Recipe Box, Blueberry Almond Pastries with Coconut Drizzle

Are you craving something sweet

blueberry almond pastries with coconut drizzle

fruity and rolled up in a nice flaky pastry dough?


Me too!


You can have this in the oven in less time than it takes to preheat it~


Lay out a sheet of thawed puff pastry dough and drizzle with Coconut Syrup

What? You don’t have any homemade Coconut Syrup?  You totally need some!  But you can substitute a little blueberry syrup or berry jam…the point is to have a little something sticky on the dough to hold the blueberries


Put an even layer of blueberries on the dough and sprinkle with brown sugar


Carefully roll into a log


Encouraging stray blueberries to go back inside


I like to slice this type of roll into large sections first and then into smaller slices


It seems to hold together better this way


Place on a parchment paper lined baking sheet, which I was fresh out of,  and top with almonds


Bake for 12-17 minutes, or until dough has turned golden


This is why you want to line your sheet with parchment paper 😳


Carefully and quickly remove pastries to a plate so they don’t stick when they cool

blueberry pastries

Serve warm with a drizzle of Coconut Syrup, powdered sugar glaze, whipped cream or ice cream

Blueberry Almond Pastries with Coconut Drizzle

Course Breakfast, Brunch, Dessert
Cuisine American
Servings 12 pastries



  • 1 puff pastry sheet thawed according to package directions
  • 1 cup blueberries
  • 2-3 Tablespoons brown sugar
  • Coconut Syrup Blueberry Syrup, or any berry jam or jelly
  • 1/3 cup sliced almonds

Coconut Syrup

  • 1 cup sugar
  • 1 cup heavy cream
  • 1 cup light corn syrup
  • 1 tsp coconut extract



  • Carefully unfold pastry sheet and drizzle with syrup or spread with a thin layer of jam.  Top with an even layer of blueberries and sprinkle with brown sugar. 
  • Starting from the long side, carefully roll dough into a log, as tightly as possible, tucking any stray blueberries back inside as you go.  With roll seam side down cut in half, then cut the halves in half again, then cut these into thick slices.  You should have 12-14. 
  • Gently transfer slices to prepared pan.  Top with almond slices. Bake for 12 minutes, check, and continue baking a few more minutes until pastry is done and golden.  Juice will run from slices during baking.
  • Remove pan from oven and use a spatula to gently transfer warm pastries to a plate.  Serve warm with a drizzle of syrup, powdered sugar glaze, whipped cream or ice cream.  Makes 12-14

Coconut Syrup

  • Put sugar, corn syrup and cream in a sauce pan and bring to a gentle boil.  Boil for 3 minutes, stirring and watching carefully so it doesn’t boil over.  Remove from heat and stir in coconut extract.  Pour syrup into a jar, decanter or squeeze bottle and refrigerate.  Makes 2 cups


Let syrup come to room temperature for easy pouring [or microwave 20-30 seconds]
Keyword blueberry almond pastries, blueberry pastry, coconut drizzle, easy danish
blueberry almond pastries

These are best served warm.  Reheat in oven or toaster oven for best results

almond topped blueberry puff pastry swirls



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14 Responses to “Recipe Box, Blueberry Almond Pastries with Coconut Drizzle”
  1. Jodi says:

    Oh I’m dying here! Have blueberries and puff pastry – must make a rendition of these today! Possibly NOW! YUM!

  2. Kitty says:

    Oh Jenna, these little blueberry pastries look amazing!! I love using puff pastry…what a time saver. I will be making these as soon as I buy some blueberries. I buy those same almonds at Costco!
    Happy Mother’s Day to you, my friend!!

  3. Lynn says:

    I know I’d love these yummy little gems! Happy Weekend:@)

  4. vmorgan456 says:

    When I first saw these I just knew they would be hard to make. So easy and they look delicious! Thanks for sharing at the #HomeMattersParty

  5. Mary says:

    Your blueberry pinwheels sound wonderful Jenna and oh so easy! I just made a blueberry-almond French toast, now I just need some of your coconut syrup to drizzle over it! Hope you’re enjoying some delicious weather and boat time this weekend 🙂

  6. Kim says:

    These look amazing, Jenna. I love anything with almonds. Coconut and blueberries rate pretty highly, too. 🙂

  7. Sandra Garth says:

    Coconut syrup? Sign me up!

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