Blueberry Balsamic Puff Pastry Cups | Nik Snacks
This post is sponsored by Midtown Olive Oil.
I was compensated for this post, but all photos, words and opinions are my mine.
I REALLY love blueberries. They're by far my favorite berry. And when I saw the blueberry balsamic vinegar at Midtown Olive Oils, I knew it had to come home with me. My mind flashed to a big 32 oz. jug of balsamic vinegar from Modena I have stashed in my pantry--but it didn't matter--I had to have THIS one.
I was able to meet with owner, Bethany Perkins and she opened up my palate to a great number of flavor combinations and possibilities with olive oils and vinegars in her shop. Ranging in colors and flavors from mild and mellow to a deep, languid greens with sharp spice levels, each olive oil presented with different mouthfeels and even textures. I took home a California Cuvee which is now what I use exclusively for my sheet pan pizza.
Midtown Olive Oil is based in North Carolina and has physical locations in Greensboro, Raleigh and New Bern, North Carolina. Open Tuesday-Saturday 11 am-4 pm AND at www.midtownoliveoil.com 24/7, it's easy and safe to #shoplocal here.
Ways you can help this small business thrive: Shop online, call one of the locations to place an order and share this recipe! Social distancing does not mean you can't
send a care package to a loved one OR to yourself, because if you can't care for yourself, you can't care for someone else.
Speaking of CARE--these pastry cups definitely will make you feel cared for after one bite.
Buttery, flaky puff pastry filled with vanilla cream and a sweet, tart blueberry reduction, these suckers are easy to make too.
Add citrus zest (lime will give it the right amount of zing) and a few springs of fresh herbs to give another dimension of flavor. A great dessert, snack or canape at the party, these pastry cups will be a big hit.
Blueberry Balsamic Puff Pastry Cups
Yield: 4
Prep time: 15 MinCook time: 30 MinInactive time: 1 HourTotal time: 1 H & 45 M
A great dessert, snack or canape, these pastry cups will be a big hit. Add citrus zest (lime will give it the right amount of zing) and a few springs of fresh herbs to give another dimension of flavor.
Ingredients
- 1 pkg. Wewalka Puff Pastry Dough
- Egg wash (1 egg and 2 Tbsp heavy cream, beaten)
- 2 cups fresh or frozen blueberries
- 1/4 cup brown sugar
- 1/2 cup blueberry balsamic vinegar
- 1 package (3.4 oz) vanilla instant pudding and pie filling mix
- 1 cup milk
- Powdered sugar, for dusting
Instructions
- Preheat oven to 425°F.
- Unroll refrigerated Puff Pastry Dough on enclosed baking paper and place on a baking sheet. Cut into 12 even squares (4x3). Then using a small, round pastry cutter, cut out circles on 4 of the pastry squares. Place the ones with the hole on top of the other squares, 3 pastry sheets high, to form little "dough towers."
- Coat each tower with egg wash.
- Bake in the oven for 10-15 minutes or until golden brown and nicely puffed. Let them cool completely.
- Meanwhile, combine the blueberries, brown sugar and blueberry balsamic vinegar in a medium-sized heavy-bottomed saucepan and bring to a simmer over medium-high heat.
- Continue cooking for another 5 minutes, or until the sugar is completely dissolved. Simmer for another 7 to 10 minutes, stirring occasionally, until nappe. Remove from the heat and let the sauce cool for 10 minutes. Transfer to a covered container and refrigerate for 45 minutes, or until cold. At this point, the reduction can be refrigerated in an airtight container for up to 1 week; stir before serving.
- In a medium bowl, beat pudding mix, milk and the rest of the egg wash for 2 minutes. Cover; refrigerate 10 to 15 minutes.
- Fill the base of each puff pastry tower with a few tablespoons of vanilla cream. Spread or pipe blueberry reduction on top of the cream and dust the entire tower with powdered sugar for garnish. Serve.
Please consult a healthcare professional or dietician about nutritional needs for your diet. I am a communications professional, not a physician.
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About the author
Nikki Miller-Ka
Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.
Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.
I've just started working with puff pastry. This was very helpful. Thanks for posting!
ReplyDeleteThis looks amazing! I’ve got to try this!
ReplyDeleteThis looks SO GOOD!
ReplyDeleteYummm!! Now I need puff pastry, pudding and blueberries added to my grocery list.
ReplyDeleteThis looks so good - I actually saw it on your instragram account and saved it for later! Quick question - can you buy this puff pastry at a regular grocery store or is it "special?" I've never bought it....can't wait to make this!
ReplyDeleteNikki, these look amazing! For anyone interested in making these, you will need the Blueberry Balsamic. Here's where you can purchase it: https://www.midtownoliveoil.com/collections/balsamic-vinegars/products/webblueberry
ReplyDeleteWe are currently offering curbside pickup, local delivery and affordable shipping. Save 20% on your first order with discount code: DELISH
It's not a specialty item: The puff pastry can be found in the refrigerated section of the grocery store near the biscuits and cinnamon rolls. There are also frozen varieties, like Pepperidge Farm.
ReplyDelete