Blueberry Puff Pastry Tarts with Lemon Cream Saving Room for Dessert

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Step 6: Fill and shape. Place 6 squares of pastry on a lined sheet pan. Spoon 2 Tablespoons of blackberry jam near the edge of each square of dough, keeping about a ½" boarder. Brush the edges of the dough with the egg wash. Fold one corner over from the top to the bottom. Press to seal.

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Step 1. Place a rack in middle of oven; preheat to 400°. Place one sheet frozen puff pastry (one 14-oz. package or half of a 17.3-oz. package), thawed, on a parchment-lined baking sheet. Prick.

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Transfer to the refrigerator to chill while you prepare the filling. Preheat the oven to 425°F. In a medium bowl, toss the fruit, honey, lemon juice, and vanilla to combine. In a small bowl, whisk the sugar, cornstarch, and salt together to combine. Add the sugar mixture to the fruit and toss to combine.

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Assembly and Baking. Roll out each pastry sheet into a 12-inch square. Cut each square into 4 squares for a total of 8 puff pastry squares. To the middle of each square, add 1 tablespoon of the cream cheese mixture. Spread it out into an even layer, leaving some room around the edges for the egg wash. Top the cream cheese layer with about 2.

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Step 2: Make the Blackberry Filling. Add blackberries and sugar to a small saucepan over medium heat and stir. Then, mix the water and cornstarch together and add to the berries. Stir and cook over low heat for 5 to 7 minutes until thickened. Set aside to cool.

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Whip on high until stiff. Fill a pastry bag or a gallon sized ziplock bag fitted with a large star tip with the cream. Refrigerate until ready to use. Try to use within 15 minutes within making it. Line a large glass or a vase with the pastry bag fitted with a star tip (or a ziplock bag). Set aside.

Easy Homemade Puff Pastry Made in 15 minutes! Baking a Moment

Instructions. Preheat the oven to 400°F and line two baking sheets with parchment paper or Silpat baking mats. In the bowl of a stand mixer, combine the cream cheese, sugar, orange juice, orange zest and vanilla extract. Beat until combined. Lightly flour your work surface then unfold the pastry sheets and roll each into a 9x11-inch rectangle.

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Directions. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a cookie sheet. Mix the cream cheese, sugar, and cinnamon together in a bowl until thoroughly blended. Set aside. Place the puff pastry shells on the prepared cookies sheet. Brush each shell with milk and sprinkle with turbinado sugar.

Cowgurl's Blessing Puff Pastry Blackberry Cobbler

While the oven is preheating roll out the puff pastry on cutting board and slice into 24 equal squares. Place each square in the cup of a cooking sprayed mini muffin tin. Once oven is preheated, bake the puff pastry for 8 minutes. While the pastry is cooking, combine blackberries, honey, water, and salt in a small saucepan.

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Cut 2 thawed puff pastry sheets each in half lengthwise and then in half crosswise. Stir together blackberries, granulated sugar, cornstarch, and lemon zest. Divide mixture evenly among pastry squares. Brush pastry edges with beaten egg. Fold pastry squares in half to form triangles, gently stretching dough to cover filling. Crimp edges to seal.

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In a saucier pan add 2 cups of blackberries, granulated sugar, 3 Tablespoons water and lemon juice. Bring to a boil and cook about 3 minutes. Stir constantly and gently smash berries with a fork. In a small bowl combine flour or cornstarch with 3 Tablespoons of water. Stir until smooth.

Instructions. Preheat oven to 375°F. Toss together blackberries, sugar, and lemon juice. Set aside. Line baking sheet with parchment paper. Place puff pastry squares on baking sheet. Add a heaping 1 Tbsp of honey cream cheese in the center of each puff pastry square.

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Add the brown sugar, cinnamon, and corn starch and mix gently to combine. Spoon the berry mixture onto the puff pastry, leaving about a 1 1/2-inch bordered of pastry uncovered. Fold the edges of the puff pastry over the berries some, tucking the corners under. Lightly beat the egg and brush onto the puff pastry.

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Make the filling by combining blackberries, lemon zest, granulated sugar, salt, and flour in a bowl and gently tossing to evenly coat the blackberries. Gently roll out each sheet of puff pastry to be slightly larger and cut into squares. You will get 8 turnovers from one package of puff pastry. Brush egg wash on 2 joining sides of each square.

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Spoon around 40g of the cooled filling mix onto the centre of the pastry. Try to keep it away from the edges and largely towards the sides with the egg wash. Bring the un egg-washed corner of the pastry over the filling to meet the opposite corner. Work quickly to use your fingers to press the edges together.