Breakfasts · Sweet Treats

Blueberry Puff Pastries


I always have frozen berries for smoothies and a few packages of Puff Pastry on hand in my freezer because you just never know when you might need pastries!

Here is a simple recipe for fruit pastries using blueberries, but almost any other frozen fruit filling should work great.

Fruit filling variations (Substitute the following for the blueberries):

  • Peaches mixed with 1/4 teaspoon cinnamon
  • Cherries with 1/4 teaspoon vanilla extract
  • Strawberries
  • Thinly sliced apples with 1/4 teaspoon cinnamon



  • 2 sheets of frozen puff pastry, thawed according to directions
  • 2 cups of frozen blueberries
  • 1 tablespoon of corn starch
  • 1 tablespoon of agave syrup
  • 1/2 teaspoon lemon zest
  • water


  1. Preheat oven to 400 degrees.
  2. Slightly roll out the thawed pastry into a 12×12 square on a floured surface.
  3. Combine the blueberries, corn starch, agave syrup and lemon zest in a bowl.
  4. Using a pizza cutter, cut the pastry sheets into 4 squares each (8 squares total) and transfer the pastries to a greased baking sheet.
  5. Place 1/4 cup of the blueberry mixture into the center of each pastry square.
  6. Use water to moisten two adjacent sides of each square and fold the pastry over the berries to make a triangle.
  7. Press the cut sides together with the tines of a fork.
  8. Cut two small slits in the top of each pastry to allow the filling to vent.
  9. Bake for 20 – 25 min. until puffed, golden brown and the filling is bubbly.
  10. Let cool.

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