The Highbush Blueberry Council is hosting a recipe contest.  The parameters are based on the use of winter blueberries in savory or sweet dishes.  With this being the holiday season, this challenge could not have come at a better time!  I especially like keeping things on hand to offer guests, whether expected or unexpected.  I created these Savory Blueberry Palmiers by making a fresh blueberry jam to pair with blue cheese, walnuts, and puff pastry.  It creates savory treat that hangs out in the fridge until you’re ready to bake for easy, elegant, entertaining!

For more blueberry inspiration, go to their website at littlebluedynamos.com

Create a quick blueberry jam by cooking fresh blueberries, sugar, cornstarch, and salt until thickened. Remove from heat and add vanilla.

When jam has completely cooled, spread evenly over thawed puff pastry.

Top with a mixture of blue cheese, brown sugar, & walnuts.

Roll two opposite ends tightly to center, until rolls are touching, wrap and refrigerate.

Cut into 1/2 inch slices and place on baking sheet.  Cover and flatten to 1/4 inch thickness.

Brush with egg wash and sprinkle lightly with salt before baking.

Savory Blueberry Palmiers
Makes about 18

1 cup fresh blueberries
1/4 cup sugar
1 teaspoon cornstarch
1 pinch of salt
2 tablespoons water
1/2 teaspoon vanilla extract
1/2 cup walnuts, shelled
1/4 cup blue cheese, crumbled
1/4 cup brown sugar
1 sheet puff pastry, slightly thawed
1 tablespoon all-purpose flour
1 whole egg
2 tablespoons water
salt

In a saucepan, stir together blueberries, sugar, cornstarch, and salt.  Add water and heat on medium, until sugar is melted and mixture begins to bubble.  Continue cooking for 10 minutes, stirring and mashing blueberries with the back of your spoon, until thickened.  Remove from heat and stir in vanilla.  Allow to cool completely before working with puff pastry.

Place blue cheese and brown sugar in a food processor and pulse until incorporated.  Add walnuts, pulsing for a few seconds, until nuts are roughly chopped(not finely chopped).

Sprinkle flour on a sheet of floured parchment paper or plastic wrap, and place thawed puff pastry atop.  Smooth out any creases, rolling to 10×10-inch square.  Spoon cooled blueberry jam evenly atop the puff pastry.  Sprinkle with blue cheese mixture and roll pastry from 2 opposite outer edges inward to center.  Wrap tightly with parchment paper or plastic wrap and refrigerate for 30 minutes before baking.

When ready to bake, preheat oven to 400 degrees.  Line a baking sheet with a silpat mat or parchment paper.  In a small bowl, beat egg with 2 tablespoons of water to create an egg wash.  Remove puff pastry log from refrigeration and cut cross wise into 1/2-inch slices, wiping knife after each cut(its all about neatness…they’ll look so pretty!).  Place on lined baking sheet.  Cover with another sheet of parchment or plastic wrap.  Press each with the bottom of a heavy glass or small flat dish, flattening to 1/4-inch thickness.  Carefully remove covering, brush with egg wash, and sprinkle lightly with salt.  Bake for 18 minutes, rotating halfway through baking.  Allow to rest on baking sheet for 5 minutes before transferring to cooling rack.