Blueberry Pastry

For the blueberry pastries, roll out the pastry, divide into 8 rectangles and brush the edges with beaten egg. Make a small cut in the middle of the dough in the upper half of each rectangle, put a teaspoon of blueberry jam on the lower half of the dough and fold the piece of dough so that the small cut is in the middle of the pocket.

Press the edges well! Brush the pastries with egg, sprinkle with cinnamon sugar and place on a baking tray covered with baking paper.

Bake quickly at 200 degrees in the middle of the oven until light brown. In the meantime, mix the wine with the remaining jam until smooth and pour this mixture into a piping bag.

When the pastries are done baking – after about 12 to 15 minutes, you have to watch them – remove the tray from the oven and quickly squirt in plenty of jam mixture through the slits in the top of the pastry.

In this way, the blueberry pastries are well filled and yet not in danger of bursting during baking.

Preparation Tip:

Instead of blueberry pastry, you can bake any other pastry in this way.

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