Martha Stewart Blueberry “Toaster” Pastries

Martha Stewart Blueberry "Toaster" Pastries are an easy dessert made with all-butter puff pastry, fresh blueberries and lemon zest, ready in 1 hour 10 minutes. They're a simple make-ahead summer treat for brunch, picnics or a birthday breakfast, and they're easy to freeze before baking.

Freeze the filled pastries for 20 minutes before they go in the oven, because cold dough puffs into flaky layers instead of melting flat. Skip that chill and the butter leaks out, so the blueberry juices ooze through the seams.

Martha mashes some of the berries against the side of the bowl, which leaves a jammy filling with a few whole blueberries still holding their shape. She also offers a violet glaze made from crushed freeze-dried blueberries, so the icing tastes like real fruit and isn't just sugar.

Martha Stewart Blueberry “Toaster” Pastries

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Medium

Servings

6

servings

Prep time

20

minutes

Cooking time

27

minutes

Calories

380

kcal

Flaky puff pastry shatters around a jammy blueberry filling brightened with lemon, then gets a thick glaze that sets into a sweet shell. The sealed, vented pockets bake up deep golden and crisp.

Ingredients

• 3 tablespoons sugar
  

• 2 teaspoons cornstarch
  

• Pinch of kosher salt
  

• 5 ounces fresh blueberries (1 cup)
  

• Grated zest of 1/2 lemon
  

• Unbleached all-purpose flour, for dusting
  

• 1 package (14 ounces) all-butter puff pastry, thawed
  

• 1 large egg
  

• Sugar/Blueberry Glaze (recipe follows) and purple sprinkles (optional), for decorating
  

• 1/4 cup freeze-dried blueberries (optional; omit to keep glaze white)
  

• 1 1/4 cups confectioners' sugar
  

• 1/4 teaspoon pure vanilla extract
  

Directions

• Mix the filling: Stir together 3 tablespoons sugar, 2 teaspoons cornstarch and a pinch of kosher salt in a bowl. Then add 1 cup fresh blueberries and the lemon zest, tossing to coat and mashing some berries against the side of the bowl.
• Cut the pastry: Roll the thawed puff pastry into a rectangle on a lightly floured surface. Then cut it into six 4-by-5-inch rectangles.
• Fill and seal: Place 1 heaping tablespoon of filling lengthwise on one half of each rectangle, leaving a 1/2-inch border. Whisk the egg with 1 teaspoon water and brush it on the borders, then fold the dough over the filling and press the edges to seal.
• Vent and freeze: Cut vents in each pastry with the tip of a sharp knife, then arrange them on a parchment-lined baking sheet. Freeze until firm, about 20 minutes, or wrap them in plastic and keep them frozen for up to 2 days.
• Bake the pastries: Preheat the oven to 400°F, then brush the pastries with more egg wash. Bake for 25 to 27 minutes, rotating the sheet halfway through, until they turn deep golden brown and the juices bubble.
• Cool completely: Slide the pastries off the sheet using the parchment and onto a wire rack. Let them cool completely, since warm pastry would melt the glaze right off.
• Make the glaze: Crush 1/4 cup freeze-dried blueberries in a resealable bag with a rolling pin until finely ground, which gives you about 1 tablespoon. Whisk that into 1 1/4 cups confectioners' sugar. Then gradually add 1 tablespoon water and 1/4 teaspoon vanilla, adding more water 1 teaspoon at a time until it's thick like honey.
• Glaze and decorate: Spoon or drizzle the glaze over the cooled pastries right away, then add purple sprinkles if you like. Let it set before serving so it firms into a shell.

Tools for this recipe

• J.K. Adams French rolling pin, OXO silicone pastry brush, Checkered Chef cooling racks, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make the glaze white instead of purple?

Yes, just leave out the freeze-dried blueberries and whisk the confectioners' sugar with the vanilla and water. You'll get a classic white icing that's just as thick and easy to drizzle.

Can I freeze the pastries before baking?

They freeze well, wrapped in plastic, for up to 2 days before you bake them. Brush them with egg wash and go straight from the freezer to the oven, adding a minute or two if needed.

Can I use frozen blueberries for the filling?

Frozen berries can work if you thaw them and pat them dry first, because extra liquid makes the pastry soggy. Keep the 1 cup measure and the cornstarch the same so the filling still thickens.

Do I need a toaster to make these?

No, they bake in the oven despite the name, so a regular baking sheet lined with parchment is all you need. To reheat leftovers, a few minutes in a 350°F oven or toaster oven crisps the pastry back up.

Why did my filling leak out while baking?

Overfilling or a weak seal is the usual cause, so stick to 1 heaping tablespoon and leave the 1/2-inch border. Pressing the edges firmly after the egg wash and cutting vents also keeps the steam from bursting the seams.