Blueberry Pastries

A sweet blueberry pastry that you can eat for breakfast or dessert

You know that phrase, necessity is the mother of invention? I would like to offer a slight modification based on this week. Moving is the mother of invention.

Trying to pack up our apartment and still carry out daily tasks is a little bit of a juggling act.

With the move right around the corner we’re into the disposable utensils period. I’m essentially using our camping cookware which is as basic as it gets. I’m also trying to eat up everything in the refrigerator and freezer. This isn’t a cross-country move, but it still seems easier to not have to pack and move a lot of things that need to be kept cool when it’s 100 degrees outside.

All of that being said because I found a package of phyllo dough in my freezer and decided to pair it with the blueberries in my fridge that also needed to be eaten. Put them together and I got blueberry pastries.

I started by making the blueberry filling. You will also want to preheat the oven to 400 degrees.

Ingredients

• Just over a cup of blueberries
• 1/8 cup of granulated sugar
• 1 tbsp lemon juice
• 1/4 cup water
• 1 tbsp cornstarch

Directions

• Combine blueberries, sugar, lemon juice, and water.
• Cook until the blueberries pop.
• Add 1 tbsp cornstarch.
• Let simmer until thickened.

While the blueberries are simmering you can start working on the phyllo dough. Cover a baking sheet in foil, this makes cleanup so much easier. Layer 5 sheets of phyllo dough, brushing each layer with melted butter. Add the blueberry filling. Layer 5 more sheets of phyllo dough, again brushing each layer with melted butter. Use a pizza cutter to cut the dough into 8 rectangles. But do not move the pastries. Place the baking sheet into the oven and bake for 12-15 minutes. Remove from the oven and let the pastries cool.

While the pastries are cooling you can make the glaze.

Glaze

• 1 cup powdered sugar
• 1 tsp vanilla extract
• 2-3 tbsp milk

Whisk all ingredients together and drizzle over pastries.

I neglected to realize that phyllo dough needed at least 2 hours to thaw before wanting to start my recipe. I found a tip online to microwave it in its plastic packaging for 30 seconds. Though probably not recommended it did work for me.