Blackberries tossed with honey, vanilla extract, and lemon juice then baked with puff pastry. This blackberry pandowdy is simple and delicious, perfect for a dessert any day.
Ingredients
4½ cups blackberries
1 tablespoon cornstarch
¼ cup honey
1 teaspoon vanilla extract
¼ teaspoon lemon juice
1 puff pastry sheet, cut into 16 pieces
Egg wash
1 large egg
1 tablespoon heavy cream
Heavy cream for drizzling
Directions:
Preheat the oven to 400F.
In a medium sized bowl, add blackberries and cornstarch and toss until combined. Add honey, vanilla extract, and lemon juice and combine.
Pour the blackberry mixture in a 10 inch cast iron skillet or a pie dish.
Cut a puff pastry sheet into 16 squares and then layer it on top of the blackberries.
In a small bowl, whisk together egg and milk until combined. Then brush the egg wash over the puff pasty to help it brown evenly. Sprinkle coarse sugar over the top of the puff pastry.
Bake the pandowdy for about 20 minutes. Then reduce the temperature to 350F, and bake for an additional 15 minutes, until the filling bubbles up through the cracks of the puff pastries. If the puff pastry is browning too quickly, cover with a foil to bake the rest of the way.
Drizzle heavy cream over the pandowdy and bake for an additional 10 minutes. The puff pastry will turn a golden brown.
Press the puff pastry down so that the blackberry sauce will stick to the puff pastry.
Serve the blackberry pandowdy with vanilla ice cream if desired.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2020/11/29/blackberry-pandowdy/