Make a puff pastry blueberry galette this summer, it's an easy and delicious dessert treat! Flaky, buttery puff pastry is filled with fresh blueberry filling and baked until golden and bubbly.
Recipe summary
Flavor/texture: Sweet blueberry filling is baked in a flaky, buttery puff pastry crust. Serve with a dollop of whipped cream or scoop of vanilla ice cream.
Fresh or frozen: Make this recipe with fresh or frozen (thawed) blueberries!
Serves: 8 people
Similar to: Blueberry Crisp, Puff Pastry Blueberry Turnovers
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Ingredients and substitutions
- Fresh blueberries - Can be substituted with other berries you have on hand, like raspberries or strawberries. Want to use frozen blueberries? Thaw them beforehand and strain off any extra juices before mixing your pie filling.
- Puff pastry - Can be homemade or store bought. I like the way the puff pastry makes a big, crunchy, flaky crust around the edges, but a traditional pie crust will also work just fine.
- Other filling ingredients - Granulated sugar, lemon juice, vanilla extract, cinnamon, salt, and cornstarch. The cornstarch can be substituted with flour if needed (it's necessary to thicken the filling as it bakes).
- Heavy cream (optional) - I like to brush my pie crusts with heavy cream before baking. Similar to an egg wash, this creates a beautiful brown crust when baked. If you don't have any heavy cream on hand, whole milk or a whisked egg also works.
How to make a blueberry galette
- Add blueberry mixture to the center of your prepared puff pastry square. Fold the dough clockwise around the edges, pinching as necessary and leaving the center open.
- Brush the puff pastry with heavy cream or an egg wash and then sprinkle with sugar. This will help the crust brown and add a tasty crunch.
- Ensure everything is secure then bake at 400F for 30-40 minutes or until crust is golden brown and filling is bubbling.
- Allow to cool before slicing and serving.
Tips and tricks
Roll out puff pastry - Use a rolling pin to roll your dough out to about 10-12 inches square. This removes creases and also stretches your dough out slightly, creating more room for filling.
Don't worry about perfection - One of the greatest parts of making a galette is its rustic look. When folding your dough around the filling, worry more about sealing up the filling and less about creating the perfect crust.
Handle dough as little as possible - Warm hands can melt the thin layers of butter in your puff pastry. Handle your dough as little as possible and don't fuss with it too much.
Don't add too much filling - Extra filling can cause your galette to unravel in the oven or leak. If you've got extra blueberries to use, make two galettes instead of overfilling a single crust.
Frequently asked questions
Yes, this recipe originally called for a standard pie crust, but has since been updated to be made with puff pastry. Either option will work.
Your galette can be served warm (slightly cooled from the oven) or room temperature. Leftovers can be reheated with just a few seconds in the microwave.
I like to serve mine with a dollop of whipped cream or a scoop of vanilla ice cream.
Recommended
📖 Recipe
Puff Pastry Blueberry Galette
Ingredients
- 1 sheet puff pastry, thawed
- 1.5 cups blueberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 tablespoon heavy cream, optional
Instructions
- Preheat oven to 400℉. Line a baking sheet with parchment paper.
- Unfold puff pastry and using a rolling pin, roll out into a 10 to 12 inch square, removing creases. Transfer to parchment lined baking sheet.
- In a bowl, add blueberries, granulated sugar, lemon juice, cornstarch, vanilla extract, salt, and cinnamon. Stir until cornstarch dissolves and ingredients are evenly incorporated. Gently pour blueberry filling into the center of prepared puff pastry, leaving a 2-3 inch border around the edges.
- In a clockwise pattern, fold edges of dough over filling (pinching together as needed), leaving a small circle of filling visible in the center.
- Optionally, brush edges of crust with heavy cream and sprinkle with additional granulated sugar.
- Bake for 30 to 40 minutes, or until crust is golden brown and filling is bubbling. Remove from oven and allow to cool before slicing and serving.
Equipment Recommendations
Notes
- Storage: Store any leftovers in a sealed container at room temperature for 2-3 days.
- A la mode: Optionally, top galette with a scoop of vanilla ice cream or whipped cream before serving.
- Crust substitution: Puff pastry can be substituted with a traditional pie crust if desired.
- Frozen berries?: If using frozen berries, strain off excess juices before mixing your filling.
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