Skip to Content

Blueberry Puff Pastry Rolls Recipe

Blueberry Puff Pastry Rolls are a flaky, buttery blueberry pastry that’s quick, easy and delicious. This Puff Pastry Blueberry recipe is perfect for breakfast, brunch or that sweet treat after any meal.


3 blueberry pastry rolls dusted in powdered sugar sitting on a white plate with 3 blueberries on top of a wooden board and in front of spilled powdered sugar.

Artists test their own talent trying to create a berry as beautiful as the original, just as I tried to create a puff pastry blueberry recipe that tasted as Mother Nature intended.

I don’t think that there is anything more beautiful than what good ole “Mother Nature” creates. The colors of new berries are amazing and taste even better when loaded into blueberry pastry recipes.

 Close up of a blueberry puff pastry roll with bright purple blueberry filling and dusted with powdered sugar sitting on a white plate.

When berries look good, I just buy, buy and buy. When I can’t get fresh, frozen work perfectly. In fact, since they don’t grow here frozen can be tastier.

So when my refrigerator was full of blueberries, I had to get creative. Creative doesn’t mean difficult or time-consuming.

This Blueberry Puff Pastry recipe is quick, easy and delicious. That makes this recipe about as perfect as those blueberries.

Top shot of 3 blueberry puff pastry rolls sitting on a white plate and more on a cooling rack behind it. Loose blueberries are scattered around.

The filling is such a deep purple, that only my fingers showed how purple they really were after I shoved a couple of not-so-delicate bites into my mouth.

The buttery puff pastry was a perfect match for the sweetness of the blueberry filling, and the whole thing was finished with a light sprinkling of powdered sugar.

Puff pastry is one of those ingredients that make a regular ole-joe cook like me look good. It’s a delicious time saver too.

Here are a few fun Puff Pastry Facts:

What is puff pastry? Puff pastry is a series of pastry dough folds or layers with butter, lard or olive oil rolled in between. Puff pastry appeared in cookbooks as early as 1607 in Spain and 1653 in France. Rumors state that it was first created by a French painter/cook prior to the 17th century.

Can you make your own puff pastry? You can make your own puff pastry. Renowned chef Julia Childs recommends 73 layers in Volume II of her Mastering the Art of French Cooking textbook.

I’ve never had the desire to make my own. Commercial brands are relatively available in most grocery stores, and I find them easy to work with and delicious. I know of some amazing bloggers that have made their own, but that’s not on my bucket list.

Shopping tips for buying puff pastry:

According to Epicurious, there are 3 considered worthy, Dufour Classic Puff Pastry, Trader Joe’s All Butter Puff Pastry, and Pepperidge Farm Puff Pastry Sheets. The first two are made from all butter, and Pepperidge Farm’s version contains vegetable shortening.

They state the all-butter versions kept their flavor longer but I’ve used Pepperidge Farm Puff Pastry for years and it’s delicious. I say the best one is what you like. Right?

This Blueberry Puff Pastry Recipe makes a perfect breakfast over the holidays or a great addition to your brunch menu. I love working with puff pastry because it looks like you went to a lot more work than you actually did. They are sure a lot easier to make than they look!

Blueberry Filling substitutions:

Puff pastry rolls can be filled with about anything that you can come up with. If you want to make other versions of this puff pastry blueberry recipe, the following filings are excellent substitutes:

  • Cream such as a Bavarian cream
  • Cream cheese such as used in cream cheese danishes
  • Fruit, either cooked into a filling like this, canned pie filling, or jam
  • Chocolate or Nutella
  • Poppyseed

Here are a few items that may help you with your Blueberry pastries:

  • Cooling Rack – I love these large racks. I can get an entire batch of cookies on one and they’re tough enough to hold large loaves of bread. It fits into my half-sheet pan for baking bacon too!
  • Parchment Paper – This is my favorite parchment paper. It’s important to know that there is an oven temperature rating on parchment paper. If you exceed it your parchment paper can catch fire in your oven. This one is rated to 450°F, high enough for my bread recipes too.
  • Rolling Pin – I’m old school what can I say? I have three rolling pins and keep going back to my tried and true classic rolling pin.

Don’t have time to make it now? Pin it for later!

Three blueberry puff pastry rolls on a white plate with the title \"Blueberry Puff Pastry Rolls\"  printed across the top of the photo.

