Blueberry Almond Delight Bites
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
(Adapted from PuffPastry.com)
Ingredients
Almond Custard--
  • 1 egg yolk, lightly beaten
  • 1 tablespoon all-purpose flour
  • 2 tablespoons firmly packed brown sugar
  • 2 tablespoons almond paste (use store-bought or make your own, using the recipe below)
  • ½ cup milk
Blueberry Topping--
  • 1 tablespoon cornstarch
  • ½ cup granulated sugar
  • 2 cups fresh or frozen (and thawed) blueberries
  • 2 tablespoons fresh lemon juice
  • ½ of a 17.3-ounce package puff pastry sheets (1 sheet), thawed
  • 1 tablespoon milk
  • 1 tablespoon coarse sugar
Instructions
  1. For almond custard, make a paste of the egg yolk, flour, brown sugar, almond paste and small amount of the milk in a heavy medium saucepan. In a microwave-safe bowl, heat remaining milk 1 minute. Slowly add milk to the egg mixture and, stirring constantly, cook over medium low heat 7-10 minutes or until thick (mixture will thicken more as it cools). Pour custard into a medium bowl, then press plastic wrap directly onto its surface, to eliminate a skin. Refrigerate until ready to use.
  2. In a medium saucepan, combine cornstarch and sugar. Add blueberries and lemon juice. Combine well. Bring mixture to a boil and cook a few minutes, stirring occasionally, until thickened. Remove from heat and set aside to cool (mixture will thicken more as it cools).
  3. Heat oven to 350˚F. Unfold the pastry sheet onto a lightly floured surface. With a sharp knife, cut dough into 16 squares. Place squares on a parchment lined baking sheet. Starting with one square, cut diagonal lines from within ½ inch of the center to each corner. Fold every other corner to the center of the square, overlapping the points, and pinch to seal. Repeat with remaining squares. Brush each with milk and sprinkle with coarse sugar. Bake in a 350˚F oven for 15 minutes, or until the pastry is golden brown.
  4. Remove from the oven. While still hot, push down on the center of each pastry bite with the back of a spoon to create an indentation. Transfer to a wire rack to cool. Top with almond custard, followed by blueberry topping.
  5. Eat delightfully.
Notes
Almond Paste (from candy.about.com)

¾ cup whole blanched almonds

¾ cup powdered sugar (sifted)

½ egg white, lightly beaten

Place almonds and ½ of the powdered sugar in a food processor or large chopper fitted with a steel blade. Process until the nuts are finely ground. The sugar helps prevent the nuts from turning into butter, but still be careful not to over-process. Add the rest of the sugar and pulse a few times to combine. Add the egg white and and continue to process until the mixture turns into a ball, which only took a few seconds for me. If it's sticky, add more powdered sugar, a little at a time. Use at once or wrap in plastic wrap and store in the refrigerator for up to 3 months. Or put wrapped almond paste in a sealed bag and freeze for up to 6 months. Makes about 1¼ cups
Recipe by Jazzy Gourmet Cooking Studio at https://jazzygourmetblog.com/2013/03/blueberry-almond-delight-bites/