I recently whipped up mini blueberry galettes that offer a playful twist on blueberry desserts. Crisp puff pastry mingles with fresh blueberries, tangy lemon juice and a dash of sugar. Each bite is a delightful blend of textures and flavors, sure to spark curiosity in these naturally enticing blueberry desserts.

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I’m excited to share my take on Mini Blueberry Galettes. I first came across this recipe when I was looking for a quick dessert that was both elegant and super easy to make.

Using just a sheet of frozen puff pastry that’s been thawed, fresh blueberries, granulated sugar, cornstarch, freshly squeezed lemon juice, and a pinch of salt, these little treats come together effortlessly. I mix everything to get that perfect balance of sweet and tart, then brush the pastry with a beaten egg and finish with a quick sprinkle of extra sugar.

I’ve always loved experimenting with various blueberry recipes, and this one really stands out among my favorite small desserts. It might remind you a bit of those elegant summer treats or even the lighter side of a dessert Oreo vibe, and its crispy, flaky texture makes it a hit at dinner parties and casual get-togethers alike.

Enjoy!

Why I Like this Recipe

I really love this recipe because it’s super easy to follow and it always turns out delicious. First off, I like that even though it looks fancy, using a single sheet of puff pastry and mixing in some fresh blueberries makes it so quick and simple to whip up. I love how the blueberries mix with sugar, lemon juice, and a little cornstarch to create a sweet and tangy filling that always excites my tastebuds.

Also, I really enjoy the texture of the puff pastry when it gets baked – its edges get all crispy and golden which makes every bite interesting. Plus, the egg wash trick gives that extra kick of flavor and the option to sprinkle more sugar on top adds a fun crunch.

Lastly, I appreciate that I can easily impress my friends and family with this mini galette idea because it’s both visually appealing and a total crowd-pleaser.

Ingredients

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Frozen puff pastry is rich in carbohydrates and fat that gives a flaky texture.
Fresh blueberries add natural sweetness, fiber and antioxidants, with a slight tart taste.
Granulated sugar provides sweetness, though its not very healthy when overused.
Cornstarch thickens the blueberry filling and keeps it from spilling over.
Lemon juice adds tang and brightness, balancing the sugary and fruity aspects.
Egg wash helps the pastry brown and gives it an appealing, glossy finish.
Extra granulated sugar sprinkle adds a delightful crunch and extra sweetness for an enhanced flavor burst.
Salt enhances flavors and balances sweetness without overpowering the natural notes.

Ingredient Quantities

1 sheet frozen puff pastry, thawed

1 1/2 cups fresh blueberries

1/4 cup granulated sugar

1 tablespoon cornstarch

1 tablespoon freshly squeezed lemon juice

1/4 teaspoon salt

1 egg, lightly beaten (for egg wash)

Extra granulated sugar for sprinkling (optional)

How to Make this

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1. Preheat your oven to 400°F and line a baking sheet with parchment paper.

2. Lay the thawed puff pastry on a lightly floured surface and cut it into 4-6 equal squares.

3. In a bowl, mix the fresh blueberries with 1/4 cup of granulated sugar, the cornstarch, lemon juice and salt.

4. Spoon a generous amount of the blueberry mix onto each pastry square, leaving a 1-inch border all around.

5. Fold the edges toward the center, overlapping slightly to create a rustic, crimped border.

6. Brush the folded edges lightly with the beaten egg.

7. If you like a bit of extra crunch, sprinkle a little granulated sugar on top.

8. Place the squares on the prepared baking sheet.

9. Bake for about 15-20 minutes until the pastry is puffed up and golden.

10. Let your mini galettes cool a bit before serving warm and enjoy your quick dessert!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Lightly floured work surface (or pastry board)
5. Sharp knife or pastry cutter
6. Mixing bowl
7. Spoon or spatula for stirring
8. Pastry brush
9. Measuring cups and spoons

Hope this helps!

FAQ

Q: Can I use frozen blueberries instead of fresh? A: Sure, you can use frozen ones, but make sure to thaw and drain them first or the filling might end up too watery.

Q: What if my puff pastry is too cold? A: If it’s super cold, let it sit out for a few minutes so it’s easier to work with. It makes rolling and shaping way simpler.

Q: Do I need to pre-cook the blueberry filling? A: Nope, you don't have to pre-cook. Mixing the blueberries with sugar, cornstarch, lemon juice, and salt ensures they cook nicely as the pastry bakes.

Q: Can i replace cornstarch with flour? A: You can, but flour wont thicken the filling as much. If you do use flour, maybe use a bit more to get the right consistency.

Q: How do I know when the galettes are done? A: They should come out with a golden, puffed up crust and the filling should be bubbly. Keep an eye on them so they dont get overbaked.

Mini Blueberry Galettes Recipe Substitutions and Variations

If you don’t have puff pastry, you can use a ready-made pie crust or even make a quick homemade flaky dough though it might not come out exactly the same.
If you can’t find fresh blueberries, feel free to use frozen ones but make sure to drain off some of the extra juice to avoid a soggy filling.
Instead of granulated sugar, you could try using brown sugar or even a bit of maple syrup for a deeper flavor, though the texture might be a tad different.
If you’re out of cornstarch, all-purpose flour can work as a thickener, just use a little extra since it doesn’t thicken quite as powerfully.
You can also substitute lemon juice with lime juice for that citrus kick, which gives a slightly different but equally tasty twist.

Pro Tips

1. Let the blueberry mix sit for a few minutes after mixing so the juices start to mingle with the sugar and cornstarch—this helps create a better filling consistency.
2. When folding the puff pastry, try not to over-handle it, cuz too much handling can make it tear or not puff up right; work quickly and gently for a rustic look.
3. Make sure to brush on that egg wash evenly, it helps the pastry get a nice golden color, but be careful not to overdo it, or you’ll end up with a soggy crust.
4. If you’re feeling adventurous, try swapping a bit of the lemon juice with a squeeze of lime for a subtle twist in flavor.

Mini Blueberry Galettes Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

200

kcal

Equipment: 1. Oven
2. Baking sheet
3. Parchment paper
4. Lightly floured work surface (or pastry board)
5. Sharp knife or pastry cutter
6. Mixing bowl
7. Spoon or spatula for stirring
8. Pastry brush
9. Measuring cups and spoons

Hope this helps!

Ingredients

1 sheet frozen puff pastry, thawed
1 1/2 cups fresh blueberries
1/4 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon salt
1 egg, lightly beaten (for egg wash)
Extra granulated sugar for sprinkling (optional)

Directions

Preheat your oven to 400°F and line a baking sheet with parchment paper.
Lay the thawed puff pastry on a lightly floured surface and cut it into 4-6 equal squares.
In a bowl, mix the fresh blueberries with 1/4 cup of granulated sugar, the cornstarch, lemon juice and salt.
Spoon a generous amount of the blueberry mix onto each pastry square, leaving a 1-inch border all around.
Fold the edges toward the center, overlapping slightly to create a rustic, crimped border.
Brush the folded edges lightly with the beaten egg.
If you like a bit of extra crunch, sprinkle a little granulated sugar on top.
Place the squares on the prepared baking sheet.
Bake for about 15-20 minutes until the pastry is puffed up and golden.
Let your mini galettes cool a bit before serving warm and enjoy your quick dessert!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.