Blueberry Lemon Mini Puff Pastries

Blueberry Lemon Mini Puff Pastries

Such pretty little pastries and so easy to make. A terrific hand-held little dessert that's ideal for parties or even picnics. I sometimes make these as a take along contribution to parties and they are always very popular. People always seem impressed by them even though they are so easy to make.

Makes 16 pastries

• 1 package frozen puff pastry (2 sheets)
• 1 egg + 1 tbsp cold water beaten together (egg wash)
• Sugar
• Blueberry Jam
• Lemon Buttercream Frosting (recipe below)

Lay the first sheet of pastry flat and brush with the egg wash. Place the second sheet of pastry directly on top of the first and cut the pastry into 16 equal squares or rectangles depending on the particular size of the pastry sheets.

Place the squares onto a parchment lined baking sheet. Brush the tops of the pastries with egg wash and sprinkle the tops with a thin layer of plain table sugar. Chill the pastries for a half hour in the fridge before baking.

Bake in a 375 F degree oven for about 20 minutes until medium golden brown. Cool the pastries on a wire rack. When cool fill with a layer each of blueberry jam and lemon buttercream frosting.

Lemon Buttercream Frosting

• 2 cups icing sugar
• ½ cup butter
• ½ tsp vanilla extract
• Juice of one lemon
• Zest of ½ lemon, finely minced

In the bowl of an electric mixer combine the icing sugar and butter until the mixture resembles a coarse meal, then add the lemon juice and lemon zest. Beat together well until smooth, light and fluffy. Depending on the size of the lemon you use, you may not have to use all the juice or you may be a little short; just add a little milk to bring it to the proper consistency. If it is a little too soft, just add a little more icing sugar.