Description
An exquisite pastry harmonizing bright lemon with luscious blueberries, perfect for breakfast or snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 package (1/4 ounce) active dry yeast
- 1/2 cup milk
- 1/4 cup unsalted butter
- 1 large egg
- 1 cup fresh blueberries
- 1 tablespoon lemon juice
- Zest of 1 lemon
- 1 egg (for egg wash)
- Powdered sugar (for dusting)
Instructions
- In a large mixing bowl, combine flour, sugar, salt, and yeast. Whisk until evenly mixed.
- In a small saucepan, heat milk and butter until warm and the butter is melted. Stir this mixture into the flour mixture until combined.
- Add egg and mix until a cohesive dough forms.
- Knead the dough for about 5 minutes on a floured surface until smooth and elastic.
- Cover the dough with a damp cloth and let it rise in a warm place for about 60 minutes until doubled in size.
- Preheat your oven to 375°F (190°C).
- Roll out the dough and cut it into 4-inch squares.
- In a separate bowl, mix blueberries, lemon juice, and zest.
- Place a spoonful of blueberry mixture in the center of each square, fold, and pinch edges to seal.
- Brush the tops with egg wash.
- Bake for 15-20 minutes until golden and puffed.
- Cool slightly before dusting with powdered sugar. Serve warm.
Notes
Feel free to experiment with flavors by adding cinnamon or cream cheese to the filling. Store leftovers in an airtight container or freeze for up to a month.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Pastry
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 275
- Sugar: 8g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg