Recipe Box, Blueberry Almond Pastries with Coconut Drizzle

the Painted Apron

9 years ago

Are you craving something sweet

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

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

Keyword blueberry almond pastries, blueberry pastry, coconut drizzle, easy danish

Servings 12 pastries

Ingredients

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

Instructions

Pastries

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