Blueberry Almond Pastries with Coconut Drizzle
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
Notes
Let syrup come to room temperature for easy pouring [or microwave 20-30 seconds]