Up your toaster pastry game with this homemade version: Store-bought puff pastry filled with bright, lemony, honey-sweetened blueberry compote and drizzled with a yogurt glaze.
Make the pastries:
Make the pastries: In a small saucepan over medium heat, combine the blueberries, honey, and lemon juice. Use the back of a wooden spoon to crush the blueberries and then bring the mixture to a boil. Cook, stirring occasionally, until thickened, 15 to 20 minutes. Remove from the heat and let cool completely.
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Cut the puff pastry sheet into six equal squares. On three of the squares, brush beaten egg on the outside edges of the square and spoon blueberry filling throughout the middle. Top each square with the remaining pieces of pastry. Press the edges together and then seal with a fork. Transfer to the baking sheet and brush the tops with beaten egg. Bake for 15 to 20 minutes, until the pastry browns and puffs up.
Make the frosting and topping:
Whisk the yogurt, honey, lemon juice, and vanilla together in a small bowl. Drizzle over the pastries and top with the freeze-dried blueberries and fresh mint. Serve.
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Reviews (4)Back to Top
I swapped the blueberry for strawberries and sans mint - these were delicious!!!! I loved pop tarts growing up but I rather not have all the chemicals and crap. Sprinkled a lil raw stevia on top for the sweet tooth, my ten year old son housed them.
Woodstock l, CT
I absolutely loved this recipe, not sure what the person from California was talking about ! We even used it for a dish at my sister baby shower ! Everyone loved it, and it was easy to make and travel with .
I loved this easy and delicious treat! We’ve eaten them for breakfast and for dessert! We’ve tried with other berries as well. So versatile!
New York, NY
The dessert was disappointing and completely forgettable. I even made my own puff pastry dough to elevate the recipe, but the results weren’t what I was hoping for.
St Helena, California