Whole Wheat Blueberry Toaster Pastries
Serves: 10
For the Filling
  • 1½ C blueberries
  • ⅓ C sugar
  • 1 tbsp fresh lemon juice
  • 1 tbsp cornstarch
For the Dough
  • 1 C whole wheat flour
  • ¾ C white whole wheat or all-purpose flour
  • 1 tbsp sugar
  • ¼ tsp salt
  • 1 egg
  • ½ C unsalted butter, cold
  • 2-4 tbsp milk
  • coarse sugar for garnish, optional
  1. In a small saucepan, stir together blueberries, sugar, and lemon juice. Bring to a boil over medium heat. Turn heat to medium-low and boil for 10 minutes. Stir in cornstarch and boil for another 5 minutes. If mixture gets too thick, stir in a little water.
  2. Set aside and allow to cool.
  3. Preheat oven to 375. Line baking sheet with parchment paper or silicone baking sheet.
  4. In the bowl of a food processor or in a large bowl, mix together flours, sugar, and salt. Add in egg, butter and 2 tablespoons milk. Pulse or stir until dough begins to form. Add additional tablespoons of milk as needed.
  5. Turn dough out onto well-floured surface. Knead dough a couple of times until smooth. Roll out into a thin rectangle. Cut into 2.5 in x 4 in rectangles. Collect scraps and roll out into more rectangles. You will get anywhere from 16-20 rectangles depending on the thickness of the dough.
  6. Place half of the rectangles on prepared baking sheet. Spread about a heaping tablespoon of blueberry mixture over the top leaving about ⅛ inch of dough on all sides.
  7. Top with remaining dough rectangles. Crimp edges with fork. Pierce top dough layer with fork a few times to allow steam to escape while baking. Sprinkle with sugar.
  8. Bake for 10-12 minutes or until edges just start to turn light golden brown.
  9. Allow to cool for a few minutes before serving warm.
  10. Loosely wrap leftovers with plastic wrap.
Recipe by A Kitchen Addiction at https://www.a-kitchen-addiction.com/whole-wheat-blueberry-toaster-pastries/