warm. Add whipped cream, ice cream, or a dusting of powdered sugar for an extra treat.
Notes
- Seal the Edges Well: Pinch the edges of the pastry tightly to avoid the filling leaking out while baking. If needed, use a little water to help seal the folds.
- Don’t Overfill: Use a generous amount of blueberry filling, but avoid overloading the pastry squares. Too much filling can cause them to burst in the oven.
- Keep Pastry Cold: Work quickly with the puff pastry to keep it chilled. Warm pastry can become sticky and lose its flakiness when baked.
- Apply Even Egg Wash: Make sure to cover the entire surface with the egg and butter wash for a golden, shiny finish. Don’t skip the edges for an even bake.
- Bake Until Golden: Keep an eye on the pastries and bake until they are fully golden brown for the best flavor and texture. Undercooked puff pastry can taste doughy.
Joanna Gaines Blueberry Puff
