Fresh blueberries rock my world. And when jammin’ with sweet basil and stuffed inside a crispy pastry, I just can’t get enough. I can assure you this Blueberry Basil Pastry will rock your world, too.
You might call these turnovers, tarts, or even a hot pocket, but by any name, they are the perfect breakfast wake-up call. Bursting with fresh fruit flavor and baked up crispy and crumbly, the store-bought puff pastry works magic in this recipe.
While it appears difficult and will most certainly impress your family, I like the ease of this dish and the satisfaction you get from baking it yourself. And an added bonus: You are sure to have leftover jam for topping a basket full of biscuits.
So with this unique fruit and herb combination, it’s time to turn over a new leaf with my easy recipe for Blueberry Basil Pastry.
- ½ cup chopped fresh basil, stems removed
- Juice from half a lemon, seeds removed
- ½ cup water
- 4 cups fresh blueberries, stems removed
- 1½ cups sugar
- 1 package powdered pectin
- 1 (17-ounce) package frozen Pepperidge Farm Puff Pastry sheets (2 sheets), thawed, but still cold
- 1 beaten egg
- ½ cup powdered sugar
- 2 tablespoons lemon juice
- In the container of a blender, add the basil, lemon juice, and water. Blend on high until completely pulverized.
- In a pot over medium-high heat, add the blueberries and the basil mixture along with the sugar. Bring to a boil and add the pectin. Stir for 1 minute while boiling, then lower the heat to a simmer. While on the stove, break up about half of the blueberries with a potato masher or immersion blender. Once it begins to thicken (about 1 minute), turn off the heat and let cool. Using a spoon, skim off any foam from the top. Refrigerate until ready to use.
- Preheat your oven to 400ºF.
- Unpackage and roll out the pastry sheets and cut into 5-inch squares. Spoon 2 tablespoons of the jam into the middle of each and fold the pastry from corner to corner in a triangle shape. Brush the edges with egg wash and pinch to seal. Brush the tops with more egg wash and place on a parchment-lined baking sheet. Reduce the oven temperature to 375ºF and bake until puffed up and golden brown, about 15 minutes.
- Meanwhile, in a small mixing bowl, whisk the powdered sugar and lemon juice until it combines into a glaze.
- Remove the pastries from the oven and brush with the glaze. Serve immediately with a hot cup of Louisiana café au lait.
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