Flaky pastry pockets bursting with a splash of tart and sweet flavors. We picked these berries ourselves which makes it seem even more handmade and organic! They’re perfect for dessert, breakfast, or a snack…yummmmmmm! Be careful, they go fast!
Read on for photos and the recipe…
Read on for photos and the recipe…
Ingredients
PASTRY:
Use the flaky pie dough from the Cherry Almond Crumble Pie, or your favorite pie dough.
FILLING:
1 cup blueberries
1/2 cup water
1/2 cup raspberries
2 tbsp cornstarch
1/4 cup + 2 tbsp sugar
Pinch of salt
PASTRY:
Use the flaky pie dough from the Cherry Almond Crumble Pie, or your favorite pie dough.
FILLING:
1 cup blueberries
1/2 cup water
1/2 cup raspberries
2 tbsp cornstarch
1/4 cup + 2 tbsp sugar
Pinch of salt
Directions
- Roll out the dough between two (floured) pieces of parchment paper until they’re 1/8″ thick. (I have to say the flaky pastry we used to the cherry pie was a pain to work with but paid off in the taste arena!)
- Using a wine glass cut out as many circles as you can. Keep it an even number.
- For the blueberry sauce: Combine water and berries and bring to a simmer. Simmer 3 – 4 minutes.
- Add cornstarch, sugar, and salt. Cook 1 – 2 minutes more or until translucent.
- Let cool before using on the pastry.
- Place 2 tsp of filling on half of the circles leaving a 1/4″ border.
- Brush the border with egg wash (1 egg + 1 tbsp water) and top with the remaining circles. Crimp the edges with a fork and slash the top with a very sharp knife. (or stab the top with a fork, but not hard enough to break through the other side of pastry)
- Place on parchment lined baking sheet and refrigerate until needed.
- Brush with egg wash and sprinkle with sugar before baking.
- Bake 25 – 30 minutes, rotating halfway through.
- Wait until they cool before eating or the gooey insides will burn you and you won’t be able to taste the rest!
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