Growing up in the south, some people name their homes. My parents were among them. I grew up in a home they named “POTLATCH.” It is a Native American word that means, “To Share Your Wealth in Celebration.” My dad would say, “Gwyn, practice “POTLATCH” and you will live a happy life.”
In the military we practice “Potlatch” too. …AND WE ARE ALL ABOUT THE potluck meal. It is always fun to try an array of goodies shared and made by the hands of my Army family. Today I am making 60 of these little handheld beauties to share this evening at Quarters One as we bid a fond farewell to an old friend.
Perfect for a Party! Perfect for a Picnic!
Give this easy Sparkling Charm recipe a try!
SPARKLE! SPARKLE! XX-gwyn
Handheld Blueberry Sparkle Puff Pastry Pies
1 box (2 sheets) frozen puff pastry, thawed in the refrigerator
2 large eggs, beaten with 3 teaspoons milk (egg wash)
1/2 cup sugar
3 tablespoons cornstarch
3 tablespoons water
1 cup fresh blueberries
*1 teaspoon lemon zest, optional
*1/2 teaspoon vanilla, optional
*Note: The lemon zest adds a bright flavor to the blueberries and the vanilla adds a bit of flavor. I personally don’t use either. I like the simplicity of just the blueberries.
Mix the cornstarch and water together in a small bowl and set aside. In a medium saucepan, combine the blueberries, sugar, and *lemon juice. Stirring occasionally, cook over medium heat 4-6 minutes. Stir in the cornstarch mixture, then bring to a boil and continue stirring. Once boiling, remove from heat then stir in the *vanilla. Allow to cool completely at room temperature.
Line a large baking sheet with parchment paper. Unfold the the pastry sheets and place them on a floured surface. Using a sharp knife, cut each sheet into 9 equal squares (1 lengthwise cut left to right and 3 even cuts top to bottom). Nine of the rectangles will be the bottoms of the handheld pies and nine will be the tops. Transfer the six bottom squares to the prepared baking sheet. Use a pastry brush to brush the edges of the bottom squares with the egg wash. Staying within the egg washed edges, spoon a bit of the cooled blueberry mixture onto each of the six bottom rectangles.
Lining up the edges, place the top rectangles over the filling. Crimp the edges with a fork to seal shut.
Chill the pies in the refrigerator for an hour.
Brush the tops of the pies with egg wash and sprinkle with sanding sugar. THIS IS THE SPARKLE STEP!
With a sharp knife, put two slits in the tops of each pastry.
Preheat oven to 375 degrees.
Bake the pies for 30 minutes or until the tops are golden brown. Remove pies from the oven and allow to cool on a baking rack until ready to handle and serve.
Where did I get the packaging? Click here: Clear Bags and Bakers String
Use this same recipe with raspberries, strawberries, or blackberries.
Add a spoonful of cream cheese before the filling and turn these into a breakfast pastry.
The filling can be made up to 5 days ahead of time and stored in an airtight container in the refrigerator.
Leaving the pies on the prepared baking sheet, you can lightly cover them and keep them in the refrigerator for 24 hours before baking.
Unbaked handheld pies can be stored in the freezer for 3 months. Wrap them in plastic wrap and store in an airtight container. Thaw them overnight in the refrigerator and bake them for 20 minutes at 300 degrees prior to serving. These are great for houseguests.