Ingredients
Scale
- 2 sheets of puff pastry, thawed
- 1 cup fresh blueberries
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon lemon zest
- 1 egg, beaten (for egg wash)
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
If you’re out of blueberries, raspberries or blackberries make a great substitute. For a dairy-free option, coconut cream can replace heavy cream.
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a small saucepan, combine the blueberries, granulated sugar, cornstarch, and lemon zest. Cook over medium heat until the mixture thickens and resembles a compote, about 5-7 minutes. Set aside to cool.
- Roll out the puff pastry sheets and cut each into four squares. Lightly score a smaller square inside each piece, being careful not to cut all the way through. This ensures a neat, puffy border.
- Spoon a generous tablespoon of the blueberry mixture into the center square of each pastry. Brush the edges with the beaten egg for a golden finish.
- Bake in the preheated oven for 15-18 minutes, or until the pastries are golden brown and puffed.
- While the pastries bake, prepare the vanilla cream. In a chilled bowl, beat the heavy cream with the powdered sugar and vanilla extract until soft peaks form.
- Once the pastries have cooled slightly, pipe or spoon the vanilla cream onto each one. I always recall Mama Lou’s gentle, precise hands as I do this, aiming for perfection with each swirl.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International