Food & Cooking Recipes Breakfast & Brunch Recipes Blueberry "Toaster" Pastries 5.0 (1) 1 Review Simple ingredients like fresh blueberries and puff pastry are baked in the oven for a more wholesome take on toaster pastries. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on June 13, 2023 Rate PRINT Share Prep Time: 20 mins Total Time: 1 hr 10 mins Yield: 6 Jump to recipe Made with store-bought puff pastry and fresh blueberries, these homemade sweet treats are so much better than boxed toaster pastries. Despite their name, they bake in the oven. Top them with a drizzle of sugary glaze or cover them in violet icing made with confectioners' sugar and freeze-dried blueberries. Sprinkles are optional. Yuki Sugiura Cook Mode (Keep screen awake) Ingredients Pastries 3 tablespoons sugar 2 teaspoons cornstarch Pinch of kosher salt 5 ounces fresh blueberries (1 cup) Grated zest of 1/2 lemon Unbleached all-purpose flour, for dusting 1 package (14 ounces) all-butter puff pastry, thawed 1 large egg Sugar/Blueberry Glaze (recipe follows) and purple sprinkles (optional), for decorating Sugar/Blueberry Glaze ¼ cup freeze-dried blueberries (optional; omit to keep glaze white) 1 ¼ cups confectioners' sugar ¼ teaspoon pure vanilla extract Directions Pastries Mix filling: Stir together sugar, cornstarch, and salt. Add berries and zest; toss to coat, mashing some berries against side of bowl. Roll out pastry dough: On a lightly floured surface, roll pastry into a rectangle; cut into six 4-by-5-inch rectangles. Assemble pastries and freeze: Place 1 heaping tablespoon of filling lengthwise on one half of each rectangle, leaving a 1/2-inch border. Whisk egg with 1 teaspoon water. Brush borders with egg wash; fold dough over filling and press edges to seal. With the tip of a sharp knife, cut vents in each pastry. Arrange pastries on a parchment-lined baking sheet; freeze until firm, 20 minutes (or, wrapped in plastic, up to 2 days). Pastries can be made ahead up to this point and frozen for up to two days. Bake and glaze: Preheat oven to 400 degrees. Brush pastries with egg wash. Bake, rotating sheet halfway through, until deep golden brown and juices are bubbling, 25 to 27 minutes. Transfer using parchment to a wire rack; let cool completely. Glaze and decorate as desired. Let set before serving. Sugar/Blueberry Glaze Whisk glaze ingredients: Place blueberries in a resealable plastic bag; crush with a rolling pin until finely ground. (You should have 1 tablespoon.) Transfer to a bowl; whisk in sugar. Gradually whisk in 1 tablespoon water and vanilla. Whisk in more water, 1 teaspoon at a time, until thick like honey. Whisk until smooth. Use immediately. Originally appeared: Martha Stewart Living, April 2019 Rate It PRINT