Other great Puff Pastry recipes:

The blueberry puff pastry rolls on a white plate with the title of the recipe printed on top of the photo
5 from 14 votes

Blueberry Puff Pastry Rolls

Blueberry Puff Pastry Rolls are quick, easy and delicious. They are perfect for your breakfast, brunch or that sweet treat after any meal.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 24
Author Julie Menghini


  • 2-1/2 cups fresh blueberries
  • 1/2 cup white granulated sugar
  • 1 tbsp fresh lemon juice
  • ½ tsp ground cinnamon
  • ¼ tsp nutmeg
  • 1 tbsp unsalted butter
  • 1/8 tsp kosher salt (pinch)
  • 2 tbsp all-purpose flour
  • 1 puff pastry sheet
  • 1 egg or egg white
  • 1/2 cup powdered sugar


  • Preheat oven to 425 degrees F. Line two baking sheets with parchment paper.
  • In a saucepan combine blueberries, sugar, cinnamon, nutmeg, lemon juice, salt, and butter. Cook over medium-low heat until berries soften (5 minutes). Stir in flour and cook until thickened (about 2 minutes). Remove from heat and set aside to cool.
  • Lightly flour a work surface. Unroll puff pastry and cut into thirds along the folds.
  • Spoon cooled filling down the center of each piece of puff pastry. Bring edges together and pinch to close. Don’t overfill or they will break open during baking. Slice into 1-1/2 inch lengths. Place rolls on baking sheets.
  • Mix egg (or egg white) with a small amount of water. Whip with a fork until foamy. Brush the top of each roll with the egg mixture. Prick with a knife or fork to vent (optional).
  • Place on the parchment paper lined baking sheet and bake 15 to 20 minutes or until golden brown. Dust with powdered sugar. Allow to cool completely on the baking sheet.
  • Store in an airtight container.


Sodium: 40mg | Calcium: 3mg | Vitamin C: 0.8mg | Vitamin A: 30IU | Sugar: 7g | Potassium: 13mg | Cholesterol: 8mg | Calories: 95kcal | Saturated Fat: 1g | Fat: 4g | Protein: 1g | Carbohydrates: 12g | Iron: 0.3mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Tried this recipe? That’s awesome!Mention @hostessatheart or tag #hostessatheart!

If you like those hand pies as much as I do, here are a couple of my favorites!

Pear Hand Pies with Dark Chocolate Drizzle
Pear Hand Pies with Dark Chocolate Drizzle are packed with pears that have been baked in a sauce of brown sugar and cinnamon between a flaky buttery crust.
Check out this recipe
A baking rack topped with 6 pear hand pies baked brown and drizzled with chocolate. A basket of more pies and raw pears sit in the background.
Easy Blueberry Pineapple Hand Pies
Easy Blueberry Pineapple Hand Pies are a snap to put together and make any breakfast, snack or dessert special.
Check out this recipe
Dark Chocolate Puff Pastry Hand Pies
Check out this recipe
6 puff pastry crescents that are filled and drizzled with chocolate sit on a cooling rack over a piece of parchment paper.

Have you used puff pastry? What is your favorite recipe using it? Please share, you are my inspiration!

Recipe Rating


Friday 15th of April 2022

They look delicious & can't wait to make this but can you answer 2 questions?

1st did you cut on folds of the puff pastry?

2nd why do I need to add vents on the top if the sides are open from where they were cut?

Julie Menghini

Monday 18th of April 2022

Great comment, Lolli! I did cut on the puff pastry folds, and you don't need to vent them since they are open on the sides. I did in hopes that it would steam up as well as out preserving the filling.


Friday 23rd of July 2021

Made these, really good. (Except) don’t add flour as your thickener. You will have chunks and pieces of white flour running all through your blueberries. I knew better, but did it anyway. Use cornstarch mixed with a bit of water to thicken to avoid flour chunks. Just mad at myself for following these directions.

Julie Menghini

Friday 23rd of July 2021

I didn't have that issue, Nancy and it's funny that my sisters and I always have the flour/cornstarch debate when it comes to thickeners. I find cornstarch can be gelatinous so try and use flour. It can also be mixed with just a touch of water. I appreciate your comment so other readers can decide this debate for themselves. Thank you for sharing!

Rosemary Golden

Friday 3rd of July 2020

not sure what happened when I made them because I had to use both sheets of pastry. How long should I have rolled out the pastry sheet?

Julie Menghini

Friday 3rd of July 2020

What happened Rosemary? I just took each sheet and cut it into thirds, added my filling and rolled it lengthwise to seal in the filling and then sliced them into 1-1/2 inch rolls which I baked.


Saturday 29th of June 2019

When to you cut the “rolled” pastry into the bite sized pieces? Before or after baking? Thanks

Julie Menghini

Friday 5th of July 2019

Before baking, Janet. Thank you for commenting. I'll update the post with better instructions!

Michaela Kenkel

Tuesday 29th of January 2019

In my opinion puff pastry is under-used!! I mean LOOK at this recipe! Easy and you get an outcome like THIS!? I loved them!

Julie Menghini

Wednesday 30th of January 2019

Thank you, Michaela! I totally agree.