Quick and easy for the perfect last course of any meal. These can be prepped ahead and refrigerated then popped in the oven right before the dessert course!
6 servings
2 cups blueberries
1/4 cup, plus 2 tablespoons granulated sugar
2 tablespoons corn starch
1 tablespoon Marsala cooking wine
1 teaspoon vanilla paste
1 package puff pastry (2 sheets) - thawed
Flour, for dusting
1 egg - beaten
Heat oven to 425 degrees. Mix together the blueberries, 1/4 cup sugar, Marsala, cornstarch, and vanilla paste. Let sit for at least 10 minutes
Using a rolling pin, roll out the 2 sheets of puff pastry on a lightly floured surface until large enough to cut out 4 to 5 inch circles. Using a 4 or 5 inch round bowl, trace circles with a knife and cut out. Place circles on a baking sheet lined with parchment paper.
Fill each center with some of the blueberry mixture and rustically fold ends over fairly tight. Brush with egg wash and sprinkle with remaining sugar. Bake for about 12 to 15 minutes or until golden. Serve with whipped cream.