Easy Blueberry & Goat Cheese Puff Pastry Bites!

What is Store-Bought Puff Pastry Dough?

Can These Blueberry & Goat Cheese Puff Pastry Bites be Made Ahead of Time?

Yes! Just assemble these little goat cheese & fresh corn bites, and seal up with a light egg wash. Place on a cookie sheet lined with parchment paper, then pop into the freezer. Once frozen, transfer to a sealed Tupperware container and keep frozen. When you’re ready to make one of the best summer bites to enjoy with a cold glass of rosé, preheat your oven per the directions, and bake up these delicious flakey little puff pastry appetizers!

What Wines are Best Paired with this Blueberry, Corn, & Goat Cheese Recipe?

I like to serve these easy Blueberry & goat cheese puff pastry appetizers with a chilled juicy Rosé, Chenin blanc, or a Chablis. A semi dry Champagne is also gorgeous with the basil & corn flavors in the filling. If you prefer cocktails (and I love that you do!), you can also serve these flakey little bites with a Grapefruit Aperol Spritz, or a Grapefruit Basil Gin Smash, as a refreshing & citrusy option!

What You’ll Need;

• Puff Pastry Dough
• Blueberries
• Fresh Corn
• Lime
• Basil
• Shallot
• Butter
• Goat Cheese
• Egg
• Flour

Easy Blueberry & Goat Cheese Puff Pastry Bites

serves 10

1 large ear of sweet corn or two small ears

1/2 cup fresh blueberries

1 large shallot minced

2 tablespoons salted butter

1 handful fresh green basil

1 lime zested

2 ounces creamy chèvre goat cheese about half a package

1/2 teaspoon salt

freshly ground black pepper to taste

1 package store bought pastry dough (2 sheets), thawed

1 large egg

1 tablespoon AP flour

Preheat your oven to 375F. Line a cookie sheet with parchment and reserve.

Take your package of frozen Puff Pastry Dough out to thaw.

Wash & dry your blueberries and basil. Reserve.

Shuck your ear(s) of corn and, with a sharp knife, cut the corn kernels off the cob into a large bowl. I like to stand the ear of corn in the bowl, and cut down directly.

Mince the shallot and reserve.

In a large skillet or cast iron pan, melt the butter over medium high heat until foamy.

Add the corn and minced shallot to the skillet with the salt & pepper. Stir gently and cook until the shallot just softens.

Add the lime zest and stir.

Next, add the blueberries. Cook while stirring for 3-4 minutes – you want the berries to soften, but not to burst. 

Remove the pan from the heat, and add the hand torn basil. Reserve.

Using a large board or clean counter top, lightly flour your work surface and a rolling pin.

Gently unwrap the first piece of puff pastry dough, and cover the remainder with a clean dish cloth. Discard the paper liners and unfold onto your floured work surface.

Rolling gently, but firmly, we want to stretch the puff pastry dough out a bit, to a 12X12 inch (or so) square.

Using a small 3 inch biscuit cutter or juice glass, cut about 6-8 circles. You can reroll the remaining scraps for about 2-3 more circles.

Place the circles on a lined cookie sheet.

Take your egg and in a small bowl, fork beat to make a glaze. Reserve.

Next, only fill half the circles with the blueberry and corn filling. The other half will act as the pastry tops.

Add about 1/2 tablespoon of filling to the designated pastry circles and then a hefty dollop of goat cheese right on top.

Using a small pastry brush, dip the brush into the beaten egg and brush the rims of the filled circle. This helps to create a seal for baking!

Take the other half of the pastry circles and place on top of the filled disk. Gently press and pinch the two circles together to seal.

Now, brush some of the remaining egg wash on top of the pastry. You can optionally add a pinch of salt or sugar to the top of the pastry before baking.

Bake for 12-15 minutes, or until puffed and golden.

Repeat the process with the remaining sheet of puff pastry dough.

Serve warm.

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