Ingredients
2 ½ cups all-purpose flour
⅓ cup granulated sugar (for dough)
¼ cup granulated sugar (for filling)
½ teaspoon salt
1 cup unsalted butter, cold and cubed
½ cup ice water
3 cups fresh or frozen blueberries
1 teaspoon lemon zest
2 tablespoons cornstarch
1 ½ cups cold heavy cream
½ cup powdered sugar
1 teaspoon vanilla extract
1 egg wash (egg beaten with 1 tbsp water, optional)
Instructions
Prepare pastry dough: Whisk flour, ⅓ cup sugar, and salt in a large bowl.
Add cold butter cubes and use a pastry cutter to work into flour until crumbly.
Add ice water, 1 tablespoon at a time, until dough forms a ball. Chill for 30 minutes.
Roll dough into ¼-inch thickness, cut 4-inch rounds. Use a 3-inch cutter to create central holes for rings.
In a saucepan, combine blueberries, lemon zest, ¼ cup sugar, and cornstarch. Cook until thickened, mashing berries slightly.
Chill blueberry filling. In a bowl, whip cream, powdered sugar, and vanilla until stiff peaks form.
Fill each pastry ring with a dollop of blueberry compote and a swirl of vanilla cream.
Repeat layers. Brush tops with egg wash if desired. Bake at 375°F (190°C) for 25–30 minutes until golden.
Notes
Use cold butter for flakiest pastry texture.
If freezing blueberries, thaw completely before making compote.
Egg wash is optional for browning; omit if making gluten-free or allergen-free versions.
- Prep Time: 25
- Cook Time: 30
- Category: Cakes & Pastries
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pastry ring
- Calories: 245
- Sugar: 18g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg