Blueberry Crisscross
A delightful blueberry-filled pastry with a crumbly topping, perfect for breakfast or dessert. Combines sweet blueberry pie filling, crunchy nuts, and tender dough.
Ingredients
Instructions
- In a large mixing bowl, beat butter and sour cream until light and fluffy.
- Add flour and mix well.
- Cover and chill dough about 1 hour or until firm enough to handle.
- Divide the well chilled dough in half.
- Leave one half in the refrigerator until ready to use.
- Roll the dough to an approximate 10 x 8-inch rectangle.
- Place this rectangle on a greased baking pan.
- Spread half of the blueberry pie filling lengthwise down the center of the rectangle.
- Sprinkle with half of the chopped walnuts.
Tips & Substitutions
For a richer flavor, consider using unsalted butter and organic sour cream. If you don't have walnuts, pecans make a great substitute. Ensure the dough is well-chilled before handling to achieve the desired texture. You can also use fresh blueberries instead of pie filling for a fresher taste, but be sure to sweeten them accordingly.
Serving Suggestions
Serve Blueberry Crisscross warm or at room temperature, dusted with powdered sugar for an elegant touch. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a delightful contrast, consider serving it alongside a fresh fruit salad or a cup of hot tea.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the slices in a preheated oven at 350°F for about 10 minutes or until warmed through. This helps maintain the crispness of the crust while warming the blueberry filling.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Crisscross contains roughly 1150 calories, with 23g protein, 118g carbohydrates, and 70g fat. It is an excellent source of protein (47% of the Daily Value), iron (38% of the Daily Value), and dietary fiber (33% of the Daily Value), and a good source of calcium and potassium. It also contributes 9g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fruit filling?
Absolutely! Feel free to substitute the blueberry pie filling with other fruit fillings like cherry, apple, or even a mix of berries. Just keep in mind that the sweetness and moisture level may vary, so adjust the sugar accordingly if using fresh fruit.
Is it possible to make this recipe gluten-free?
Yes, you can easily make this recipe gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Make sure to check that all other ingredients, including the pie filling, are also gluten-free to avoid cross-contamination.
How can I make the dough easier to roll out?
If you're having trouble rolling out the dough, try lightly dusting your work surface with flour to prevent sticking. You can also roll the dough between two sheets of parchment paper, which makes it easier to handle and helps maintain its shape.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).