These Blackberry Croissant Buns with Sugared Oat Streusel are flaky and packed with flavor! Puff pastry nestles a creamy mascarpone and an Oregon blackberry jam filling topped with a crumbly oat streusel and rolled into a bun shape. These pastries are impressive, but simple to make!
Recipe by Tasia from Two Sugar Bugs Blog twosugarbugs.com
6 ounces fresh or frozen blackberries (170g)
1 tablespoon granulated sugar (12g)
½ teaspoon cardamom*
1 tablespoon cornstarch (8g)
1 tablespoon water
1 ½ teaspoons pure vanilla extract
*The jam has a lovely cardamom flavor on its own, but is very subtle in the baked pastry. If you like more cardamom, use ¾ teaspoon cardamom in the jam.
½ cup mascarpone (112g)
¼ cup confectioners’ sugar (30g)
½ cup quick oats (50g)
¼ cup packed brown sugar (50g)
1 tablespoon unsalted butter, melted (14g)
1 sheet puff pastry, thawed
1 egg + 1 tablespoon water
Step 1
Place the blackberries in a saucepan and warm over low heat until softened, about 5 minutes if frozen, about a minute if fresh. Add the granulated sugar and cardamom and mix until combined. Use a fork to smush the berries.
Step 2
Dissolve the cornstarch in the water, then add it and the vanilla to the blackberries. Bring to a low simmer and cook for 3-6 minutes until the jam has thickened. If starting with frozen berries this will take closer to the 6-minute mark. Remove from the heat and use an immersion blender or small food processor to puree until smooth. Then allow it to cool completely. NOTE: Can be prepared up to one day ahead, store covered in the refrigerator. You can also speed up the cooling process by placing the jam in the freezer and stirring every 5 minutes, until cool, but not frozen.
Step 3
Prepare a baking sheet pan with a piece of parchment paper. Set aside.
Step 4
Add the mascarpone and confectioners’ sugar to a bowl and mix with a spatula or spoon until combined and creamy. Set aside.
Step 5
Then add the quick oats and brown sugar to a bowl and stir to combine. Add the melted butter and stir until well combined. Set aside.
Step 6
Roll out the puff pastry on a floured surface to about a 10×12-inch rectangle. Then using a pastry wheel, pizza cutter or sharp knife, cut into approximately eight 1-inch wide x12-inch long strips.
Step 7
Now spread the mascarpone filling over the cut puff pastry, leaving about an inch of dough on one of the long ends.
Step 8
Then spread most of the cooled blackberry jam over the top of the mascarpone in a thin layer. NOTE: You will have about 2-3 tablespoons of jam leftover.
Step 9
Then sprinkle the oat streusel over the top of the blackberry jam.
Step 10
Starting at the end of the dough with the filling on it, roll each individual strip into a roll. Roll each pastry as tightly as you can without making the filling spill out. When you get to the end with no filling, brush a little water over the puff pastry dough and stick it to the end of the roll. Then place on the prepared pan.
Step 11
When all eight pastries are on the prepared pan, place in the refrigerator. Then preheat the oven to 400°F.
Step 12
Once the oven is preheated, prepare an egg wash by whisking one large egg with one tablespoon of water.
Step 13
Remove the chilled pastries from the refrigerator and brush the sides of each pastry with the egg wash. Bake in the preheated oven for 20-25 minutes or until the tops are lightly browned.
Step 14
Allow to cool at least 10 minutes and serve warm or room temperature. If desired, sprinkle a little granulated sugar over the tops when warm from the oven.
NOTES: