Blueberry Pastry Cups with Lemon Icing
- Pastry Cups
- 1 1 1 pint blueberries
- 1/2 1/2 1/2 C sugar, plus more for topping
- 1/4 1/4 1/4 C flour
- 1/4 1/4 1/4 tsp cinnamon
- pinch pinch of salt
- 1 1 to pkg frozen puff pastry, thawed according to pkg directions
- 1 1 1 egg, beaten
- 1 1 1 Tbsp lemon juice
- 1/2 1/2 1/2 C confectioners' sugar
Preparation time 20mins
Cooking time 60mins
Preheat oven to 400 deg. Rinse blueberries and combine them in a bowl with 1/2 cup sugar, flour, cinnamon and salt; stir to coat. Set aside.
Unfold 1 sheet of pastry and cut into 3 even strips using the fold lines as a guide. Cut each strip into thirds to create 9 squares. Repeat with the second sheet of pastry to make a total of 18 squares.
Use nonstick spray to coat a standard 12-cup muffin pan and a standard 6-cup muffin pan. Lay each square centered in the bottom so the corners come up the sides slightly. Divide blueberry mixture between cups. Fold the pastry corners inward, toward the berries; brush with beaten egg and sprinkle with granulated sugar.
Bake 30-35 minutes or until pastry is golden brown and puffed. Cool for 5 minutes and remove while still warm. Then cool completely before icing.
To make the icing, whisk together the lemon juice and confectioners' sugar. Drizzle over the pastry cups. Enjoy, storing any leftovers in an airtight container.