| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 30 min |
| Yield: | 12 servings |
Ingredients
- 3 cups blueberries
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 2 teaspoons lemon zest plus juice of 1/2 lemon
- 1 teaspoon vanilla extract
- 3 sheets frozen puff pastry (from two 17.3-ounce packages, such as Pepperidge Farm), thawed
- 1 large egg beaten with 2 tablespoons water
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- For the filling: Combine the blueberries and granulated sugar in a medium saucepan over medium heat. Bring to a boil, reduce the heat and cook, stirring, until the sugar is melted and the berries have started to burst, a few minutes. Stir together the cornstarch and lemon juice in a small bowl until combined, then add to the blueberry mixture. Add the lemon zest and vanilla and continue to cook until glossy and thickened, 2 to 3 minutes. Remove from the heat and let cool completely. Cover and refrigerate until ready to use.
- For the pastry: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment.
- To make the pies, unfold the thawed pastry and roll out to 10-inch squares if necessary. Cut each square in quarters, making four 5-inch squares from each. Spoon 1 1/2 tablespoons of cooled filling onto one corner of each square. Brush around the squares with the egg wash. Fold the pasty over the filling on each to make a triangle, pressing lightly to remove any air pockets. Crimp the edges shut with a fork. Put the pies on the prepared baking sheets. Brush the tops of the pies with the egg wash. Bake until golden brown, about 20 minutes. Transfer to a cooling rack set over a baking sheet.
- For the glaze: Mix the powdered sugar, vanilla and 1/3 cup cold water in a bowl until smooth. Drizzle the glaze over the pies and let set until dry.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 181 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 1 g |
| Sugar | 32 g |
| Protein | 1 g |
| Cholesterol | 16 mg |
| Sodium | 23 mg |
Reviews
real good. can you make them with any fruit? i was thinking apples. would galas be the best?
Delish! Sweet enough. Adaptable to any taste buds. This is the 2nd time I’ve made them & Will make again. The only change I made was to make the cuts of puff pastry half the size. Still worked beautifully & used leftover filling as spread on the little pies. Winner !
Very easy and yummy. Huge hit with the adults and kiddos. I added raspberries and a few strawberries as well! I would like to know the best way to store them afterwards though on the rare occasion there are some left.
So simple to make. Everyone in the house raves about them. I dust them with powdered sugar sometimes so they don’t have to wait as long to cool. Trust me, they don’t last long around here.
Can you freeze these at the step when assembled (before baking) and bake at future date?
Super easy and super yummy! The hardest part for me was finding the puff pastry at the store! I did add a little extra lemon and a bit of water to my slurry. Otherwise it was one chunk of barely wet corn starch. But followed the rest to a t. Will absolutely be making these again.
Delicious easy I didn’t put the glaze on. Will make again
The most delicious easy to make treat that everyone will enjoy! You can’t stop eating them.
I love this recipe we don’t like really sweet desserts so I cut the amount of sugar and sparingly used the glaze. YUMMY…I wonder if you can’t eat them all same day, what is the best way to store them?
Excellent! I did not add vanilla extract to the blueberry mixture and I added more lemon zest. Also, instead of the glaze, I sprinkled the pastries with large sugar crystals before baking. My family prefers them without the glaze. Will definitely be making these regularly since we have 32 blueberry bushes and harvest several gallons of blueberries every year.