These are the kind of cookies you make when you want something crisp, light, and not overly sweet. Flaky pastry, warm berries, and just enough sugar to let the fruit stay sharp.
Difficulty
Easy
Prep Time
10 minutes
Cook Time
18 minutes
Total Time
28 minutes
Servings
8–10 small pastries
Ingredients
Instructions
- Heat the oven to 200°C / 400°F and line a baking tray with parchment.
- Mix the blueberries with sugar, lemon juice, and cornstarch until lightly coated.
- Unroll the puff pastry and cut it into small rectangles or squares.
- Place them on the tray, leaving space between pieces.
- Spoon a small amount of blueberries into the center of each pastry.
- Brush the exposed pastry edges lightly with beaten egg.
- Bake until puffed and deeply golden, about 18 minutes.
- Cool slightly, then dust with powdered sugar before serving.
Tips
If the blueberries release a lot of juice, don’t overfill the pastries — less filling keeps them crisp.
Frozen berries work well, but use them straight from the freezer.
Try this next: Pear & Blue Cheese Flat Tart, Fried Bananas in Light Batter, Cheese Pancakes with Warm Raspberry Sauce
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