Pie N' the Sky Blue Berry Puff // Recipe
Provided by Food Plus Words Add a burst of purple goodness to your muffins, cakes, oatmeal, ice cream, donuts, and pancakes with these tempting blueberry recipes.
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Instructions. Unfold 1 puff pastry sheet and press into the bottom of a greased pie pan. Cut off extra crust corners. Bake for 10 minutes at 375˚ then remove from oven and let cool. Keep the oven on as you'll bake again with filling, next. Press the cooled puff pastry down as needed to flat some.
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Preheat oven to 350 degrees. Place croissant pieces in a 9 inch square pan or deep dish pie plate. Sprinkle with blueberries. Beat cream cheese and sugar until well blended. Add the eggs, lemon juice, lemon zest, and vanilla in medium bowl with electric mixer until well blended.
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Recipe 41 of cooking my way through Magnolia Table Cookbook • Buttermilk Blueberry Puff. HIGHLY RECOMMEND. However, instead of 12 tablespoons of unsalted but.
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Grease a 9 x 13 x 3-inch (deep) baking dish with the 1 tablespoon butter. Spread the croissant cubes evenly in the dish. Top with the berries. In a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld electric mixer), beat the 12 tablespoons butter with the granulated sugar on medium speed until creamy.
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Preheat oven to 425 degrees. Line a baking sheet with parchment paper and set aside. In a saucepan over medium heat, add blueberries, granulated sugar, cornstarch, lemon juice, and lemon zest, stirring to combine. Bring to a simmer. Reduce heat to medium-low and cook for 8-10 minutes, or until mixture has thickened.
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Use an egg wash on the edges and fold over pastry forming a triangle. Using a fork to press seams together and seal edges each turnover. Place on parchment paper lined baking sheet. Brush a light egg wash over turnover. Bake at 400 Degrees for 18-20 minutes or until golden brown.
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Step One: Take the puff pastry out of the freezer (or if you just made it, make sure it's chilled a bit) and allow it to sit on the counter for 30 minutes. During this time, take out the cream cheese and preheat your oven. Step Two: Line a sheet pan with a Silpat or parchment paper. Lay out the puff pastry on the sheet pan.
Pie N' the Sky Blue Berry Puff // Recipe
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.
Pie N' the Sky Blue Berry Puff // Recipe
Place the cut pastry squares on to a parchment lined baking sheet. 2. Place a generous amount of the blueberry mixture in the middle of each pasty square. Fold the edges into the middle and pinch the dough together. 3. Melt the butter. Beat the egg and mix the beaten egg with the melted butter to create an egg wash.
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In a small bowl, whisk together egg and water. Brush the edges with egg wash. Poke the pastry (except the edges) with a fork 3-4 times. Spread 2-3 tablespoons of blueberry pie filling inside the scored edges. In a medium bowl, mix topping ingredients together with 2 forks or a pastry blender.
Buttermilk Blueberry Puff...a wonderful summer brunch addition
Preheat oven to 425 degrees F. Line two baking sheets with parchment paper. In a saucepan combine blueberries, sugar, cinnamon, nutmeg, lemon juice, salt, and butter. Cook over medium-low heat until berries soften (5 minutes). Stir in flour and cook until thickened (about 2 minutes).
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Prepare a baking sheet with parchment paper and preheat the oven to 400°F. Place the cream cheese, vanilla, and powdered sugar in a bowl. Mix well with a spatula or spoon and set aside. Use the star cookie cutter to cut out stars in the puff pastry dough. Score the top of each star with a sharp knife making an "x" on top.
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Combine the blueberries with 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 it into a rough circle, approximately 9 inches in diameter. Transfer to the sheet pan lined with baking paper.
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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.
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Wash the blueberries and sprinkle them evenly over the top of the croissant pieces. Take your softened butter and sugar and put them in a large mixing bowl. With a Kitchenaid or stand mixer and the paddle attachment, cream together the butter and sugar. Add eggs, one at a time and the vanilla until combined.
