Blueberry Pastry Recipe Quick & Easy
Preheat the oven to 400ºF and line two baking sheets with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Add the sugar, lemon juice, lemon zest and vanilla to the bowl and beat until combined. Set aside.
Blueberry Pastry Recipe Quick & Easy
Place fresh or frozen berries in a saucepan. Whisk the cornstarch or ClearJel with the sugar, and pour over the berries. Add the salt and lemon juice, stirring to combine. Place the saucepan on a burner set to medium-high heat and cook, stirring, until the small amount of liquid in the bottom of the pan comes to a simmer.
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Step 2: Make the Blueberry Filling. Add the blueberries, lemon juice, and sugar to a medium saucepan over low heat. Then, mix the water and cornstarch together and add to the blueberries. Cook and stir for 3 to 4 minutes until the sauce thickens. Set aside to cool.
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Preheat the oven to 180°C / 350°F and line a sheet pan with parchment / baking paper. Combine the blueberries with the sugar, lemon juice, lemon zest and cornstarch. Mix well then set aside. On a lightly floured surface, roll the puff pastry out just a little then trim into a rough circle, approximately 25cm/9 inches in diameter.
Blueberry Vanilla Tart
Preheat oven to 400 degrees. Line two baking sheet with parchment paper, set aside. To make filling: In a small saucepan, stir together blueberries, granulated sugar, lemon juice and cornstarch. Bring to boil over medium heat, stirring constantly, continue cooking 1 to 2 minutes until the blueberry sauce thickens.
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Brush egg wash around each pastry. Place pie filling into the center of pie dough. Roll out the 3rd dough and cut into ½ inch strips. Place thin strips of dough over pie filling and press edges down, using the tines of a fork, to secure. Trim off excess dough. Brush all pastries with the remaining egg wash.
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Slice the dough into 8 equal squares. Top each square with a spoonful of the cream cheese mixture. Pile the blueberries on top of the cream cheese. Fold the corners of the dough into the middle and place each pastry on a baking sheet. Place in the oven and bake for 12-14 minutes or until golden brown.
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Lay the puff pastry sheet onto a clean work surface. Brush the beaten egg over the pastry**. Cut the sheet into 16 equal-sized squares. Arrange the puff pastry squares over the blueberry filling in a circular, overlapping pattern, starting and the largest part of the skillet and working your way toward the center.
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Melt the butter. Beat the egg and mix the beaten egg with the melted butter to create an egg wash. Use a pastry brush to brush the top and sides of the dough with some beaten egg and butter mixture. Sprinkle the moist area with sugar. 4. Bake for 20 minutes, or until bubbly and golden brown.
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Spread 1/2 of the cream cheese filling down the center of the strip. Using a sharp knife, pastry wheel, or pizza cutter, cut 10 slanting strips along both sides. Fold strips over dough, alternating each side to resemble a twist or a braid. Fold the bottom end up to seal the filling inside. Repeat with 2nd half of dough and remaining cream.
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For The Blueberry Filling. In a small saucepan over low heat, add blueberries, sugar, 3 tablespoons water, lemon juice together. Stir and cook for until blueberries have burst, approximately 3-4 minutes. In a small mixing bowl, mix remaining water and corn starch until combined then add to blueberry mixture.
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Baking Instructions. Preheat the oven to 400°F. Take the baking tray out of the refrigerator and brush the edges of the hearts with an egg wash. Bake for 12 minutes or until golden brown. Let cool for 5 minutes. Step 6: Drizzle the puff pastry hearts with the blueberry sauce. Sprinkle with powdered sugar if desired.
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Step 2: Make the Blueberry Filling. Add the blueberries, sugar, brown sugar, lemon zest, lemon juice, and cornstarch to a medium saucepan. Cook over medium heat, stirring frequently, until the berries burst and start to thicken. Let the filling cool.
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Trim the excess dough at the edges with a rolling pin, or your thumb. Place the pastry shell on a baking sheet and chill the for a minimum of 30 minutes. Preheat the oven at 375°F / 190°C / Gas Mark 5. Line the chilled shell with parchment paper and fill it with baking beans or pie weights.
Blueberry Breakfast Pastry
Lay out half of the blueberries on top of the filling (about 1 cup of blueberries per pastry). Cut two slits on the bottom, and two slits on the top of the pastry following the vertical lines that cut through the center, from where the filling ends. Check the pictures. Fold the top over the filling.
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In a medium bowl beat cream cheese with an electric mixer on medium speed until smooth. Add sugar, lemon juice, and vanilla. Beat until well mixed; set aside. In a small bowl stir together blueberries and blueberry preserves; set aside. On a lightly floured surface, roll each sheet of the thawed puff pastry into a 10-inch square.