Blueberry Puff Pastry
Serves 830 mins prep20 mins cook
Delicious blueberry puff pastry made with cold butter, all-purpose flour, and a sweet blueberry filling. This recipe guides you through making the flaky dough and adding a flavorful blueberry mixture with lemon juice and cinnamon, topped with an egg wash and sprinkled with sugar before baking.
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What you need
Instructions
1: Add flour, salt, and 3/4 cup cold butter (cut into cubes) to a food processor. 2: Pulse until butter is absorbed (about 10 to 12 one second pulses). 3: Add the remaining cold butter (cubed) and pulse two or three times to combine. 4: Add the cold water until just moistened and pulse four or five times until the dough forms a ball. 5: Place dough on a lightly floured surface and gently knead about 10 times. 6: Roll into a rectangle about 12 x 18 inches big. 7: Fold the dough in half, then in half again, and then fold once more. 8: Wrap dough in plastic and refrigerate for 1 - 2 hours. 9: Make the blueberry mixture by combining all the ingredients in a bowl and mix. 10: Take the dough out and cut into squares on a lightly floured surface. 11: Match the squares for an even number of top and bottom pieces. 12: Brush the side of one square with the egg wash and add the blueberry mixture. 13: Cover with another square that does not have egg wash and press the edges together. 14: Use a fork to press down along each side and cut two slits in the center of the pastry. 15: Repeat with the remaining ingredients and add egg wash on top of each pastry, sprinkling with sugar. 16: Bake in the oven for 20 minutes at 425°F and serve with your favorite coffee.View original recipe