Puff Pastry Pies with Blueberries and Glaze

Votes: 1

How to Make - Blueberry Puff Pastry Pies with Glaze

Time: 2 hours 20 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 504, total fat 25 G., saturated fats 15 G., proteins 7 G., carbohydrates 65 G., fiber 2 G., cholesterol 101 mg, sodium 313 mg, sugar 27 G.

Say goodbye to store-bought tarts! These bright and delicious breakfast pies are easy to make at home. Fill homemade dough with a dollop of berry jam and bake. Top the finished pies with a vibrant berry glaze and colorful sprinkles.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pies

3 cups of premium flour + extra for working with the dough
2 tbsp. granulated sugar
1 teaspoon of salt
220 g chilled butter, diced
1 egg
5 tablespoons cold water (or more if needed)
1 tbsp. white wine vinegar

Filling

1 jar (350 g) natural berry jam (about 1 and 1/4 cups)
1 egg, lightly beaten to coat the dough

Berry glaze

1 and 1/4 cups powdered sugar
2 tbsp. milk
1 tbsp berry jam
2 drops neon purple food coloring
Multicolored sprinkles

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, blueberry

Cooking the dish according to the recipe:

In a large bowl, combine the flour, granulated sugar, and salt. Using a pastry blender or two knives, cut the butter into the flour until it resembles tiny stones. Lightly beat the egg and add it to the mixture. Then add the cold water and vinegar. Mix until the dough is smooth but still crumbly, adding more water if necessary. Form the dough into a disk and wrap tightly in plastic wrap. Refrigerate for 1 hour.
Preheat oven to 200°C. Line two baking sheets with parchment paper.

On a floured work surface, roll out half the dough into a large rectangle measuring 30 x 40 cm. Cut crosswise into strips measuring 10 x 30 cm. Cut each strip in half to make 8 rectangles of equal size (10 x 15 cm).
Filling:

Spoon 2 tablespoons of jam into the centers of four rectangles. Brush the edges with beaten egg. Place the remaining rectangles on top of the jam, pressing the edges with a fork to seal. Press lightly on top to distribute the jam evenly. Transfer to the prepared baking sheet. Bake until lightly golden, 16–18 minutes.
Glaze:

Meanwhile, sift the powdered sugar into a large bowl. Add the milk, jam, and food coloring. Stir until smooth, then set aside.
Remove the tarts from the oven and let them cool for 20 minutes. Drizzle with glaze and sprinkle with colorful sprinkles. Let the glaze set for 1 hour.