Blueberry Almond Puff Pastries

Preheat oven to 400°F.

For the almond filling, mix together: 2 tbsp softened butter, 2 tbsp sugar, ¼ tsp almond extract, 3 tbsp almond flour, and a pinch of salt.

For the blueberry filling, mix: 1 cup frozen blueberries, 1 tbsp sugar, 1 tsp cornstarch, a tiny squeeze of lemon juice, and a splash of vanilla.

Cut 1 sheet puff pastry into 6 rectangles.

Score a border around the edges of each rectangle without cutting all the way through. Add a thin layer of almond filling in the center, then spoon the blueberries on top. Brush edges with egg wash.

Bake for 18–24 minutes until deeply golden with bubbling berries. Do not underbake puff pastry.