Blueberry Pastry Pocket with Lemon Poppy Seed Glaze and Candied Cashews
- Level: Easy
- Yield: 6 pastry pockets
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1148
- Total Fat
- 52
- Saturated Fat
- 23
- Carbohydrates
- 163
- Dietary Fiber
- 5
- Sugar
- 110
- Protein
- 16
- Cholesterol
- 81
- Sodium
- 446
- Total: 1 hr 35 min (includes chilling time)
- Active: 35 min
Ingredients
Pastry Pocket:
10 ounces all-purpose flour (about 2 1/3 cups), plus more for dusting
1 teaspoon kosher salt
8 ounces (2 sticks) cold unsalted butter, cubed
6 ounces light corn syrup
1 pound blueberries
1/2 cup granulated sugar
Zest and juice of 1/2 lemon
Glaze:
12 ounces confectioners' sugar (about 2 2/3 cups)
1/2 teaspoon vanilla bean paste
Pinch of kosher salt
2 large egg whites
Zest and juice of 1/2 lemon, plus more juice if needed
1/2 teaspoon poppy seeds
Candied Cashews, recipe follows, for garnish
Candied Cashews:
1 teaspoon ice water
1 large egg white, beaten
2 cups whole cashews
1/4 cup granulated sugar
1/2 teaspoon vanilla bean paste
Generous pinch of kosher salt
Directions
- For the pastry pocket: Add the flour and salt to the bowl of a food processor. Give it a buzz to incorporate together. Add the butter and slowly pulse until the butter is the size of peas. Be careful not to overly process as you want small bits of butter to remain throughout. Transfer to a bowl, then add the corn syrup and mix with a spatula, making sure to scrape the bottom of the bowl, until it comes together. Turn the dough out onto a floured board, gently knead it just until it comes together and pat it into a disc. Transfer to a sheet tray lined with parchment paper and place in the refrigerator to chill for at least 30 minutes.
- Preheat the oven to 350 degrees F.
- Add the blueberries and granulated sugar to a saucepan and turn the heat to medium. Stir to combine and break up the blueberries with a wooden spoon. Bring to a boil, then reduce to a gentle simmer and cook until slightly thickened, about 5 minutes. Add the lemon zest and juice and mix to combine. Transfer the mixture to a bowl and let it cool.
- Roll out the dough to 1/8 inch thick and trim into a rectangle. Evenly drop 4 spoonfuls of the filling along one half of the longer side of the dough rectangle and fold the dough over to cover the filling. Press down between each filling pocket and along the edges to secure. Cut between each filling pocket to make 4 rectangular pastry pockets. Place the pastry pockets on a sheet tray lined with parchment paper.
- Bake until golden brown, 15 to 20 minutes. Remove to a sheet tray lined with a rack to cool before icing with the glaze.
- For the glaze: Sift the confectioners' sugar into a large bowl. Add the vanilla bean paste, salt and egg whites and mix to combine. Add the lemon zest and juice. Mix well to combine and add the poppy seeds. If the glaze seems too thick, add a little bit more lemon juice.
- Drizzle the lemon poppy seed glaze over the top of the pastry pockets and garnish with the Candied Cashews.
Candied Cashews:
- Preheat the oven to 350 degrees F.
- Whisk the water and egg white in a bowl until frothy. Add the cashews, granulated sugar, vanilla bean paste and salt and toss to combine. Transfer the mixture to a parchment-lined sheet and bake until golden brown, about 10 minutes. Let cool. Roughly chop.