This Blueberry Lemon Puff Pastry Recipe is perfect for spring or Easter. Cute little Easter shaped pastries filled with lemon curd and blueberry compote. Absolutely deliciously sweet and light and would make a great addition to a brunch table.

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How cute are these Lemon Blueberry Puff Pastries? These are more of a grown up treat using Lemon Curd and blueberry compote for the filling. They are delicate little bites that will make a great addition to any Easter table this year! And if you looking for more brunch ideas, don’t forget to check out the Easter Brunch Recipes!

Check out more Puff Pastry Recipes and Ideas!

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What Are These Pastries Like

• Difficulty – This is a pretty easy recipe to make. It’s a little time consuming with making the blueberry compote and assembling them, but easy to make.
• Serving – Depending on the size of cookie cutters you are using, you will probably get between 14 – 18 shapes.
• Taste – The pastry is light and crispy and the filling sweet, creamy and just delicious!

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Ingredients

• 2 cups blueberries
• 1/4 cup granulated white sugar
• 1/4 cup lemon juice
• 1 tablespoon cornstarch
• 1 cup lemon curd
• 1 sheet puff pastry
• 1 whole egg beaten
• 2 tablespoons milk
• 1/3 cup powdered sugar

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

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Instructions

1. Preheat oven – Preheat oven to 375 degrees f/190 degrees c. Line a large baking tray with parchment paper and set aside.
2. Make blueberry compote – In a small saucepan, add the blueberries, granulated white sugar, lemon juice and cornstarch. Stir well and set over medium heat. Cook down for about 5 – 8 minutes. Use a potato masher or a fork to mash the blueberries as it cooks down. Remove from heat and allow to cool.
3. Cut pastry shapes – Lay out the cold puff pastry sheet and cut out as many shapes as you can using Easter cookie cutters. Place the shapes on the prepared baking tray.
4. Make egg wash – In a small bowl, whisk the egg with the milk. Brush the pastry with the egg wash.
5. Bake pastry – Bake between 10 – 12 minutes until the pastry is puffed up and golden. Remove from oven and leave to cool for about 5 minutes.
6. Separate pastry shapes – Take a puff pastry shape and gently remove the top part from the bottom part. It should come apart easily. Repeat for all shapes.
7. Fill and assemble – Spoon lemon curd into the bottom part of the pastry. Then top with the blueberry compote. Top with the half of the puff pastry. Repeat for all shapes.
8. Finish and serve – Dust with powdered sugar and serve.

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Recipe Tips

• Use cold puff pastry – When cutting the shapes, make sure to use cold puff pastry. It’s much easier to work with. Warm puff pastry will be difficult to cut and shape properly.
• Prep ahead blueberry filling – You can make the filling up to a week in advance. Just keep it covered in the refrigerator until using.
• Gently separate the pastry – After the pastry is baked, make sure it cools completely before you try to separate the top from the bottom. It should come apart quite easily, just remove it gently so you don’t break the pastry apart.

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Substitutions

• Puff pastry – I used store bought puff pastry. I don’t currently have a recipe for homemade puff pastry, but feel free to use one that you might have.
• Lemon curd – I used premade Homemade Lemon Curd. You can just as easily use store bought lemon curd for this recipe.
• Blueberry compote – I made a homemade blueberry compote which you will see in the recipe card. But if you want to make it an easier dessert, you can use store bought blueberry jam.

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Serving and Storage

• Serving – Serve these little pasteries at an Easter brunch with my Easter Fruit Platter,  Bacon & Onion Quiche and dainty little Cucumber Sandwiches!
• Storage – You can keep these up to two days in an airtight container in the fridge. Just keep in mind, the pastry will be soft and not crisp after they are stored.

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Frequently Asked Questions

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Thanks For Stopping By & Hope To See You Soon!