Blueberry Lemon "Carrés"

Fresh Blueberry and Lemon Curd-filled Puff Pastry

This bit of fun was enjoyable partly because it was quick and easy to make. (Mostly because I didn't make the pastry dough by hand, it was store-bought, but a good store-bought one.)

Croissants are usually of the plain, chocolate, and almond variety, and I somehow got it in my head to switch it up by incorporating a rightfully popular combination of blueberry and lemon ‚ as can be found in many chichi pancakes as of late.

I took one pastry sheet, cut it cross-wise, top spread it with a thin layer/coat of lemon curd, then topped with fresh blueberries. (You're going to roll the pastry sheet from one end to the other, so put more blueberries on the side that you will start rolling from.) 

After rolling the sheet(s) from one end to the other, I cut each roll into four equal parts, arrange each part (seal-side down) on cookie sheet with about two inches of space between them. Brush the tops with an egg wash. 

(Most store-bought pastry sheets have enough butter that the cookie sheet can be ungreased. However, you might want to use wax paper as the blueberries and lemon curd may ooze out and otherwise stick to the cookie sheet while hot and caramelizing.)

I stick the cookie sheet with the carrés (French for "squares", aren't I clever?!) into the oven at 350° for about 10–12 minutes or per your puff pastry's instruction. 

As they're baking I can smell them through my small apartment even just halfway through. Once done baking, I sifted powdered sugar on top once they've cooled just a little. they come out flaky, butter, gooey, sweet, tart, aromatic, airy, flaky with just a bit of crunchiness. 

And they give me the great happy memory of both the best croissants and some of the best pancakes I've ever had.