I’m writing this from the airplane – yes! – en route back from Miami via Montreal. Getting there three days ago took three take-offs and landings and about 15 hours due to a troublemaking funnel cloud, but it was worth it to spend the weekend with Em, spreading the word about our oh-so-good-for-you Canadian lentils among those who like to write about food, catching up with a few of my favorite people and checking out the spectacle that is Miami beach. I was the pastiest-legged one there.

(Em is sitting cautiously in the seat beside me, not moving much so as to minimize contact with her lobster-esque Canadian skin.)







But. I wanted to share these pies with you. I used to think chocolate was my preferred dessert category. (And I’m still fully in love with a good chocolate chunk cookie or brownie or squidgy chocolate cake.) But there really are few better things in this world than a sweet-tart-juicy berry pie topped with thick whipped cream or ice cream.






These are what I want Danish to be, insofar as they’re made with frozen puff pastry. But the ratio of fruit to crust is more in keeping with my pastry ideals than the usual breakfast slab with the dab of rubbery fruit goo in the middle. Fold over the sides of the pastry and they’ll puff up to enclose the berries as they pop and release their juices.







They’re so easy and breezy and summery – like all the flimsy dresses on Miami beach. They’re good for eating in flip-flops, in case blueberry juices + gravity conspire against you.






And when the warm pies come into contact with cold cream? Heaven.


INGREDIENTS


1 small container blueberries (1 generous cup)
3 Tbsp. sugar
2 Tbsp. cornstarch
1 Tbsp. lemon juice
1/4 tsp. cinnamon
pinch salt
1/2 pkg. frozen puff pastry, thawed
1 tsp. butter
1 egg, lightly beaten
sugar, for sprinkling



PREPARATION


Preheat the oven to 425F. In a small bowl, stir together the blueberries, sugar, cornstarch, lemon juice, cinnamon and a pinch of salt. On a lightly floured surface, roll the puff pastry (it should still be cold) into a 10-inch square. Cut into four quarters and place each piece on a parchment-lined sheet.

Divide the blueberry mixture between the pastry, dot each with a bit of butter, and fold the edges of the pastry about 1/2-inch over on all sides to contain the berries. Brush the pastry with some beaten egg and sprinkle with sugar.


Bake for 20 minutes, or until bubbly and golden. Serve warm, with whipped cream sweetened with maple syrup.



NUTRITION INFORMATION


Serving Size: 1 (665 g)     Servings Per Recipe: 1

Calories 246.7    Calories from Fat 132 54%    Total Fat 14.7 g 22%    Saturated Fat 4.8 g 24%    Cholesterol 7.6 mg 2%    Sodium 102.4 mg 4%    Total Carbohydrate 26.5 g 8%     Dietary Fiber 1.4 g 5%    Sugars 9.8 g 39%     Protein 2.8 g 5%




LIKE US ON FACEBOOK LINK