2 packages frozen puff pastry rounds, each pack should contain 2 sheets
8 cups California Giant Blueberries
1 cup granulated sugar
1 lemon, zest and juice
1 orange, zest and juice
Pinch of sea salt
2 tbsp cornstarch mixed with equal parts water
2 medium eggs plus 3 tbsp of water
Decorating sugar for garnish
Powdered sugar for garnish
You will need a 4” round pastry cutter, or a similar style of tool
Let puff pastry defrost at room temperature or in refrigerator.
Turn oven to 425 degrees Fahrenheit.
Place half of the berries into a heavy bottom sauce pot. Add the sugar, citrus and salt. Bring to a simmer, stirring often.
Once boiling, add the cornstarch slurry. Once mixture returns to a boil and has thickened slightly add the other half of the berries and turn off. Let the mixture cool a bit to for a better filling consistency.
Mix your egg wash – the puff pastry should be ready to go by now.
Lay one round pastry sheet down and coat with egg wash, spoon about 1/4 cup of mix onto the pastry sheet in 5 separate places.
You will now place the other pastry sheet on top. Carefully use your cutter to cut each pie by pressing down to cut and seal the edges. Place on a baking sheet and egg wash the tops, then sprinkle with deco sugar. To make the other 5, repeat this process.
Bake for 20-25 minutes or until golden and bubbly. Time might vary based on your oven.
When done sprinkle liberally with powdered sugar and enjoy.
CAUTION...They will be molten lava hot for about 30 minutes after baking.