Blueberry Puff Pastry: The Easy 20-Minute Breakfast That Tastes Bakery Made
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Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Servings: 24 rolls
Our recipe for blueberry puff pastry rolls is one of the most requested breakfast treats in our home. This delightful blueberry pastry combines buttery, flaky puff pastry with a vibrant homemade blueberry filling that’s bursting with flavor. The best part? It only takes about 30 minutes to make these bakery-worthy blueberry pastries from start to finish.
Why I Love This Recipe
I first tried making this blueberry puff pastry when I found myself with three pounds of fresh blueberries that were about to go bad. I’d seen fancy blueberry pastries at our local French bakery selling for $4 each, and thought, “I can make that!” We immediately fell in love with these rolls because they taste just as good as the expensive bakery version but cost a fraction of the price. Now it’s become our go-to treat for weekend brunches, holiday mornings, and whenever we need a quick breakfast that feels special.
What makes this recipe so special is how the store-bought puff pastry transforms into something that looks and tastes completely homemade. They’re easy enough to enlist the kiddos’ help.
Key Ingredient Notes
While you’ll find the full ingredient list in the recipe card below, I wanted to highlight a few important ingredients:
- Puff Pastry: I use Pepperidge Farm sheets found in the freezer section. Each box has 2 sheets, and you’ll need just one sheet for this recipe. Thaw it in the fridge overnight or on the counter for 40 minutes.
- Blueberries: Fresh or frozen both work perfectly! If using frozen, don’t thaw them first – they’ll release too much juice.
- Lemon Juice: Fresh is best here. It brightens the blueberry flavor and helps thicken the filling naturally.
- Flour vs. Cornstarch: I use all-purpose flour as a thickener, but you can substitute 1 tablespoon cornstarch if you prefer a glossier filling.
How to Make the Blueberry Puff Pastry Recipe
Prepare Blueberry Filling
Preheat your oven so that it is nice and hot. While it is preheating, line two baking sheets with parchment paper so that they will be ready to go.
Combine blueberries, sugar, cinnamon, nutmeg, lemon juice, salt, and butter in a saucepan, stir, and cook briefly.
Stir in the flour to thicken the filling.
Remove from heat and set aside to cool.
Assemble
Fill puff pastry- Slice into bites
- Brush with egg wash
Unroll the puff pastry onto a floured surface and cut it into thirds.
Spoon cooled filling down the center of each piece of puff pastry.
Bring the edges of the puff pastry together and pinch to close. Be careful not to overfill. Slice and bake.
Mix egg and water. Whip this with a fork or whisk to form a foam and brush it on top of each pastry.
Prick each pastry with a fork or knife to allow it to vent while cooking. Note: even though the ends are open I still vent the pastry dough because I feel it keeps its shape when it is allowed to vent. This is optional.
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Allow the rolls to cool and then dust them with powdered sugar.
Pro Tips for Making Perfect Blueberry Puff Pastry
Before you head to the recipe card, here are some helpful tips I’ve learned from making this dish hundreds of times:
- Keep It Cold: Puff pastry works best when it’s cold but pliable. If it gets too warm and sticky, pop it back in the fridge for 15 minutes.
- Don’t Overfill: Use about 2 tablespoons of filling per strip. Too much and your blueberry pastries will leak everywhere!
- Cool the Filling: Let that blueberry filling cool completely before adding it to the pastry. Hot filling will melt the butter in the puff pastry.
- Egg Wash Magic: Don’t skip the egg wash! It gives your blueberry puff pastry that beautiful golden, glossy finish.
- Vent for Success: Poke a few holes in the top of each roll with a fork. This prevents the pastry from puffing up too much and splitting.
- To serve, simply arrange warm rolls on a platter and dust with powdered sugar just before serving. They’re best enjoyed slightly warm when the pastry is at its flakiest.
Storage and Leftovers
These blueberry pastries will keep well in the fridge for 3 days stored in an airtight container. To reheat, pop them in a 350°F oven for 5 minutes or microwave for 20-30 seconds.
If you want to prep ahead, you can assemble the rolls, place them on a baking sheet, and freeze for 2 hours. Then transfer to a freezer bag and store for up to 3 months. Bake directly from frozen, adding 5 extra minutes to the baking time.
