Puff Pastry Blueberry Cobbler Recipes
MIXED BERRY COBBLER
Puff pastry makes an elegant toping for this fresh berry cobbler that's easy to make and even better to eat.
Time 1h40m
Yield Serves: 8
Number Of Ingredients 7
Steps:
- Heat the oven to 400°F.
- Sprinkle the work surface with 2 tablespoons sugar. Unfold the pastry sheet onto the sugar. Roll the pastry sheet into a 10 x 9-inch rectangle. Cut into 8 (4 1/2x2 1/2-inch) rectangles.
- Stir the cornstarch and water in a small bowl until smooth. Heat the berries, lemon zest and remaining sugar in a 2-quart saucepan over medium heat to a boil. Stir in the cornstarch mixture. Cook and stir for 5 minutes or until mixture boils and thickens. Spoon the berry mixture into a 3-quart shallow baking dish. Top the berry mixture with the pastry rectangles, sugar-side up, but not touching.
- Bake for 20 minutes or until pastry is golden brown. Let the cobbler cool in the baking dish on a wire rack for 10 minutes. Serve with the ice cream.
PUFF PASTRY BLUEBERRY COBBLER RECIPE
Provided by JimMac
Number Of Ingredients 9
Steps:
- Preparation: 1. Thaw pastry according to package directions - 30 to 40 minutes. Once thawed, place a 1 quart casserole or baking dish on it and cut the pastry to fit. 2. Heat oven to 400 degrees. 3. If using fresh berries, pick through them discarding any red ones and checking for stems. 4. Mix together remaining ingredients in a medium bowl and pour into casserole. Spread evenly and ad pieces of butter on top. 5. Place the puff pastry on top and gently press down. Cut 4 slits in the top. 6. Bake in center of oven until pastry is puffed and golden and fruit is bubbling around edges - 40 to 50 minutes. *Note: I've never seen tapioca starch, so I buy instant tapioca and grind it in the electric coffee grinder I use for spices. It you don't grind it you end up with little tapioca balls in the mixture and I don't like them.
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