After blueberry picking, despite having made Blueberry-Chocolate Pudding and Blueberry Breakfast Cake, we still had a ton of berries left. Luckily, with a picnic coming up and a package of puff pastry in the freezer, I was able to throw together some last-minute pastries to use up another cup or so of berries!
These are actually almost exactly the same, technique-wise, as these Peach Almond Pastries I made at this time last year– and they worked out just as well! In this case the thick blueberry compote (microwaved, not stovetop!) was accented nicely with a layer of almond paste, and provided a nice contrast to the crisp, flaky layers of buttery pastry. Try this recipe the next time you have extra fruit lying around the house– you won’t regret it!
It’s become kind of a family tradition to go peach picking every summer, since my preschooler is fully capable of devouring up to four peaches a day and adores picking fruit of all kinds. However, due to an early frost this year the entire local peach crop was destroyed, so we decided to go blueberry picking instead. She had a great time, eating them right off the bush and “looking out for bears.” (because we’ve read Blueberries for Sal)
Once we arrived home with our giant 5-lb bucket of blueberries, I was informed by my daughter that we would be making pudding. Blueberry pudding. With chocolate. I’d never really heard of a chocolate blueberry pudding before, but hey, we had five pounds of berries, we could afford to give it a shot. I decided to go really simple, with a basic cornstarch-thickened pudding poured over whole blueberries– I could’ve made an egg-yolk-thickened custard with real chocolate and a berry coulis, but we’re talking about a four-year-old here, she wasn’t going to appreciate the finer details and would probably prefer the basic dessert.