Blueberry Lemon Mini Puff Pastries. Easy to make using frozen puff pastry, these mini desserts are sure to be the hit of any party.
Such pretty little pastries and so easy to make. A terrific hand-held little dessert that’s ideal for parties or even picnics. I sometimes make these as a take along contribution to parties and they are always very popular.
People always seem impressed by them even though they are so easy to make. They disappear very quickly off of any buffet table.
I’m a big fan of good quality, all butter frozen puff pastry and use it all the time. It is just so convenient to buy it in pre rolled sheets from the supermarket freezer.
The real French pastry technique for making proper puff pastry is time consuming and requires lots of rolling and chilling the dough. I most often think that it isn’t worth the effort when as equally good product s readily available.
You’ll find quite a number of recipes here that use it, including this very popular recipe based upon my childhood love of Vachon Flakies. You can ind my own recipe version of Homemade Flakies here.
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If you can’t get enough of Flakies, check out this version:
- 1 package frozen puff pastry 2 sheets
- 1 egg + 1 tbsp cold water beaten together egg wash
- Blueberry Jam
- Lemon Buttercream Frosting recipe below
- 2 cups icing sugar
- ½ cup butter
- ½ tsp vanilla extract
- Juice of one lemon
- Zest of ½ lemon finely minced
Lay the first sheet of pastry flat and brush with the egg wash. Place the second sheet of pastry directly on top of the first and cut the pastry into 16 equal squares or rectangles depending on the particular size of the pastry sheets.
Place the squares onto a parchment lined baking sheet. Brush the tops of the pastries with egg wash and sprinkle the tops with a thin layer of plain table sugar.
Chill the pastries for a half hour in the fridge before baking.
Bake in a 375 F degree oven for about 20 minutes until medium golden brown. Cool the pastries on a wire rack. When cool, split each of the pastries in half horizontally and fill with a layer each of blueberry jam and lemon buttercream frosting.
In the bowl of an electric mixer combine the icing sugar and butter until the mixture resembles a coarse meal.
Add the lemon juice and lemon zest. Beat together well until smooth, light and fluffy. Depending on the size of the lemon you use, you may not have to use all the juice or you may be a little short; just add a little milk to bring it to the proper consistency. If it is a little too soft, just add a little more icing sugar.
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