Best 3 Puff Pastry Blueberry Cobbler Recipes

Indulge in a delightful symphony of flavors with our delectable Puff Pastry Blueberry Cobbler, a perfect treat for any occasion. This exceptional dish combines the flaky, buttery layers of puff pastry with a vibrant, juicy blueberry filling, creating a tantalizing contrast of textures and flavors. Whether you're hosting a brunch, planning a summer picnic, or simply craving a sweet indulgence, this cobbler is guaranteed to impress. With its ease of preparation and stunning presentation, it's the ideal dessert for both novice and experienced bakers alike. So, embark on a culinary journey and discover the secrets behind this extraordinary Puff Pastry Blueberry Cobbler, along with other enticing recipes featured in this article.

Check out the recipes below so you can choose the best recipe for yourself!

MIXED BERRY COBBLER

Mixed Berry Cobbler image

Puff pastry makes an elegant toping for this fresh berry cobbler that's easy to make and even better to eat.

Time 1h40m

Yield Serves: 8

Number Of Ingredients 7

Ingredients

1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
1/2 cup sugar
8 cups sliced fresh strawberries
1 tablespoon finely grated lemon zest and/or fresh blueberries, raspberries, blackberries
3 tablespoons cornstarch
3 tablespoons water
4 cups vanilla ice cream

Steps:

Heat the oven to 400°F.
Sprinkle the work surface with 2 tablespoons sugar. Unfold the pastry sheet onto the sugar. Roll the pastry sheet into a 10 x 9-inch rectangle. Cut into 8 (4 1/2x2 1/2-inch) rectangles.
Stir the cornstarch and water in a small bowl until smooth. Heat the berries, lemon zest and remaining sugar in a 2-quart saucepan over medium heat to a boil. Stir in the cornstarch mixture. Cook and stir for 5 minutes or until mixture boils and thickens. Spoon the berry mixture into a 3-quart shallow baking dish. Top the berry mixture with the pastry rectangles, sugar-side up, but not touching.
Bake for 20 minutes or until pastry is golden brown. Let the cobbler cool in the baking dish on a wire rack for 10 minutes. Serve with the ice cream.

CAST-IRON BLUEBERRY AND NECTARINE GALETTE

Cast-Iron Blueberry and Nectarine Galette image

Provided by Ree Drummond : Food Network

Categories dessert

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1 sheet frozen puff pastry, thawed
All-purpose flour, for dusting
2 cups blueberries
3 nectarines, pitted and diced
1/4 cup sugar
2 tablespoons cornstarch
Juice of 1 lemon
1 large egg, lightly beaten
Vanilla ice cream, for serving

Steps:

Preheat the oven to 425 degrees F.
Roll out the puff pastry on a lightly floured surface to a 1/4-inch-thick square.
Transfer to a 9-inch cast-iron skillet, gently pressing it into the skillet and allowing the extra to hang over the edges.
Place the blueberries, nectarines, sugar, cornstarch and lemon juice in a bowl. Toss to combine and add the mixture to the prepared skillet.
Mix the egg with 1 tablespoon water in a bowl and brush the visible pastry with the egg wash.
Bake until the pastry is golden and the fruit is bubbling, 40 to 45 minutes.
Serve warm with a big scoop of vanilla ice cream.

PUFF PASTRY BLUEBERRY COBBLER RECIPE

Puff Pastry Blueberry Cobbler Recipe image

Provided by JimMac

Number Of Ingredients 9

Ingredients

1 sheet frozen puff pastry
1 pound blueberries (frozen or fresh, don't thaw frozen berries in advance)
1/4 - 1/2 cup sugar (depending on how sweet the berries are)
2 tsp. fresh lemon zest
1 tsp. ground cardamom
1 1/2 Tbsp. instant tapioca, ground* or
1 Tbsp. tapioca starch or
1 Tbsp. corn starch
1 Tbsp. butter, cut into small pieces

Steps:

Preparation: 1. Thaw pastry according to package directions - 30 to 40 minutes. Once thawed, place a 1 quart casserole or baking dish on it and cut the pastry to fit. 2. Heat oven to 400 degrees. 3. If using fresh berries, pick through them discarding any red ones and checking for stems. 4. Mix together remaining ingredients in a medium bowl and pour into casserole. Spread evenly and ad pieces of butter on top. 5. Place the puff pastry on top and gently press down. Cut 4 slits in the top. 6. Bake in center of oven until pastry is puffed and golden and fruit is bubbling around edges - 40 to 50 minutes. *Note: I've never seen tapioca starch, so I buy instant tapioca and grind it in the electric coffee grinder I use for spices. It you don't grind it you end up with little tapioca balls in the mixture and I don't like them.

Tips:

Use fresh blueberries for the best flavor and texture.
If using frozen blueberries, thaw them completely before using.
Gently toss the blueberries with sugar and lemon juice to prevent them from bleeding too much.
Don't overwork the puff pastry dough, as this will make it tough.
Chill the puff pastry dough before rolling and baking to prevent it from shrinking.
Bake the cobbler until the puff pastry is golden brown and the blueberries are bubbling.
Serve the cobbler warm with a scoop of vanilla ice cream.

Conclusion:

This puff pastry blueberry cobbler is an easy and delicious dessert that is perfect for any occasion. It's a great way to use up fresh blueberries, and it's sure to be a hit with your family and friends. With its flaky puff pastry crust and sweet and juicy blueberry filling, this cobbler is a must-try for any blueberry lover.