I love puff pastry and I am game for any recipe that utilizes it. This one could also be switched up a bit - any kind of preserves would work.
Recipe from Gale Gand
What you need:
- 2 sheets frozen puff pastry, thawed
- 1/2 cup blueberry preserves
- 2 tbsp. cornstarch
- 2 tbsp. brown sugar
- 1/2 tsp. lemon zest
- 1 cup fresh blueberries
- 1/2 tsp. vanilla extract
- 1 egg, beaten with 2 tsp. water (egg wash)
- 2 tbsp. granulated sugar
Lightly flour your work surface and roll out thawed pastries to 12 by 12-inch squares.
In a small bowl, stir preserves, cornstarch, brown sugar, and lemon zest together. Fold in blueberries and vanilla. Chill while you cut the pastry squares.
Use a pizza cutter (much easier) and cut the squares into 4 squares, each 6 inches.
Brush edges with egg wash and add 2 heaping tbsp of blueberry filling to the center.
Fold over to form a triangle and use a fork to seal the edges.
Transfer to a cookie sheet in the fridge and continue the process until all the pastries are made.
Brush the tops with egg wash and sprinkle sugar over top.
Bake in a preheated 375-degree oven for 20 to 25 minutes or until golden brown. Eat within 1 day.
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