Blueberry Basil Pastry
 
Prep time
Cook time
Total time
 
Recipe by:
Serves: 4
Ingredients
  • 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
Instructions
  1. In the container of a blender, add the basil, lemon juice, and water. Blend on high until completely pulverized.
  2. 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.
  3. Preheat your oven to 400ºF.
  4. 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.
  5. Meanwhile, in a small mixing bowl, whisk the powdered sugar and lemon juice until it combines into a glaze.
  6. Remove the pastries from the oven and brush with the glaze. Serve immediately with a hot cup of Louisiana café au lait.
Notes
Any leftover jam can be refrigerated for up to a month. If you want larger pastries, just cut your squares larger and buy more puff pastry sheets. If blueberries are hard to find, use strawberries or raspberries, or even an apple filling. These pastries bake quickly so keep a watchful eye out to prevent burning.
Recipe by Acadiana Table at https://acadianatable.com/2018/04/16/blueberry-basil-pastry/