New Recipe Added: Blueberry Puff Pastry Hand Pies

⭐

🔥

Jan 28 • Recipes

This is what I've been up to all afternoon

This recipe builds on the laminated dough technique we covered in the recent Danish Pastry Bake Along. If you're looking for another application for that skill set, or if you want to practice your lamination with a simpler final product, this is it.

What You'll Learn:

How to apply laminated dough technique to hand pies
Creating a stable fruit filling that won't make pastry soggy
Shaping and sealing techniques for individual pastries
Achieving professional bakery finish with egg wash and coarse sugar

Key Teaching Points:

The importance of completely cooling your filling before assembly
Maintaining cold dough temperature throughout the process
Working with pastry scraps without compromising lamination
Recognizing proper bake doneness in laminated products

The recipe includes the full laminated dough process from our Danish pastry lesson, plus detailed instructions for the blueberry filling and assembly. Students can also use store-bought puff pastry as noted in the recipe if they want to focus just on filling technique and finishing.

This is an excellent intermediate-level project that reinforces lamination fundamentals while producing an impressive finished product.

Recipe now available in the Recipe Pantry under Desserts/Pastry. https://pantry.bakinggreatbread.com/recipes/blueberry-puff-pastry-hand-pies?variant=yeasted

1:40

6 comments