Variations to Try
- Mixed Berry Puff Pastry: Replace half the blueberries with raspberries or blackberries for a berry medley version!
- Lemon Blueberry Pastry: Add 1 tablespoon of lemon zest to the filling for extra citrus punch.
- Cream Cheese Blueberry Pastries: Spread a thin layer of sweetened cream cheese on the pastry before adding the blueberry filling.
- Mini Blueberry Turnovers: Cut the pastry into squares instead of strips and fold into triangles for individual hand pies.
Related Recipes You’ll Love
If you enjoy this blueberry puff pastry, I bet you’ll also love some of my other similar recipes! My Chocolate Puff Pastry Hand Pies use the same easy technique but with a decadent chocolate filling. For another fruity option, try my Homemade Basic Muffins have 7 variations so they’ll be perfect for your family and friends. And if you’re feeding a crowd for breakfast, my Easy Sausage Hashbrown and Egg Casserole or Skillet Crescent Roll Breakfast Casserole. They’re always a hit at gatherings!
Frequently Asked Questions
Can I use canned blueberry pie filling? While you could use canned filling in a pinch, the homemade version takes just 5 minutes and tastes so much better! The fresh filling isn’t as sweet or gummy as the canned version.
Why did my puff pastry not puff up? This usually happens when the pastry gets too warm before baking. Make sure it’s cold when it goes in the oven, and ensure your oven is fully preheated to 400°F.
Can I make these ahead for a brunch? Yes! I prefer to make the filling and refrigerate it. The next morining I fill the puff pastry and bake. You can assemble them the night before, cover tightly, and refrigerate. Bake fresh in the morning for best results.
Did you make it?
Please let me know in the comments if you try it and don’t forget to rate the recipe! I love hearing how my recipes turn out in your kitchens.
Blueberry Puff Pastry Rolls
Ingredients
- 2½ cups fresh blueberries
- ½ cup white granulated sugar
- 1 tbsp fresh lemon juice
- ½ tsp ground cinnamon
- ¼ tsp nutmeg
- 1 tbsp unsalted butter
- ⅛ tsp kosher salt (pinch)
- 2 tbsp all-purpose flour
- 1 puff pastry sheet
- 1 egg or egg white
- ½ cup powdered sugar
Instructions
- Preheat oven to 425 °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.
Nutrition
Nutritional Disclaimer
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.
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Originally published: 9/4/2019. Updated: November 25, 2025 – Enhanced with more detailed instructions, tips, and serving suggestions. No changes were made to the recipe.
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?
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.
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.
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!
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?
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.
When to you cut the “rolled” pastry into the bite sized pieces? Before or after baking? Thanks
Before baking, Janet. Thank you for commenting. I’ll update the post with better instructions!
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!
Thank you, Michaela! I totally agree.
Simple and delicious! I can’t wait to make these again!
Thank you Brandi! Easy and delicious are my two favorite words!
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!
Thank you Sandra! We loved this recipe.
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!
Thank you, Amy!
I have been dying over these since I first saw them. Sooooo drool worthy!! Now I just need to actually make them!
Thank you, Kylee! They are so easy and perfect for a little snack or breakfast!
Doesn’t puff pastry make every tastier? Oh, and EASIER! Can’t wait to try these!
Super easy and yummy! Thank you Jennifer!
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!
Thank you! Now I’m opposite from you. I go sweet and forget the savory!
These look great! I’m a big fan of puff pastry and blueberries for breakfast.
Thank you! I love pastry and using the ready-made an easy treat!
Thankyou so much for the great recipe! I am bringing these to my daughter’s for a yummy Easter after dinner treat
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.
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.
Thank you, Christine! Super easy and something I love to make for overnight guests too.
Love how simple and delicious these little guys are. Great for unexpected guests during the holidays.
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 🙂
These look so yummy! I love the colour that blueberries give, and how different the colour is depending on how you use them!
These look so tasty, and so straight forward to make as well!
Thank you Betty! Super easy!
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 🙂
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!
These are perfect for holiday season Julie!
Love
Thank you Sonal! I can’t believe that we’re looking at another Holiday season already. I’m tired just thinking about it LOL!