It started with a leak in the ceiling.
Then the drywall came crashing down and it was determined that we needed a new water heater. Then I spent the next several days patching the hole. Then I got spray texture all over the surrounding walls and needed to paint. Then half of the paint peeled off when I went to remove the painter’s tape. And so on.
So, yeah, that’s where I’ve been this past week. 😝
I haven’t had much time for baking, but I did make these super adorable mini blueberry pies that I just know you’ll love.
The gorgeous puff pastry “crust” is flaky, buttery, and home to copious amounts of sweet blueberry filling. So much magic happens in the oven, where the pastry puffs rises just in time to capture all of those delicious blueberry juices. If you serve them warm with a scoop of ice cream on top, you’ll swear you’ve died and gone to heaven. 🙂
Now, you don’t have to make these heart shaped, but how fricken cute are they?! To be honest, making them square (or even circular) will yield you more pies, but the process is the same no matter what shape you choose. Keep in mind you can also freeze your leftover puff pastry for another time. I like to use mine to cover my dish when I make homemade chicken pot pies (let me know if you want the recipe for that!)
The first thing you’ll need to do is thaw the puff pastry on your counter for about 10 minutes, or until you can easily unfold it. Place one sheet on a slightly floured surface and roll it out lightly. You can use your fingers to push together the creases if it looks like it’s going to fall apart on you. Then you’ll need two heart cutters, one slightly smaller than the other. Obviously, the amount of pies you make will depend on how big your cutters are. Use the bigger one to cut out as many hearts as you can muster, then use the smaller one to cut the centers out of half of them, like so:
Remove the mini center hearts from the big hearts and set them aside. Now brush the solid hearts with a bit of egg wash.
The egg wash will act as a glue to attach the hollow hearts to the larger one. In the oven, the double layer of puff pastry around the outside of the heart will puff up to enclose the filling.
Speaking of filling, it’s as simple as tossing together some blueberries, sugar, a bit of flour, and a dash of lemon juice in a bowl.
Then you just add the fruit to the center of the hearts, like so, and bake them at 425º F for approximately 20 minutes. I tossed the smaller heart centers in some cinnamon and sugar and threw them on the baking sheet as well. And then I forgot that they would take less time to bake than the pies, so I burnt them. Oops. I’m sure they would have been delicious.
One more shot of these deliciously divine hand pies, sans ice cream.
If you give these a try, let me know in the comments how they turned out! As for me, I guess I’ll get back to painting. 😅
Until next time <3
- 1 c (175 g, approx) fresh blueberries
- 3 tbps sugar
- 2 tbsp all purpose flour
- 1 squeeze lemon juice
- 1 pkg. frozen puff pastry, thawed
- 1 egg, lightly beaten with a splash of water
- Preheat your oven to 425 F.
- In a bowl, toss the blueberries with the sugar, flour, and lemon juice. Set aside.
- Working with one pastry sheet at a time, roll it out slightly on a lightly floured surface. Using a large heart-shaped cookie cutter, stamp out as many large hearts as you can. Repeat on the second pastry sheet.
- Take the smaller heart-shaped cookie cutter and stamp out the centers of half of the hearts, leaving a heart-shaped ring of dough.
- Brush some egg wash onto the solid hearts, then carefully place the heart rings on top and position them in place with your fingers. Place each completed heart on a lined cookie sheet.
- Add a few spoonfuls of blueberry filling to the center of each heart.
- Bake for approximately 20 minutes, or until they are puffed up and golden brown.
- Serve warm with a scoop of ice cream.