Ingredients
Scale
- 1 sheet puff pastry (thawed)
- 1 cup fresh blueberries (or frozen, thawed)
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 2 large egg yolks
- 2 tablespoons cornstarch
- 1 tablespoon butter (for brushing)
- 1 egg (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out the puff pastry on a lightly floured surface to smooth it out. Cut the pastry into a rectangle, about 10×6 inches.
- In a small saucepan, combine the milk, sugar, and vanilla extract. Heat over medium heat until it’s warm but not boiling.
- In a bowl, whisk together the egg yolks and cornstarch. Slowly pour the warm milk mixture into the egg yolks while whisking continuously to temper the eggs.
- Return the mixture to the saucepan and cook over medium-low heat, stirring constantly until it thickens (about 5 minutes). Remove from heat and let it cool slightly.
- Spread the vanilla custard mixture evenly over the puff pastry, leaving a border around the edges.
- Top the custard with fresh blueberries, evenly distributing them over the filling.
- Fold the edges of the pastry over the filling, pinching the corners to secure them. Brush the edges with beaten egg for a golden finish.
- Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown and puffed up.
- Once baked, let it cool for a few minutes before slicing and serving. Enjoy warm or at room temperature!
- Prep Time: 20
- Cook Time: 25