Blueberry Pastry Rings: A Delightful Treat

Ingredients

Pastry Dough

• 1 ½ cups (190 g) all‑purpose flour
• ⅓ cup (75 g) granulated sugar
• ½ cup (115 g) unsalted butter, cold and cubed
• 2 – 3 tbsp ice‑cold water

Blueberry Filling

• 2 cups fresh blueberries (about 300 g)
• ¼ cup (50 g) granulated sugar
• 1 tbsp fresh lemon juice
• 1 tsp cornstarch

Lemon‑Honey Glaze

• 3 tbsp honey
• ½ cup (60 g) powdered sugar
• 1 tsp lemon zest
• 1 – 2 tbsp warm water (as needed)

Instructions

Preparing the Blueberry Filling

1. Combine fruit and sugar. In a medium saucepan, toss the blueberries with granulated sugar and lemon juice. Stir gently to coat; the sugar will draw out the juices, creating a natural syrup.
2. Thicken the sauce. Sprinkle the cornstarch over the berries, then stir to dissolve. Bring the mixture to a gentle boil over medium heat, cooking for 2‑3 minutes until the sauce thickens and becomes glossy. Remove from heat and let cool slightly.
3. Cool the filling. Transfer the compote to a shallow dish and refrigerate for 10 minutes. A cooler filling prevents the pastry from becoming soggy during the bake.

Assembling and Baking the Rings

1. Roll the dough. On a lightly floured surface, roll the chilled dough to about ¼‑inch thickness. Using a 3‑inch round cutter, cut out circles; then, using a smaller 1‑inch cutter, punch a hole in the center of each circle to create a ring shape.
2. Fill the rings. Place each dough ring on a parchment‑lined baking sheet. Spoon a heaping teaspoon of the cooled blueberry compote onto the center of each ring, spreading gently to the edges while leaving a small border of dough.
3. Bake to perfection. Preheat the oven to 375°F (190°C). Brush the exposed dough edges with a little melted butter for extra color. Bake for 18‑22 minutes, or until the pastry is golden‑brown and the filling is bubbling.
4. Glaze while warm. While the rings are still hot, drizzle the lemon‑honey glaze over each one. The heat melts the glaze, allowing it to seep into the pastry and create a shiny finish.
5. Rest and serve. Allow the rings to cool on a wire rack for 5 minutes. This short rest lets the glaze set and the filling firm up, making the rings easier to lift without breaking.