7-MINUTE BLUEBERRY BREAKFAST PASTRIES
With a few minutes of prep and a handful of ingredients, these pastries come together in about 30 minutes. I love them for breakfast with a coffee but serve them for dessert too with cream or ice cream. This recipe can easily be double.
Servings: 4
Calories: 544kcal
Ingredients
- 1 sheet store-bought puff pastry, thawed according to package directions
- a little powdered sugar or flour for dusting
- 4 oz cream cheese, softened
- 3 tablespoons granulated sugar
- 2 cups fresh blueberries*
- 2 tablespoons cornstarch cornflour
- 2 tablespoons lemon juice
- 1 large egg, lightly beaten
- 4 teaspoons coarse sugar such as demerara
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place pastry on a lightly flour board or counter and roll until a 12-inch (30cm) square. Cut pastry into 4 equal squares and place these onto the baking sheet.
- Spread cream cheese on the pastry leaving a 1-inch (2.5cm) border around edges. Sprinkle the cheese with 1 tablespoon of granulated sugar.
- Combine blueberries, cornstarch, lemon juice and the remaining sugar in a small mixing bowl. Dived between each pastry leaving a 1-inch (2.5cm) border around edges.
- Brush the pastry with a little egg. Cut diagonal slits in each corner of the pastries so the pastry can fold up easily. Fold the pastry up covering a part of the berries. Brush the pastry with egg. Sprinkle with the coarse sugar. Bake for 25 minutes or until the sides are puffed and golden.
Notes
*Frozen berries can be used but they will produce more juice than the fresh berries so increase the cornstarch by a teaspoon or so. I prefer to use fresh berries as they hold their shape and bleed is minimal.
Nutrition
Calories: 544kcal | Carbohydrates: 57g | Protein: 7g | Fat: 33g | Saturated Fat: 11g | Cholesterol: 31mg | Sodium: 245mg | Potassium: 133mg | Fiber: 3g | Sugar: 22g | Vitamin A: 421IU | Vitamin C: 10mg | Calcium: 38mg | Iron: 2mg