With just four simple ingredients, you can easily make this blueberry puff pastry dessert and look like a professional pastry chef to your family and friends. And the best part? No one has to know how easy it was to make.
During the summer season when blueberries are in abundance, there's no dessert better than one that requires minimal preparation time such as this Blueberry Puff Pastry Dessert. My sister's family introduced this dessert to me and I fell in love with it because of how simple yet tasty it is.
Ingredients
- Puff Pastry- Found in the freezer isle near ice cream and frozen desserts.
- Blueberries
- Cool whip
- Sweetened Condensed Milk
See recipe card for quantities.
Instructions
Preheat oven to 400F. Defrost, unfold, and cut puff pastry into 1-inch squares. Place onto a piece of parchment paper on a baking sheet and bake in the preheated oven for 15 minutes.
While the puff pastry is baking and cooling. Let's make the cream. In a bowl of a stand mixer cream together 16 oz of cool whip and 16 oz of sweetened condensed milk.
Once the puff pastry cubes have cooled and the cream is ready add the puff pastry pieces to the cream and mix together to coat the puff pastry with cream. If ok if the puff pastry breaks up.
In a bowl or individual cups, fill halfway, sprinkle blueberries evenly, then fill to the top with remanned cream and pastry, and finish by topping with more blueberries and garnishing with fresh mint.
Let the puff pastry adsorb the cream and become soft. Enjoy in 2 hours or the next day.
Hint: Make the night before serving and let the puff pastry adsorb the flavor of the cream. Then serve the next day for a hassle-free dessert.
Substitutions
- Cool whip - You can substitute with whipped topping or whip your own for a lower sugar option. With a mixer beat 1 ½ cups of heavy whipping cream once stiff peaks form add in the condensed milk and continue the rest of the steps.
- Blueberries - strawberries would be another berry that would work well. Or use both to make a fun patriotic design.
Variations
This Blueberry Puff pastry dessert can be served in a large bowl for sharing or in individual cups, ideal for parties and events.
Storage
Store the puff pastry dessert covered with plastic wrap and in the fridge. Eat within 2 days otherwise the blueberries will mold.
If you leave out the fresh fruit and only add it on top the day of you can make this dessert up to 3 days prior.
Top tip
If you are looking to make this dessert ahead of time leave out the blueberries in the center and add them on top before serving this way you can make this dessert 2-3 days ahead of time.
FAQ
Thaw the dough on the counter for 2 hours or in the fridge if thawing overnight which would be the best way. This allows the puff pastry dough to become pliable without softening too much.
Only give the dough 2-3 rolls at most, when handled too much, the pastry can turn out tough. To make sure that the cooked pastry is light and crisp, handle the dough gently and as little as possible when rolling out and forming.
Related
Looking for other recipes like this? Try these:
BLUE BERRY PUFF PASTRY DESSERT
Equipment
- 1 baking sheet
- Mixer
- mixing bowl
Ingredients
- 2 puff pastry sheets
- 1 cup blueberries
- 16 oz cool whip
- 16 oz sweetened condensed milk
Instructions
- Preheat oven to 400F.
- Defrost, unfold, and cut puff pastry into 1-inch squares. Place onto a piece of parchment paper on a baking sheet and bake in the preheated oven for 15 minutes.
- While the puff pastry is baking and cooling. Let's make the cream. In a bowl of a stand mixer cream together 16 oz of cool whip and 16 oz of sweetened condensed milk.
- Once the puff pastry cubes have cooled and the cream is ready add the puff pastry pieces to the cream and mix together to coat the puff pastry with cream.
- In a bowl or individual cups, fill halfway, sprinkle blueberries evenly, then fill to the top with remanned cream and pastry, and finish by topping with more blueberries and garnishing with fresh mint.
- Let the puff pastry adsorb the cream and become soft. Enjoy in 2 hours or the next day. Make the night before serving and let the puff pastry adsorb the flavor of the cream. Then serve it the next day for a hassle-free dessert.
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