John Myers
Blueberry Coconut Bags
The perfect blueberry coconut bags recipe with a picture and simple step-by-step instructions.
- 1 packet Frozen puff pastry
- 250 g Blueberry fresh or frozen
- 50 g Desiccated coconut
- 1 packet Vanilla sugar
- 4 tbsp Milk
- 3 tbsp Sugar
- Icing sugar for dusting
- Vanilla icecream
- Spread out the puff pastry sheets and let thaw for 10 minutes at room temperature. With fresh blueberries, select, wash briefly and pat dry. Thaw frozen blueberries. (I frozen fresh blueberries last year) Mix the blueberries with the vanilla sugar and desiccated coconut.
- Brush the edges of the puff pastry sheets with milk. Spread a little blueberry filling on each half of the plate, leaving a wide margin. Fold the other half of the dough over the filling and press firmly together at the edges. Place the blueberry bags on a baking tray lined with baking paper, brush with the remaining milk and sprinkle with sugar. Bake in the hot oven for 15-20 minutes. Dust the blueberry coconut bags with powdered sugar and enjoy warm with vanilla ice cream. ;O)
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