• 1 pkg. Pepperidge Farm Puff Pastry, thawed
  • 1 cup fresh blueberries
  • 1/2 cup sugar
  • 3 tbsps. butter, cut into 1 tbsp each then cut into 1/4.
  • Cinnamon-sugar mixture
  • 1 egg

A easy recipe to use some of my fresh picked blueberries!



Preheat oven to 400 degrees.

Sprinkle board with flour, coat each side with enough flour to keep from sticking.

Roll out each sheet of puff pastry to enlarge about 1-2 inches on all sides, turning to keep from sticking.

Take pizza cutter and cut each sheet into 6 equal squares.

Coat blueberries in the 1/2 cup sugar.

Put 1 tbsp. blueberries, a pinch or two of sugar, and pat of butter in the center of your pastry.  Sprinkle with your cinnamon and sugar mixture.

Fold over your pastry either in a triangle or rectangle.  Take a fork that has been dipped in water and crimp all open sides until the pocket is securely closed.

Put your pastry onto a baking sheet that has been lined with parchment paper.

Pierce each pastry with a sharp knife about 3-5 times.

Mix egg and small amount of milk and brush each pastry with the egg mixture.

Bake 10-15 minutes until golden brown.