Embarking on this baking adventure, you’ll find each step as rewarding as the last. Let’s dive into the process:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a small bowl, mix together the blueberries, granulated sugar, cornstarch, and lemon zest. Set aside to let the flavors meld.
3. Roll out the thawed puff pastry sheets on a lightly floured surface. Using a round cutter, cut out circles of your desired size.
4. Place a spoonful of the blueberry mixture in the center of each pastry circle. Carefully fold the edges over to form a ring, leaving the center open.
5. Brush the pastry rings with the beaten egg to achieve a golden finish while baking.
6. Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown.
7. While the pastries bake, whip the heavy cream with the confectioners’ sugar and vanilla extract until soft peaks form.
8. Once the pastry rings have cooled slightly, pipe or spoon the vanilla cream into the center of each ring.

Much like my grandmother’s insistence on patience, allow the pastries to cool slightly before enjoying them. This brief pause is the perfect time to reflect on the beautiful process of creating something from simple ingredients.