Blueberry & Almond Pastries
Recipe type: Pastry
Serves: 4 servings
  • 1 sheet puff pastry (or use home-made rough puff pastry)
  • 50g (1.7 oz) unsalted butter, softened
  • 50g (1.7 oz) ground almonds (almond meal)
  • 1 tablespoon brown sugar
  • 1 cup frozen blueberries
  • 1/4 cup icing sugar (confectioner's sugar)
  • Softly whipped cream or vanilla ice cream, to serve
  1. Preheat oven to 200C (400F).
  2. Line a tray with baking paper. Cut pastry into quarters and place on tray, leaving a little room between each.
  3. Combine butter, almond meal and sugar in a medium bowl and stir until smooth. Spread the paste* evenly onto pastry using an off-set spatula. Top with the frozen blueberries.
  4. Dust with half the icing sugar and cook for 15-20 mins (mine took about 30 mins in order to get the pastry nicely golden). Serve warm, or at room temperature, dusted with remaining icing sugar, a dollop of whipped cream, or ice cream.
*I found it was best not to spread too much paste onto the pastry, as it inhibited the cooking of the pastry somewhat, and the taste overwhelmed the delicate dessert. The second time I made these, I spread the paste more thinly (just like I'd spread butter on bread), which worked better.
Recipe by The Kiwi Cook at