Blueberry Pastries With Lemon Yogurt Frosting

harpercollins blueberry dessert spring summer mediterranean greek honey dairy tree nut free soy free vegetarian breakfast brunch

Chloe, Olivia, and Nicholas Tsakiris

Makes 3

Source

Ingredients

2 cups (290 g) fresh blueberries

½ cup (120 ml) honey

2 tablespoons fresh lemon juice

1 (17.25-ounce/490-g) package frozen puff pastry, thawed

1 large egg, beaten

½ cup (120 ml) whole milk Greek yogurt

2 tablespoons honey

1 to 2 tablespoons fresh lemon juice

1 teaspoon vanilla extract

1 to 2 teaspoons crushed freeze-dried blueberries

1 teaspoon chopped fresh mint

Method

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.

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.