Blueberry Bonnet Recipe

Delicious blueberry filling encased in a butter cookie wrap.  Mmmm…good. So berry easy. So  berry good.

Time: 15 minutes

Servings:  4 large pieces

What You’ll Need:

1 Barbara’s Dough Disk
EZPress Tool
(Both available on the Make-Your-Own page of website http://www.barbarascookiepies.com/categories/make-your-own.html)
¾  cup blueberry preserves
 ½ pint of fresh blueberries
2 tblsp.  milk
Granulated sugar or sugar crystals 

Directions:
Remove  one Barbara’s Dough Disk from freezer;  Let thaw for 10 minutes.

Slice the dough disk into quarters using a knife or pizza cutter.

Take each quarter and fold them sealing the edges with Barbara’s EZPress  tool forming a “pocket”.

Place a few fresh blueberries into  each of the dough pockets.

Using a pastry bag, pipe  about 2 tblsp.  of  blueberry preserves into each pocket. Be careful not to overfill the pocket.

Add a few more fresh blueberries over the preserves.

Seal remaining open edges on all 4 pieces using EZPress.

Brush a little milk over each pocket. (This adheres the sugar s crystals and gives your dough a  nice sheen.)

Sprinkle lightly with sugar crystals.

Bake for 10 minutes on a parchment  lined baking tray until  the edges  of the butter cookie dough are light brown .

Serving Suggestion: Serve warm with ice cream.

Fresh Fruit Parfait Cookie Pie

Fresh fruit and pastry cream filling on top of a Butter Cookie Crust

What You'll Need:

1 Barbara's Ready-to-Bake Cookie Pie Crust (available on Make-Your-Own page of website)

2 tbsp Red Raspberry Fruit Preserves
1 cup Fresh Strawberries (sliced) or 1 cup Fresh Blueberries
1 1/2 cups Half & Half
1/2 cup Sugar
Pinch of Salt
2 Egg Yolks
2 tbsp Corn Starch
1 tbsp Butter

Instructions:

• Remove cello wrap and cardboard disk from Barbara's Par-Baked Cookie Pie Crust.
• Pre-heat oven to 350 degrees.
• Bake Cookie Pie crust on rack on baking sheet for 5-8 minutes until fully baked.
• Let cool.
  

Pastry Cream (*Recipe provided by Executive Chef Steve Capodicasa)

• Combine 1 cup of Half-and-Half and sugar. Whisk to dissolve. Place over medium heat and bring to a simmer.
• In small bowl, combine the egg yolks, cornstarch, salt and remaining 1/2 cup of Half-and-Half. Whisk well.
• Remove the Half-and-Half mixture from heat and add some of this hot liquid into the egg mixture and mix well.
• Add all of the egg mixture back to the simmering milk and place over the heat.
• Bring to a boil. Cook for 2-3 minutes whisking constantly. Remove from heat and add butter. Pour into a bowl and chill.

Building the Fresh Fruit Parfait Pie

• Spread a thin layer of preserves over the fully baked Cookie Pie Crust.
• Layer on a thicker layer of chilled pastry cream.
• Neatly arrange fresh fruit pieces on top.
• Chill until ready to serve.

For more information, Please visit Barbara's Cookie Pies website

$3.00 off Coupon code RTBC300