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.
THIS POST HAS BEEN UPGRADED FROM 11/2/17 TO IMPROVE READER EXPERIENCE.
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.
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.
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!
Rolled Puff Pastry 
Cut in thirds 
Filled and rolled 
Cut into rolls
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 fillings 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 one or jam
- Chocolate or Nutella
- Poppyseed
Here are a few items that may help you with your Blueberry pastries:
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- 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!
Other great Puff Pastry recipes:
- Beef Wellington for Two – This savory elegant dish is what special occasions are made for!
- Baked Italian Cheese Mushroom Empanada – Dinner couldn’t get any easier or delicious!
- Fresh Tomato Goat Cheese Tart – This tart makes the perfect appetizer or lunch!
- Apple Dumplings with Spiced Rum and Caramel Sauce – I don’t think anyone has ever turned up there nose at this dessert. It’s what dreams are made of!
- Puff Pastry Baskets with Creamy Lemon Filling – This beautiful basket is perfect for a shower, appetizer, or Easter don’t you think?
Blueberry Puff Pastry Rolls
Ingredients
- 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
Instructions
- 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.
- 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 egg mixture. Prick with a knife or fork to vent.
- 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.
Nutrition
If you like those hand pies as much as I do, here are a couple of my favorites!
Have you used puff pastry? What is your favorite recipe using it? Please share, you are my inspiration!
Nancy says
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 says
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 says
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 says
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.
Janet says
When to you cut the “rolled” pastry into the bite sized pieces? Before or after baking? Thanks
Julie Menghini says
Before baking, Janet. Thank you for commenting. I’ll update the post with better instructions!
Michaela Kenkel says
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 says
Thank you, Michaela! I totally agree.
Brandi says
Simple and delicious! I can’t wait to make these again!
Julie Menghini says
Thank you Brandi! Easy and delicious are my two favorite words!
Sandra says
I stashed puff pastry in the freezer for just the right recipe. This will be perfect when the kids come for brunch next weekend. I usually make an egg dish with something sweet. This will be perfect!
Julie Menghini says
Thank you Sandra! We loved this recipe.
Amy Nash says
These puff pastry rolls sound fantastic! I love the addition of nutmeg to these too! It’s such a great flavor that doesn’t get used enough I think!
Julie Menghini says
Thank you, Amy!
Kylee from Kylee Cooks says
I have been dying over these since I first saw them. Sooooo drool worthy!! Now I just need to actually make them!
Julie Menghini says
Thank you, Kylee! They are so easy and perfect for a little snack or breakfast!
Jennifer A Stewart says
Doesn’t puff pastry make every tastier? Oh, and EASIER! Can’t wait to try these!
Julie Menghini says
Super easy and yummy! Thank you Jennifer!
micheleq says
I totally agree with you that using puff pastry looks like its so much more work than you actually have to put into it! It’s always a huge hit ! I usually use it for savory toppings on pot pies and forget to make it with sweet fillings like this blueberry goodness!
Julie Menghini says
Thank you! Now I’m opposite from you. I go sweet and forget the savory!
debi at Life Currents says
These look great! I’m a big fan of puff pastry and blueberries for breakfast.
Julie Menghini says
Thank you! I love pastry and using the ready-made an easy treat!
Tammy says
Thankyou so much for the great recipe! I am bringing these to my daughter’s for a yummy Easter after dinner treat
Julie Menghini says
Hi Tammy! Thank you for stopping by. Did your daughter enjoy your Blueberry Puff Pastry Rolls? I really appreciate you letting me know you were going to make them.
Christine | Mid-Life Croissant says
What an icredibly delicious treat. I think I can actually mange making this one! And I agree, frozen blueberries are often tastier than the fresh ones in the super markets because they are frozen right off the vine.
Julie Menghini says
Thank you, Christine! Super easy and something I love to make for overnight guests too.
Healthy World Cuisine says
Love how simple and delicious these little guys are. Great for unexpected guests during the holidays.
Loretta says
So quick and easy, love these wee blueberry rolls. Don’t even get me started on puff pastry, I can eat them without anything in them :)) Bet these were gorgeous lil teasers 🙂
Michelle says
These look so yummy! I love the colour that blueberries give, and how different the colour is depending on how you use them!
Betty Davies says
These look so tasty, and so straight forward to make as well!
Julie Menghini says
Thank you Betty! Super easy!
Judith Graber says
I froze a bunch of blueberries (and cherries) this past summer when they were at their best. Michigan is a “blueberry state”. Nothing like buying blueberries off-season with no taste which I have done. Puff pastry is in the freezer too so I am ready to make your quick dessert at a moment’s notice 🙂
Julie Menghini says
I’m with you Judi! We don’t grow blueberries here and I’m often duped into their beautiful color to find them tasteless. I love the frozen wild variety that make me wish I could have been the one picking them and eating them fresh!
Sonal says
These are perfect for holiday season Julie!
Love
Julie Menghini says
Thank you Sonal! I can’t believe that we’re looking at another Holiday season already. I’m tired just thinking about it LOL!