A easy recipe to use some of my fresh picked blueberries!
Directions:
Preheat oven to 400 degrees.
Sprinkle board with flour, coat each side with enough flour to keep from sticking.
Roll out each sheet of puff pastry to enlarge about 1-2 inches on all sides, turning to keep from sticking.
Take pizza cutter and cut each sheet into 6 equal squares.
Coat blueberries in the 1/2 cup sugar.
Put 1 tbsp. blueberries, a pinch or two of sugar, and pat of butter in the center of your pastry. Sprinkle with your cinnamon and sugar mixture.
Fold over your pastry either in a triangle or rectangle. Take a fork that has been dipped in water and crimp all open sides until the pocket is securely closed.
Put your pastry onto a baking sheet that has been lined with parchment paper.
Pierce each pastry with a sharp knife about 3-5 times.
Mix egg and small amount of milk and brush each pastry with the egg mixture.
Bake 10-15 minutes until golden brown.
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