Blueberry and Apple Mini Pastries

Just like every girl who adores food, I often dream of traveling to Paris. And my dream trip to Paris would most definitely revolve around buttery crossaints, delicate French pastries, and colorful macaroons.  I would of course visit the Louvre and the Eiffel Tower as well, but a huge chunk of any trip to France would revolve around that wonderful French cuisine. And though dreams of pastry may not make my idea of the perfect Parisian trek as typical as some other fashion driven 20-something gals, that’s fine by me. I’ve always been more interested in Parisian sweets than Parisian shoe shopping. And I’m pretty sure I’m not alone on this one. So before we foodies can indulge our Julia Child-esque dreams of roaming through the beautiful streets of ol’ Pari with baguette in hand, perhaps we can practice those pastry skills at home. And these mini pastries couldn’t be any easier to create. I utilized some frozen puff pastry that can be found at any grocery store, and whipped up two quick fruit fillings. This recipe comes together in about thirty minutes, so you will be on your way to a pastry driven Parisian day dream in no time.

Ingredients: Makes 24 mini pastries

  • 2 full sheets of puff pastry, thawed
  • 1 egg, beaten
  • sugar, for sprinkling
Apple Filling: for 12 mini pastries
  • 1 apple, peeled and diced into bite size pieces
  • 2 tablespoons butter
  • 1 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
Blueberry Filling: for 12 mini pastries
  • 2/3 cup fresh blueberries
  • 2 tablespoons butter
  • 1 tablespoon brown sugar
  • 1 teaspoon vanilla
  • 1 tablespoon lemon zest
  • 2/3 cup powdered sugar
  • 1-2 tablespoons water


  1. To prepare the Apple Filling, place butter, cinnamon & vanilla in a medium sauce pan over medium heat; heat until butter has melted completely
  2. Add apples and cook until apples are browned and tender, about 5-7 minutes; set aside
  3. To prepare the Blueberry Filling, place butter, brown sugar & vanilla in a medium sauce pan over medium heat, heat until butter has melted
  4. Add blueberries & lemon zest and cook until blueberries are tender, about 10 minutes; set aside
  5. Roll thawed puff pastry out on a floured surface and use a pizza cutter or sharp knife to divide each section into four 2″by 2″ squares
  6. Scoop 1-2 teaspoons of filling unto each section:
7. Take corners of pastries and pinch together to hold filling inside
8. Brush pastries with beaten egg & sprinkle with sugar
9. Bake at 350 for 15-20 minutes or until pastries are golden


One thought on “Blueberry and Apple Mini Pastries

  1. Pingback: Mother’s Day Recipe Round Up | Miss Petite Sweets

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