Fresh berries are in season, and I couldn’t be happier!
This is one of my favorite berry recipes. These pastries are sweet. They’re buttery. They’re bursting with summer flavor.
And they couldn’t be simpler to make.
Throw them together on a weekend morning for impromptu breakfast guests…or whip them as an after-midnight snack on the patio, paired with icy, crisp cocktails.
We’ve done both. 🙂
Pro-tip: Top warm pastries with good French vanilla ice cream or fresh Creme Chantilly.
Get that recipe here, along with instructions for making Guinness Floats (another favorite summer treat!).
I make these year-round with frozen blueberries and raspberries, but am STOKED for summer, when I can pack them with fresh berries from one of our local farms.
If you want to rock frozen berries, see my note below about thickening your berry mixture with a little cornstarch.
These are so easy to make, even a squirrel could whip up fresh fruit pastries on a Saturday morning.
Sidebar: That’s a shout out to our fav internet squirrel ever, the amazing Thumbelina, who loves berries.
If you don’t know Thumbelina and love to watch sweet (and usually hilarious) animal videos, you need to check out her Instagram. I don’t think we’ve seen it, but we’re pretty sure she might know how to bake.
Anyways.
Frozen puff pastry is a lifesaver, especially in the summer when I want to bake…but don’t really feel like making fresh dough. (Don’t judge!)
It’s also a HUGE time saver.
Pepperidge Farm puff pastry has always been my fav (#NotAnAd), but use whatever brand you like.
One regular package of Pepperidge Farm has 2 sheets of pastry in it, which is enough to double this recipe if you want.
Find it in the freezer section of your grocery store, near the frozen pie crusts.
For these pastries, I used a mix of blueberries and raspberries. Sometimes I use straight blueberries, sometimes I mix it up.
See what you have, see what looks good…use your imagination!
Fresh raspberries, blackberries, strawberries (sliced), or blueberries would all be great for these.
The edges on this batch get their gorgeous burnt sugar flavor from a (fancy!) chunky brown sugar I’ve had for ages (that I don’t think is available anymore, sadly).
You could use sugar in the raw or regular granulated white sugar.
Alright, enough small talk. To the ovens!
Quick Blueberry and Raspberry Breakfast Pastries
1/2 cup fresh blueberries
1/2 cup fresh raspberries
3 Tablespoons white sugar
1/8 teaspoon cinnamon
1 generous squeeze fresh lemon
pinch salt
1 sheet frozen puff pastry, thawed
1 egg, lightly beaten
sugar, for sprinkling on the edges
Makes 4 large pastries
Do a little prep
About 30 minutes before you want to bake, yank your puff pastry out of the freezer and set it on the counter to start to thaw.
When you’re ready to get baking, preheat your oven to 400 degrees F.
Grab a sheet pan. Line it with parchment paper. Set it aside.
Roll out the puff pastry
Unwrap a sheet of puff pastry and set it on a cutting board. (Throw a little flour on the board if your pastry is so thawed that it is sticky.)
Unfold it so that it’s laying flat.
Roll it out a little to smooth it out and spread it out a bit.
Using a bencher or a sharp butcher knife, whack your puff pastry into quarters.
Set the quarters on your prepared sheet pan.
Set that aside while you deal with the berries.
Mix up your berries
Put your blueberries and raspberries in a bowl.
Add the sugar, cinnamon, and salt to the berries in the bowl. Squeeze half a lemon over them.
(NOTE: If you’re using frozen berries, throw in 2 Tablespoons of cornstarch to thicken the mixture. Frozen berries will usually give off more liquid than fresh, you don’t want your pastries to ooze all over the place when they bake.)
Mix the whole shebang up gently until (relatively) well combined.
Assemble your berry pastries
Divide the berries up among your four puff pastry squares.
You want to pile the berries in the center of the puff pastry, with enough pastry showing to be able to fold it over (see below).
Depending on the size of your berries, you might have some left over.
If you’re like me, this isn’t tragic. I usually just inhale any leftover berry mixture.
You could also save any leftovers to toss into a smoothie, mix into yogurt, or use as an ingredient in some kind of luscious summer cocktail. 🙂
Fold the edges of the pastry over like this on each side.
This little folded pastry wall will puff up when they bake and contain all that glorious berry goodness.
Your finished pastries should look about like this:
Brush the edges with beaten egg.
If you don’t have a brush on hand, use your (very clean) fingers. They work almost as well.
Sprinkle the edges with sugar.
Bake your berry pastriesÂ
Pop your pastries into your preheated 400-degree F oven.
Bake for 20-25 minutes, until the edges are puffed and golden and the berries are bubbly and fragrant.
Keep an eye on them during the last 10 minutes of cooking, everyone’s oven is a little different.
When they’re done, yank the pan out of the oven and set on a rack. Cool for 5 minutes, then transfer to a serving dish.
Serve and enjoy!
Aaaaaaand…you did it!
Fresh berry pastries. Easy, peasy.
Leave a comment!
Have you tried these? Which berries did you use?
Happy summer!
Calories
Fat
Carbs
Protein
The Hungry Mouse
Yields 4 large pastries
This is one of my favorite berry recipes. These pastries are sweet. They're buttery. They're bursting with summer flavor. And they couldn't be simpler to make. Throw them together on a weekend morning for impromptu breakfast guests...or whip them as an after-midnight snack on the patio, paired with icy, crisp cocktails.
Save RecipeIngredients
Instructions
- About 30 minutes before you want to bake, yank your puff pastry out of the freezer and set it on the counter to start to thaw.
- When you're ready to get baking, preheat your oven to 400 degrees F. Grab a sheet pan. Line it with parchment paper. Set it aside.
- Unwrap a sheet of puff pastry and set it on a cutting board. (Throw a little flour on the board if your pastry is so thawed that it is sticky.) Unfold it so that it's laying flat. Roll it out a little to smooth it out and spread it out a bit.
- Using a bencher or a sharp butcher knife, whack your puff pastry into quarters. Set the quarters on your prepared sheet pan. Set that aside while you deal Put your blueberries and raspberries in a bowl. Add the sugar, cinnamon, and salt to the berries in the bowl. Squeeze half a lemon over them. (NOTE: If you're using frozen berries, throw in 2 Tablespoons of cornstarch to thicken the mixture. Frozen berries will usually give off more liquid than fresh, you don't want your pastries to ooze all over the place when they bake.) Mix the whole shebang up gently until (relatively) well combined.
- Divide the berries up among your four puff pastry squares. You want to pile the berries in the center of the puff pastry, with enough pastry showing to be able to fold it over (see pics in post).
- Fold the edges of the pastry over on each side (see pics in post). This little folded pastry wall will puff up when they bake and contain all that glorious berry goodness.
- Brush the edges with beaten egg. Sprinkle the edges with sugar.Â
- Pop your pastries into your preheated 400-degree F oven. Bake for 20-25 minutes, until the edges are puffed and golden and the berries are bubbly and fragrant. Keep an eye on them during the last 10 minutes of cooking, everyone's oven is a little different.Â
- When they're done, yank the pan out of the oven and set on a rack. Cool for 5 minutes, then transfer to a serving dish. Enjoy as is, or top with fresh creme chantilly or good vanilla ice cream.
