Made with puff pastry, these homemade sweet treats are packed with berries. Despite their name, they bake in the oven. Top them with a drizzle of sugary glaze or cover them in violet icing—made with confectioners' sugar and freeze-dried blueberries. Sprinkles are optional.

Martha Stewart Living, April 2019


Read the full recipe after the video.

Recipe Summary

20 mins
1 hr 10 mins
Makes 6


Sugar/Blueberry Glaze


  • Stir together sugar, cornstarch, and salt. Add berries and zest; toss to coat, mashing some berries against side of bowl. On a lightly floured surface, roll pastry into a rectangle; cut into six 4-by-5-inch rectangles.

  • Place 1 heaping tablespoon of filling lengthwise on one half of each rectangle, leaving a 1/2-inch border. Whisk egg with 1 teaspoon water. Brush borders with egg wash; fold dough over filling and press edges to seal. With the tip of a sharp knife, cut vents in each pastry. Arrange pastries on a parchment-lined baking sheet; freeze until firm, 20 minutes (or, wrapped in plastic, up to 2 days).

  • Preheat oven to 400 degrees. Brush pastries with egg wash. Bake, rotating sheet halfway through, until deep golden brown and juices are bubbling, 25 to 27 minutes. Transfer using parchment to a wire rack; let cool completely. Glaze and decorate as desired. Let set before serving.

Sugar/Blueberry Glaze
  • Place blueberries in a resealable plastic bag; crush with a rolling pin until finely ground. (You should have 1 tablespoon.) Transfer to a bowl; whisk in sugar. Gradually whisk in 1 tablespoon water and vanilla. Whisk in more water, 1 teaspoon at a time, until thick like honey. Whisk until smooth. Use immediately.