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Source: Better Homes and Gardens
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Ingredients

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Directions

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  • For rye dough, in a medium bowl stir together rye flour, all-purpose flour, the 1 tablespoon sugar, and the salt. Using a pastry blender, cut in butter until pieces are pea size. Sprinkle 1 tablespoon of the ice water over part of the flour mixture; gently toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of the ice water at a time, until all of the flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together. Wrap in plastic wrap; chill for 1 hour.

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  • For filling, in a food processor combine sliced almonds, whole wheat pastry flour, and the 1/4 cup sugar. Cover and process until almonds are finely ground. Set aside. In a large bowl combine blueberries, the 3 tablespoons sugar, the basil, and lemon juice. Set aside.

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Instructions Checklist
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  • Preheat oven to 350°F. Divide pastry dough into four equal portions. On a piece of lightly floured parchment paper, roll one of the dough portions into a circle 8 inches in diameter. Slide parchment paper with pastry circle onto a large baking sheet; set aside. Repeat with the remaining three dough portions. Sprinkle about 3 tablespoons of the ground almond mixture onto the center of each pastry circle, leaving the outer 1-1/2 inches uncovered. Top each pastry circle with 1 cup of the blueberry mixture. Fold uncovered pastry up and over filling, pleating as necessary and using paper to lift pastry border.

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  • Lightly brush pastry top and sides with egg. In a small bowl combine the 2 tablespoons sugar and the cinnamon. Sprinkle evenly over pastry and filling.

Instructions Checklist
Instructions Checklist
  • Bake for 30 to 35 minutes or until pastry is golden brown and filling is bubbly. Serve warm or at room temperature.

Tips

Icon: vegetarian

*

If you are unable to find rye flour, substitute whole wheat pastry flour.

Nutrition Facts

265 calories; 14 g total fat; 8 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 46 mg cholesterol; 154 mg sodium. 118 mg potassium; 34 g carbohydrates; 3 g fiber; 16 g sugar; 4 g protein; 1 g trans fatty acid; 437 IU vitamin a; 5 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 28 mcg folate; 0 mcg vitamin b12; 20 mg calcium; 1 mg iron;

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