BLUEBERRY FLAKY BUNS

Yield: 10 blueberry flaky buns
Prep Time: 10 and Overnight pastry dough in fridge minutes
Cook Time: 15 to 20 minutes
Serving: Family

By Bonita's Kitchen April 17, 2022

Hi and welcome to our website!

Our recipe here today is a old fashion childhood recipe and one we loved as kids, they are still available in stores here in Newfoundland and Labrador but they taste so much better making them yourself. If this recipe is what you are looking for today, make yourself a cup of tea and sit back and enjoy our short video tutorial to make yours today!

Traditional Newfoundland Blueberry Jelly — **Freshly pickled Newfoundland and Labrador blueberries.**

The filling for these tasty flaky buns is BLUEBERRIES......freshly picked or frozen or even store bought will work great. They may not taste as good but will work....follow the method below to make a blueberry filling.

These little blueberry flaky buns need to be flaky to have that amazing crunch and remind you of yesteryear.....

This recipe for homemade cream cheese icing makes more then you need but you can keep in the fridge in mason jars until all used or eaten.

Before you go to our recipe check out this link to our cookbooks, Traditional Newfoundland Cooking & Recipes and A Little Taste of Home...https://www.bonitaskitchen.com/cookbook

Ingredients

BLUEBERRY FILLING:
Blueberries - 2 cups fresh or frozen
Water - ¼ cup
White sugar - ¼ cup
Corn starch or flour - 2 tbsp
PASTRY DOUGH:
Flour - 2 cups
Shortening - ½ cup
Sea salt - ½ tsp
Egg - 1 each
Water - 2 tbsp
Vinegar - 1 tbsp
CREAM CHEESE ICING:
Cream cheese - 1- 8oz pack
Butter or margarine - ½ cup
Vanilla - 1 tsp
Confectionary sugar - 3½ cups

Instructions

Method for Blueberry Filling:

In a saucepan add all ingredients and start top cook on a low to medium heat on the stove top. Stirring occasionally, until sauce starts to thicken.

Then remove from heat and scoop in a mason jar or down and let cool to room temp.

Method to Pastry:

Mix flour, shortening ( chop in pieces) and salt together in bowl mix with your hand or food processor when mixed, add egg, water and vinegar to a small bowl then mix together, after add to other ingredients and mix until it shapes into a ball then remove from bowl/mixer.

Put a piece of parchment paper on the counter and sprinkle with flour then cut the ball into two pieces then cover in plastic and put in the fridge for a few hours or overnight.

Then when ready to use put your pastry ball on top of floured parchment paper and then roll it out.

Double the recipe if you like to make more.

Cut into squares about 3 x 3 or smaller, see video for more details.

Pre-heat oven to 350ºF and bake for 15 to 20 minutes, remove from oven and let cool on a cooling rack.

Method for Icing:

In a medium bowl beat together room temperature cream cheese, then add butter.
After mix in vanilla and slowly beat in powdered icing sugar with blender until all combined.

Making our Blueberry Flaky Buns:

Take one pastry and add about 2 tbsp of blueberry filling, then take the other pastry and add about 2 tbsp frosting, then place together and continue doing the rest until all filled.

Allergens

Egg, Milk, White Flour

5 stars - based on 1 review(s)

Can you remember these little tasty BLUEBERRY FLAKY BUNS growing up here in Newfoundland and Labrador. This is a smaller version of them but equally as delicious and good to the last taste. If you don’t believe me make them yourself and leave a message letting me know what you think.