Blueberry Apple Cinnamon Puff Pastry Pie
Blueberry Apple Cinnamon Puff Pastry Pie
Ingredients
For the Puff Pastry Base
- 1 sheet puff pastry, rectangular, thawed if frozen
For the Cinnamon-Sugar Butter Filling
- 1/2 cup unsalted butter, cut into pieces
- 1 tablespoon ground cinnamon
- 1/2 cup light brown sugar, packed
- 1 teaspoon lemon zest, grated
For the Creamy Fruit Filling
- 1/2 cup sour cream
- 2 large eggs
- 1/4 cup granulated sugar
- 1 cup fresh blueberries
- 1 apple, medium, peeled, cored, and finely diced
For Finishing
- 1 tablespoon powdered sugar, for dusting, as needed
Instructions
- 1
Preheat your oven to 375°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375
- 2
Prepare the cinnamon-sugar butter filling: In a double boiler or a heatproof bowl set over a pot of simmering water, melt the unsalted butter. Once melted, remove from heat and stir in the ground cinnamon, light brown sugar, and grated lemon zest until well combined and a thick paste forms.
⏱️ 5 min
- 3
Unroll the puff pastry sheet onto the prepared baking sheet. Evenly spread the cinnamon-sugar butter filling over the entire surface of the puff pastry, leaving a small border around the edges.
⏱️ 2 min
- 4
Tightly roll the puff pastry lengthwise into a log. Bring the ends of the log together to form a large ring and gently pinch them to seal, creating a circular wreath shape.
⏱️ 3 min
- 5
Using a sharp knife, make cuts around the circumference of the ring, about 1-inch apart, cutting almost all the way to the inner edge but leaving the center connected. Gently twist each segment to expose the cinnamon-sugar swirl. Use a potato masher to create a central depression or well in the middle of the pastry ring.
⏱️ 5 min
- 6
Prepare the creamy fruit filling: In a medium bowl, whisk together the sour cream, large eggs, and granulated sugar until smooth. Gently fold in the fresh blueberries and finely diced apple.
⏱️ 3 min
- 7
Carefully pour the creamy fruit filling into the central depression of the puff pastry wreath.
⏱️ 1 min
- 8
Bake for 25 minutes, or until the puff pastry is golden brown and puffed, and the creamy filling is set. If the pastry starts to brown too quickly, you can loosely tent it with aluminum foil.
⏱️ 25 min•🌡️ 375
- 9
Remove from the oven and let cool slightly on the baking sheet. Dust with powdered sugar before serving, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Blueberry Apple Cinnamon Puff Pastry Pie
Ingredients
For the Puff Pastry Base
- 1 sheet puff pastry, rectangular, thawed if frozen
For the Cinnamon-Sugar Butter Filling
- 1/2 cup unsalted butter, cut into pieces
- 1 tablespoon ground cinnamon
- 1/2 cup light brown sugar, packed
- 1 teaspoon lemon zest, grated
For the Creamy Fruit Filling
- 1/2 cup sour cream
- 2 large eggs
- 1/4 cup granulated sugar
- 1 cup fresh blueberries
- 1 apple, medium, peeled, cored, and finely diced
For Finishing
- 1 tablespoon powdered sugar, for dusting, as needed
Instructions
- 1
Preheat your oven to 375°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375 - 2
Prepare the cinnamon-sugar butter filling: In a double boiler or a heatproof bowl set over a pot of simmering water, melt the unsalted butter. Once melted, remove from heat and stir in the ground cinnamon, light brown sugar, and grated lemon zest until well combined and a thick paste forms.
⏱️ 5 min - 3
Unroll the puff pastry sheet onto the prepared baking sheet. Evenly spread the cinnamon-sugar butter filling over the entire surface of the puff pastry, leaving a small border around the edges.
⏱️ 2 min - 4
Tightly roll the puff pastry lengthwise into a log. Bring the ends of the log together to form a large ring and gently pinch them to seal, creating a circular wreath shape.
⏱️ 3 min - 5
Using a sharp knife, make cuts around the circumference of the ring, about 1-inch apart, cutting almost all the way to the inner edge but leaving the center connected. Gently twist each segment to expose the cinnamon-sugar swirl. Use a potato masher to create a central depression or well in the middle of the pastry ring.
⏱️ 5 min - 6
Prepare the creamy fruit filling: In a medium bowl, whisk together the sour cream, large eggs, and granulated sugar until smooth. Gently fold in the fresh blueberries and finely diced apple.
⏱️ 3 min - 7
Carefully pour the creamy fruit filling into the central depression of the puff pastry wreath.
⏱️ 1 min - 8
Bake for 25 minutes, or until the puff pastry is golden brown and puffed, and the creamy filling is set. If the pastry starts to brown too quickly, you can loosely tent it with aluminum foil.
⏱️ 25 min•🌡️ 375 - 9
Remove from the oven and let cool slightly on the baking sheet. Dust with powdered sugar before serving, if desired.
⏱️ 1 min