These blueberry pastries would be a great dessert to make while the blueberries are in season. Make you own filling and serve slightly warm. Delicious!
DANISH PASTRY (This requires quite a bit of rolling)
Cream together butter and 2/3 cups or the flour. Once incorporated, roll out in 2 equal parts between 2 pieces of parchment paper (the size 6 x 12 inches). Place in refrigerator.
Using 3 cups of flour whisk dry yeast into flour. Set aside.
In a medium pot heat up milk, sugar and salt until it's just warm to touch and sugar and salt has dissolved.
In a large bowl mix together flour mixture hot milk, eggs, lemon extract and almond extract until its incorporated.
Knead the dough with the remaining flour (1/2 cup at a time) until well incorporated and dough is firm and pliable. Cover dough and let rise till it double in volume (about 1 - 2 hours).
Cut the dough into 2 equal parts and roll both pieces to 14 inch squares. Place slab of butter onto each dough and fold dough over top and seal the dough.
Roll each piece out to to form a rectangle about 20 x 12 inches. Then fold in thirds. Wrap in plastic and refrigerate for 30 minutes. Repeat process 2 more times. Make sure dough stays cold.
In a medium sized pot cook 6 cups of fresh blueberries, sugar, cornstarch, cinnamon and water on medium low heat, until sugar has dissolved and mixture has thickened (about 10 to 15 minutes). Remove from heat and stir in butter and remaining 2 cups of blueberries. Set to cool.
In a small pot heat up apricot jam and water until smooth and liquid form. Set aside.
SIMPLE WHITE ICING
In a small bowl mix sugar, cream and vanilla until smooth
Preheat oven to 450F
Line a couple of baking trays with parchment paper.
Roll dough out to a 20 x 12 rectangle. Cut into 4 inch square pieces. Spoon blueberry filling into middle of square and fold over to form a triangle.
Bake for 8 to 12 minutes or until golden brown. Brush apricot glaze over hot pastries.
Once pastries are cooled drizzle icing over pastries and serve.