• 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!

 

Directions:

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.