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–+ servings

Blueberry Lemon Cream Pastries

Indulge in the delightful combination of blueberries and zesty lemon with these exquisite pastries, featuring a rich lemon filling encased in crispy puff pastry layers.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Lemon Pastry Cream
  • 2 large large egg yolks
  • 1/4 cup granulated sugar (50g)
  • 1 1/2 tablespoons cornstarch
  • 1 tablespoon lemon zest (about 1 lemon)
  • 1/2 cup whole milk
  • 1/2 cup heavy cream
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon pure vanilla extract
Pastry Assembly
  • 1 sheet frozen puff pastry thawed
  • 2 tablespoons heavy cream for brushing
  • 2 tablespoons raw sugar *
  • 1 cup fresh blueberries washed and drained
  • powdered sugar for dusting

Method
 

Make the Lemon Pastry Cream
  1. Whisk together the egg yolks, granulated sugar, and cornstarch in a saucepan.
  2. Gradually incorporate whole milk and heavy cream, stirring over medium heat until thickened.
  3. Add lemon zest, fresh lemon juice, butter, and vanilla extract to finish the cream.
Prepare the Pastries
  1. Roll out the thawed puff pastry and cut it into squares.
  2. Fill each square with a dollop of lemon pastry cream and top with fresh blueberries.
  3. Fold and seal the pastries as desired.
  4. Brush with heavy cream and sprinkle raw sugar before baking.
Bake
  1. Bake for approximately 20-25 minutes, or until the pastries are golden brown and puffed.
Serve
  1. Dust with powdered sugar before serving.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 15gSaturated Fat: 8gSodium: 85mgFiber: 1gSugar: 10g

Notes

Thaw puff pastry thoroughly to prevent tearing and cool lemon pastry cream before filling. Serve warm for best taste.

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