Recently I am fascinated by the flexibility of puff pastries. This store-bought ingredient is so bloody versatile that you can turn it into anything that you want, chicken pot pies, (fake) croissants, pies, strudels, or delicate, bite-size pastries. They consists of many folded layers which is filled with butter goodness. The result? Flaky, light, pastry. The best thing? Fuss-free. Here's a recipe that you can easily whipped up in 30 minutes.
Like strawberries? Substitute the blueberries with sliced strawberries. Like apples? Chop some up and throw it inside the pies as filling, you will have your very own home-made apple pie in a moment.
