A gluten free twist of my childhood food memories. Super easy, using fresh ingredients makes this a winner. Breakfast on the run, afternoon stack or paired with your favorite ice cream as an evening dessert. Good to go anytime anywhere!
1 package of Geefree Puff Pastry Dough (thawed)
3 cups fresh blueberries – washed and picked over
1/3 cup granulated sugar
3 tablespoons cornstarch
1 tbs fresh lemon juice
½ tsp vanilla extract
2 eggs beaten
Powder Sugar (for dusting)
approx 1 cup of granulated Sugar for rolling the dough/dusting
Preheat oven to 400 degrees.
In a large mixing bowl, mix the blueberries, 1/3 cup granulated sugar, cornstarch, lemon juice and vanilla extract.
Mix well and by using the back of a spoon smash ¼ of the berries. (this will help activate the cornstarch and create a sauce.)
Roll out the GeeFree dough to 1/3” thickness using sugar instead of flour (to keep from sticking to the board). Cut into 8”x 8” squares.
Deposit 2-3 tablespoons of blueberry filling on each cut out square, spread out a bit.
Brush with egg wash on the open ends of the dough squares. The fold over the dough and crimp with a fork to seal.
Gently move to a parchment lined sheet-pan. Brush with egg wash, and dust with granulated sugar.
Bake for 20 minutes or until the pastry is golden and the filling is bubbling.
Allow to cool, and sprinkle with powdered sugar.
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