You’re going to need a patriotic dessert at some point this summer, right? These Patriotic Puff Pastry Flags should fit the bill. (Easy? Check. Looks good? Check. Super tasty? Check.)
It starts with a few easy summer ingredients that you should have on hand – and if you don’t have puff pastry dough at home, you can find it in the freezer section of just about any grocery store.
Patriotic Puff Pastry Flags
A tasty patriotic-themed pastry dessert - puff pastry "flags" - that comes together quickly with puff pastry, strawberries, and blueberries.
- 1 17.3-ounce package frozen puff pastry dough (two sheets)
- 1/2 cup fresh blueberries
- 1 pound fresh strawberries hulled and thinly sliced
- 1/4 cup sugar divided
- flour for rolling
- 1 egg
- 1 tbsp water
Set the puff pastry dough out to defrost for 40 minutes.
Meanwhile, set the blueberries in a small bowl and combine with approximately 1 tablespoon of the sugar. Place the thinly sliced strawberries in another bowl and combine with remaining sugar. Set aside.
Place the dough on a lightly floured board and roll it out into a large rectangle, approximately 18 inches by 9 inches. Using a pizza dough cutter, cut the dough into six equal rectangles, approximately 9 inches long by 3 inches high.
Distribute the sliced strawberries, placing them on the left-hand side of each rectangle. Leave a small space in the upper left hand corner and place the blueberries there. Then, using a pizza cutter, cut the right-hand side into "stripes" of dough, chopping off about an inch from the top three "stripes." Then carefully fold over the stripes from right to left, leaving the blueberry corner exposed.
Mix together the egg and water, and brush the mixture over each flag. Bake at 400 degrees for 15 minutes or until golden brown and puffy.
Your best friend in the kitchen for this recipe is going to be – surprise! – the pizza cutter. A pizza cutter will allow you to make neat rectangles out of the dough, and it’ll make cutting the “stripes” an easy proposition.
Just a few tips: Don’t pile the strawberries too high. Press down the blueberries just a tad so they don’t roll off as the pastry puffs up. And pull the “stripes” all the way over to the opposite end so the fruit is covered and you don’t have big gaps. Then bake until golden brown and enjoy.
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