Description
Simple, flaky, fruity, and bright — these mini pastries make the perfect party treat. They use store-bought puff pastry, a spoonful of blueberry jam, and a quick lemon buttercream, so they look fancy but take very little effort. They’re great for brunch, holidays, or anytime you need a fast dessert that impresses.
Ingredients
For the Pastries
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2 sheets frozen puff pastry, thawed
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1 egg + 1 tbsp cold water (egg wash)
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2–3 tbsp granulated sugar
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2 tbsp blueberry jam
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Fresh lemon zest (garnish)
For the Lemon Buttercream
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½ cup unsalted butter, softened
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1½ cups powdered sugar
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1 tbsp fresh lemon juice
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1 tsp lemon zest
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1–2 tsp milk (only if needed)
Instructions
1. Prep
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Preheat oven to 400°F (200°C).
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Line a baking sheet with parchment paper.
2. Cut the Pastry
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Lay out the puff pastry on a lightly floured surface.
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Cut each sheet into 12 squares (about 2.5 inches).
3. Add the Golden Shine
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Brush each square with egg wash.
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Sprinkle the tops with sugar.
4. Bake
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Arrange on the baking sheet with space between each square.
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Bake 12–15 minutes or until puffed and golden brown.
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Cool completely on a rack.
5. Make the Lemon Buttercream
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Beat the softened butter for 1 minute.
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Gradually add the powdered sugar.
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Mix in the lemon juice and zest.
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If the frosting is too thick, add a tiny splash of milk.
6. Assemble
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Gently press the center of each pastry to create a small well.
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Add ½ teaspoon blueberry jam to each.
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Pipe or spoon lemon buttercream on top.
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Garnish with lemon zest.
Notes
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Keep the pastry cold. Warm puff pastry won’t rise well.
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Don’t fill while warm. The frosting will melt — make sure pastries are fully cooled.
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Use good-quality jam. It makes a big difference in flavor.
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Buttercream too soft? Chill for 10–15 minutes, then re-whip.