BLACKBERRY SWIRL Puff Pastries

Table of Contents: DESSERTS (NON-FROZEN)


 

The Blackberry Swirl Puff Pastries will have seeds in them unless you press the blackberries through a fine sieve to remove the seeds.  That makes such a mess! And, our family likes the seeds in the pastries.  It’s your choice …….

As soon as the pastries are cooled, put them in a tightly sealed container since they quickly pick up moisture in the air and will get soggy.


12 oz. fresh blackberries

7 T. granulated sugar

2 T. water

2 tsp. cornstarch

1 tsp. butter or margarine

Pinch of salt

1 sheet puff pastry, thawed overnight in the refrigerator

 

 

 

 

 

 

Heavily spray-oil a long, baking pan; and set aside.

 

Wash and drain the blackberries; then put into a medium-size non-stick saucepan, sprinkle with sugar, add water, and stir.   Bring the berries to a boil; then immediately reduce the heat to simmer.   Slowly cook the berries and mash them as they cook until the berries cook into a syrup.

 

Add the butter to melt, and mix well; then slowly blend in the cornstarch until the mixture is smooth.  Stir in the pinch of salt.

 

Allow the blackberry mixture to cool.

 

Preheat oven to 400 degrees.  Dust a large cutting board and a rolling pin with plain flour.  Unfold the thawed puff pastry sheet; then roll it out with the rolling pin to a larger, thinner size, but keep the original shape.

 

Spread the cooled blackberry mixture over the entire puff pastry sheet; then roll, in jellyroll style, the puff pastry sheet and the blackberry mixture into a complete, tight roll.  (The roll will cut into prettier uncooked swirls if refrigerated until cold, but this step is not absolutely necessary.  I skipped this step on the photos here.)  Cut the roll into 1” round slices.

 

Move the slices to the prepared baking pan.  Place them in the pan with enough room to puff and spread.  Bake in the preheated oven until the pastry has puffed and turned golden brown.  Remove the pan from the oven, and carefully move the hot puffed pastry swirls to a wire rack to completely cool.

This recipe is NOT rocket science although the presentation might look like it.  Don’t tell everything you know!


I love blackberries and we are coming up on blackberry season in Alabama.  Fortunately I can buy blackberries at the market almost year ‘round so I don’t have to wait until May.  Actually we get dewberries before we get blackberries, but either berry is great.

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