This simple, 5-ingredient puff pastry cups recipe features crisp, crumbly pastries with a sweet, creamy blueberry filling. To make things even easier, you can buy readymade pastry cups which you simply have to bake in the oven and then fill.
Jump to:
The mousse-like filling is made with blueberries and whipped cream, along with honey for sweetness and lemon for a bright zing of contrasting flavor. The combination of these ingredients is so good, especially in these lemon blueberry cookies and blueberry blondies.
So if you want to make a quick and easy dessert with just a handful of ingredients, you will find this recipe is one that you want to keep! Considering you can put pretty much any filling, sweet or savory, in pastry cups, it’s worth always keeping a package in the freezer for last-minute snacks.
Main Ingredients
These fruity pastries are very popular because they are so simple to make. All you have to do is bake the cups and mix the filling ingredients together. Here are some of the key ingredients used in this recipe:
- Puff pastry cups: To hold the cream filling. You can buy frozen cups or cases, otherwise, you can buy the sheets and cut them into cups on your own with a sharp knife or pizza wheel. Use any brand you like and check the packaging for exact baking directions. You will need the little ones, not the larger vol-au-vent ones to make this recipe.
- Blueberries: These add a fruit flavor and make the cream filling a pretty lavender color. Thawed blueberries would work if you make sure they’re fully thawed and you’ve drained the excess water on paper towels. However, fresh ones are even more delicious, so I recommend you use those. You can use any soft fruit you want in place of the blueberries too if you’re feeling experimental!
- Lemon juice: Adds a citrus zing. The lemon juice counteracts the sweetness of the berries as well as the honey and adds another dimension to the taste of the filling.
- Honey: For sweetness. Sugar would make the cream filling a bit grainy which is why honey is a great sweetener here. If you prefer you could use powdered sugar or your favorite kind of artificial sweetener, but taste as you go because these aren’t all a 1:1 ratio with sugar. With a sweetener, for example, you’ll only need a few drops.
Instructions Overview
Using readymade puff pastry cups really shaves time off making these cute fruit cups. All you need to do is bake them in a hot oven until they are golden while you prepare the filling. Puree the blueberries, lemon juice, and honey in a food processor.
Whip the cream with a tablespoon of the blueberry mixture until firm, then stir in the rest of the fruit mixture. Once the pastry cases are cool, you can pipe the filling into them.
Chill for 10 minutes to allow the filling time to firm up a little then top with a fresh blueberry (if you want to) and serve. A sprig of mint would also make a cute garnish.
Common Questions
The most common reason is using too low of a baking temperature. It won’t rise in an oven that’s cooler than 400°F. Without this high heat, sufficient steam isn’t produced in the oven and it’s the steam that puffs up the dough. So, ensure your oven has reached 400°F before putting the pastries in there.
For this recipe, the easiest thing is to use the cups (or shells) since they’re already the right shape. If you’re using sheets you’ll need to cut it into squares yourself, but this would also work if you can’t find the cups or shells.
If you are planning this dessert ahead, you can bake them in advance. Cooked pastry cups will keep for up to a week stored in an airtight container, but as you’d expect they’re better served right away.
Chopnotch Tips
- Swap the blueberries for any other type of soft fruit and the lemon juice for lime if you prefer.
- Keep an eye on them while baking since they might take closer to 15 minutes than 20 depending on your oven. Once they’re golden they’re ready.
- Although these will keep for 2 or 3 days in the refrigerator, they’re better served as soon as they’re made.
The cute, delicate puff pastry cups enclose a creamy blueberry mousse filling. These are quick and easy to make and perfect if you have unexpected company and you want to serve something homemade and special.
Related Recipes
Let us know what you think! Give this recipe a rating in the comments section below.
Recipe
How to Make
Puff Pastry Cups
Ingredients
For the pastry:
- 24 puff pastry cups, frozen
For the filling:
- ¼ cup blueberries
- 3 tablespoons lemon juice
- 2 tablespoons honey
- 1 cup heavy whipping cream
Instructions
To make the pastry:
- Preheat the oven to 400°F. Line a baking sheet with parchment paper. Place the frozen puff pastry sheets on the lined baking sheet and bake for 20 minutes or until golden brown. Remove from the oven and set aside to cool.
To make the filling:
- Meanwhile, add the blueberries, lemon juice, and honey to a food processor and blend until you have a smooth purée.
- Add the whipping cream to a mixing bowl, mix in one tablespoon of the blueberry purée, and then whip until firm.
- Stir in the remaining purée slowly until well combined, and then transfer the filling into a piping bag and refrigerate for 10 minutes to thicken.
- Remove the piping bag from the refrigerator and pipe the filling into the pastry cups. Optionally, top with a fresh blueberry. Serve and enjoy!
Notes
- Swap the blueberries for any other type of soft fruit and the lemon juice for lime if you prefer.
- Keep an eye on them while baking since they might take closer to 15 minutes than 20 depending on your oven. Once they’re golden they’re ready.
- Although these will keep for 2 or 3 days in the refrigerator, they’re better served as soon as they’re made.
PLEASE, which name brand puff pastry cups did you use?
Hi Nina, try to get the Pepperidge Farm Puff Pastry Shells. There are 6 shells per box.