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Lemon and blueberry filled puff pastry shapes.
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Blueberry Lemon Puff Pastry Recipe

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.
Prep Time45 minutes
Cook Time15 minutes
Total Time1 hour
Course: Brunch, Dessert
Cuisine: North American
Keyword: easter, Easter brunch, lemon curd, puff pastry
Servings: 15 pasteries
Calories: 169kcal
Author: Julia Pinney

Ingredients

For the blueberry compote

  • 2 cups blueberries
  • 1/4 cup granulated white sugar
  • 1/4 cup lemon juice
  • 1 tablespoon cornstarch

Other

  • 1 cup lemon curd
  • 1 sheet puff pastry
  • 1 whole egg beaten
  • 2 tablespoons milk
  • 1/3 cup powdered sugar
US Customary - Metric

Instructions

  • Preheat oven to 375 degrees f/190 degrees c. Line a large baking tray with parchment paper and set aside.

Make the 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.

Preparation and assembly

  • 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.
  • In a small bowl, whisk the egg with the milk. Brush the pastry with the egg wash.
  • Bake between 10 - 12 minutes until the pastry is puffed up and golden. Remove from oven and leave to cool for about 5 minutes.
  • Take a puff pastry shape and gently remove the top part from the bottom part. It should come apart easily. Repeat for all shapes.
  • 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.
  • Dust with powdered sugar and serve.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

  1. 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.
  2. Prep ahead blueberry filling – You can make the filling up to a week in advance. Just keep it covered in the refrigerator until using.
  3. 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.
Nutrition Facts
Blueberry Lemon Puff Pastry Recipe
Amount Per Serving (1 pastry)
Calories 169 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g19%
Trans Fat 0.03g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 0.5mg0%
Sodium 87mg4%
Potassium 33mg1%
Carbohydrates 26g9%
Fiber 1g4%
Sugar 15g17%
Protein 2g4%
Vitamin A 15IU0%
Vitamin C 3mg4%
Calcium 6mg1%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.