I've been buying fresh blueberries every single week for the past two months. I can't get enough! I really think they're my favorite fruit. I'm probably going to buy a couple of pints and freeze them so I can have blueberries all year long. Or at least for a couple of months.
They're irresistible! I was taking pictures of these pastries today and had a hard time not eating the plateful.
This is the second time I've made these. I had the idea in my head, but wasn't sure how to go about it. I attempted to make them the other night, but they turned out sloppy looking, because I overfilled the pastries and blueberries went everywhere. I also made them too big; I forgot how much puff pastry puffs up! Ha. So I attempted the recipe again last night and they turned out perfectly! I was so proud and happy.
The recipe is very simple. I made a blueberry filling out of fresh blueberries, sugar and cornstarch, and placed spoonfuls of the mixture on top of puff pastry squares. Then I sliced more puff pastry squares and placed them on top to make a pocket. After a little egg wash glaze, the pastries get baked for a quick 12 minutes.
I glazed them with a "cheesecake" glaze made out of cream cheese, lemon zest, lemon juice and vanilla.
Yum. I love that blueberry-lemon combination. These breakfast pastries are absolutely delicious... they taste kind of like Toaster Strudels. Anyone else love those as a kid... or still do? Ironically enough, blueberry was always my favorite flavor. I called them "Toaster Doodles" though.
1 pint fresh blueberries
4 teaspoons cornstarch
1/3 cup granulated sugar
2 sheets puff pastry, thawed
1 egg whisked with 2 teaspoons water
4 ounces cream cheese, softened
1 1/4 cups confectioners' sugar
1 teaspoon finely grated lemon zest + 1 tablespoon lemon juice
1/2 teaspoon clear vanilla extract
Heat oven to 450 degrees F. Coat 2 large cookie sheets with cooking spray.
In a medium saucepan, over medium heat, stir together blueberries, cornstarch and granulated sugar until well combined; bring to a boil, stirring frequently. Continue to cook, stirring constantly, until blueberries are cooked down and thickened. Process blueberries in a food processor until smooth.
Unfold one pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14 x 12-inch rectangle. Cut into 16 squares. Place squares onto cookie sheets; brush with the egg. Place 2 teaspoons of blueberry mixture into the center of each dough square.
Unfold additional pastry sheet on floured surface. Roll the pastry sheet into a 14 x 12-inch rectangle. Cut into 16 squares. Place the squares on top of blueberry-topped squares. Crimp and seal edges with a fork. Brush tops of pastry squares with remaining egg. Bake 10-12 minutes or until golden brown. Transfer pastries to wire racks to cool.
To make the glaze, in a medium bowl, whisk together cream cheese, confectioners' sugar, lemon zest, lemon juice and vanilla until well combined. Spoon glaze over the tops of pastries.
Makes 16 pastries