Friday, September 9, 2011

Blueberry "Fold Over"

Blueberries are a tough little nugget for me. I really don't ever know what to do with them when I buy them. Sometimes, I toss them into some oatmeal or I might even make muffins. That's about all I could come up with. When it comes time to change things up I am at a complete and total loss.

I love that puff pastry is a blank canvas (a fattening one, but delicious). I asked myself if blueberries and puff pastry were a good combination... Why wouldn't they be, right? At first, I wanted to just throw the berries on the pastry and see what would happen. I was too afraid of a plain and boring outcome that I decided to go another route. I cooked the blueberries with sugar, lemon juice, and zest. The blueberry sauce was so tart and delicious. I just wanted to eat it straight out of the pan, or maybe on some vanilla icecream. I had to restrain myself from repeated "test tasting" in order to leave some for the pastry.

As soon as it was out of the oven I wanted to dig in, but didn't want to risk damaging my tastebuds and not be able to enjoy it once it had thoroughly cooled. Sometimes I think it takes a lot of discipline to be a baker or else you learn the hard way. I won't lie that I have taken a bite out of things directly out of the oven just because I couldnt restrain myself- big mistake. Now, I know that I have to wait.. so that's what I did. Once it was cooled there really was no holding me back. I did share though and those who got a piece of it really enjoyed it.

Blueberry "Fold Over"
- 1 pint Blueberries
- 1/2 cup sugar
- juice and zest of 1 lemon
- 1 puff pastry sheet, thawed
- 1 egg, lightly beaten
- 1 tbsp water

In a small sauce pan add the blueberries, sugar, zest and juice. Stir to combine the ingredients and place over a medium heat. The berries will begin to burst and release beautiful blue/purple juices. Once the sauce comes to a low boil stir occasionally. Let the sauce simmer for 7-10 minutes, until it is thickened and coats the back of a spoon. Once it has reached this consistency allow it to cool at room temperature, roughly 30 minutes.

Preheat oven to 425 degrees F.

On a lightly floured surface roll out the puff pastry sheet. Pour the cooled blueberry sauce down the middle of the rolled out sheet leaving 3-4 inch margins on two sides that will be used as flaps. Spread the sauce out to make a thin even layer. Fold over the flaps, they shouldn't meet this way you will be able to see the blueberry sauce on top. With a fork, lightly poke the pastry flaps. Move the pastry to a parchment paper lined baking sheet.

Lightly whisk the egg and water to create an egg wash. Using a pastry brush, lightly spread egg wash over the pastry. Bake in the oven for 18-22 minutes, until the puff pastry is golden brown. Allow to reach room temperature before serving.


  1. Blueberries are tough for me too! But your dish makes you look like a blueberry baking pro :)

  2. Love the unique twist and fold of this pastry. Gives you more than a delicious hint of what's inside. Will have to try it myself. :)


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