Blackberry Puff Pastry Snowflake
Description
Creating a beautiful and delicious puff pastry snowflake is easier than you think! Load it up the most delicious Oregon blackberries and you have a gorgeous and tasty holiday treat!
Ingredients
- 3 Cups Blackberries, frozen (see notes)
- 1/2 Cup Brown Sugar
- 3 Tablespoons Cornaby's EZ Gel, see notes for using cornstarch
- 1/2 teaspoon Cinnamon
- 2 Sheets Puff Pastry, thawed
- 1 Egg, large
- 1 Splash Water
- Powdered Sugar
Instructions
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
- Place the berries, brown sugar, EZ gel and cinnamon in a pot over medium heat. Stir until smashed and thickened, about 5 minutes. Let cool.3 Cups Blackberries, 1/2 Cup Brown Sugar, 3 Tablespoons Cornaby's EZ Gel, 1/2 teaspoon Cinnamon
- Meanwhile, roll out the puff pastry and cut both sheets in two equal circles. I like to use a large mixing bowl to measure. Place one of the puff pastry circles on the lined baking sheet.2 Sheets Puff Pastry
- Spread the berries in the center of puff pastry circle on the baking sheet leaving about a half inch around the edge. Place the second dough on top, seal closed.
- Whisk the egg and water together in a small bowl and set aside.1 Egg, 1 Splash Water
- Using a very small bowl in the middle, press gently and lift off, set aside.
- Using a pizza cutter or sharp knife, make 16 cuts (see notes) going from the mini bowl line to the outside edge. Take two pieces, twist them away from each other and brush with a little egg was on one side then press together to form a tail. Repeat.
- Brush all over the snowflake with the egg wash. You can sprinkle with sanding sugar if desired.
- Bake at 400 degrees F for 20-25 minutes and dust with powdered sugar. Serve with whipped cream or extra berry sauce.Powdered Sugar
Notes
Note: Check the label that they are from Oregon / “Grown in the USA” for the sweetest blackberries.
Note: Substitute 1 ½ Tablespoons of cornstarch for the EZ Gel
Note: To keep everything symmetrical, I always cut the first 4 slits (top, bottom, left and right) around the center small circle. Then I cut each of those each of those sections in half, and then each of those sections in half one more time. You end up with 16 little strips coming out of the center circle.
Nutrition
Calories: 287kcal