Blueberry Puff Pastry Bake

Ingredients

Filling

▢1 cup (200 g) granulated sugar▢3 tablespoons cornstarch▢⅛ teaspoon kosher salt▢¼ cup water▢4 cups (592 g) fresh blueberries, divided

Puff Pastry

▢1 sheet frozen puff pastry, thawed according to package directions▢1 large egg, beaten

Instructions

Preheat the oven to 400°F. Set aside a 10-inch oven-safe skillet.

Filling*

In a large saucepan over low heat, add sugar, cornstarch, and salt. Slowly drizzle in water, whisking constantly until smooth.

Add half of the blueberries. Increase the heat to medium and bring the mixture to a boil. Continue cooking until thickened (about 2 minutes). Set aside to cool to room temperature.

Once cooled, fold in the remaining blueberries. Pour the mixture into the skillet.

Puff Pastry

Lay the puff pastry sheet onto a clean work surface. Brush the beaten egg over the pastry**. Cut the sheet into 16 equal-sized squares.

Arrange the puff pastry squares over the blueberry filling in a circular, overlapping pattern, starting and the largest part of the skillet and working your way toward the center. All of the blueberries should be as covered as possible. (The puff pastry will shrink up a bit and reveal the filling after baking.)

Bake for 27-30 minutes, or until the pastry has puffed up and browned and the blueberry filling is bubbly.

Let the blueberry dessert rest before serving.

Notes

*You could substitute canned blueberry pie filling in a pinch. However, after testing this dessert and comparing both fillings, the homemade filling set up the best and had the overall winning flavor.

**It is important to brush the egg over the puff pasty and THEN cut into individual squares. If the egg gets onto the sides of the squares, it may not puff up as beautifully.