Here is a super simple recipe for an easy dessert. I haven’t ventured into the world of making my own puff pastry, so store-bought works for me. I like to keep a box on hand for making mille-feuille. This recipe came about from our fridge/freezer breaking down, and we were frantically trying to eat everything we had between the fridge and freezer. Necessity is the mother of invention, and I’m super happy with this concoction. I will be definitely making this again. It’s beyond easy, and you can incorporate any fruit. Just make sure the fruit mixture is cooked down and on the drier side, so it doesn’t make the puff pastry too wet.
- big saucepan
- large baking sheet
- 2 sheets puff pastry store bought is fine
- 4 cups blueberries
- 2 tbsp butter
- ½ cup granulated sugar
- 1 tbsp icing sugar for garnish
- Follow the instructions to defrost 2 sheets of puff pastry.
- Preheat oven to 425°F.
- Cook blueberries with sugar and butter until reduced. It can take about 10-15 minutes, and the goal is to reduce the amount of liquid in the mixture, so the overall results aren't messy and wet.
- Unroll the puff pastry onto a baking sheet, and gently spoon the blueberry mixture onto the sheet. Leave about a 1/2 inch border around the edges.
- Gently lay the second sheet of puff pastry on top. Work from the centre and gently press down the pastry. Press down around the edges to seal in the blueberry mixture. Use a fork or knife and pierce the top layer of puff pastry so it doesn't blow up too much during baking.
- Put the whole thing into the oven and bake until golden brown, about 25-30 minutes.
- Serve with a dusting of icing sugar. Or vanilla ice cream. Or my mascarpone custard. Really, anything goes here!