There are many reasons to be thankful summertime is here, but we think blueberries leads the list. Although you can buy them at any time of the year, fresh blueberries are the best and they can be made in so many delicious ways. For some people, there is nothing better than a blueberry cobbler or perhaps a blueberry pie. Once you try these blueberry pastries, however, you may just rethink how you are eating this delicious fruit.
When making any type of dessert, I try to keep 2 simple rules in mind. The first rule is that it has to be over-the-top delicious. When people try it, I want them to beg me for the recipe! Additionally, I want to make sure that the dessert is easy to make, because I don’t want to spend my entire day slaving over a hot stove.
As it turns out, this blueberry pastry recipe fits both of those criteria perfectly. If you have been waiting for the perfect dessert, this is it and it is just waiting for you to try it. Once you do, it will be your go-to dessert from this point forward.
INGREDIENTS:
– 2 Sheets of Ready Rolled Frozen Puff Pastry (thawed)
– 200g of Blueberries (Fresh or Frozen)
– 3 Teaspoons of Corn Flour (aka Corn Starch)
– 3/4 Cup of Caster Sugar (Super Fine White Sugar)
– 1/2 Cup of Water
– 200g of Ricotta Cheese
– 2 Tablespoons of Icing Sugar (aka Powdered Sugar)
– Milk (for brushing)
– Extra Powdered Sugar (for dusting)
DIRECTIONS:
1. Add blueberries, cornstarch, sugar and water in a pot. Stir this on a low heat.
2. Once the blueberries have popped and the mixture has thickened, put it off the heat to cool.
3. Add ricotta and powdered sugar. Combine.
4. Cut your puff pastry into 8 squares. On each square place a dollop of the cheese mixture and the blueberry mixture. Fold them in.
5. Brush each pastry with milk. Bake for 10 minutes at 400 degrees Fahrenheit. Let cool for 10-15 before enjoying!