1 HOUR | NOT TOO TRICKY | SERVES 4
Nutrition per serving:
540 Cals, 23.5g Protein, 55g Carbs, 20.5g Fat, 25.5g Sugar
This Blueberry Pastry with Mushroom Flour is a creative way to bring mushrooms into baking. The mushroom flour adds a subtle earthy note and extra depth to the pastry, while the blueberries provide bursts of sweetness. Light, flaky, and easy to make, it’s perfect for breakfast, dessert, or a cozy afternoon snack.
INGREDIENTS
1 cup all-purpose flour
½ cup mushroom flour
2 tbsp sugar (plus extra for sprinkling)
½ tsp salt
½ cup cold butter, cubed
4–5 tbsp cold water
1 cup fresh or frozen blueberries
1 tbsp honey or maple syrup
1 tsp lemon juice
1 tsp cornstarch (for thickening)
1 egg, beaten (for egg wash, optional)
Method
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a bowl, mix the all-purpose flour, mushroom flour, sugar, and salt.
Cut in the butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
Gradually add cold water, 1 tbsp at a time, mixing until a dough forms. Wrap and chill in the fridge for 20 minutes.
In a small saucepan, combine blueberries, honey (or syrup), lemon juice, and cornstarch. Cook over low heat until the mixture thickens slightly. Let it cool.
Roll out the chilled dough on a floured surface and cut into rectangles or circles.
Spoon a small amount of blueberry filling onto half the pieces, then top with the remaining dough pieces. Press edges with a fork to seal.
Place pastries on the baking sheet. Brush tops with beaten egg and sprinkle with a little sugar if desired.
Bake for 18–22 minutes, or until golden brown.
Allow to cool slightly before serving.
