Chocolate Blueberry Jam Pull Aparts or Chocolate Blueberry Teatime, whatever you call it it’s fabulous.
I don’t know what to call this. I’ve thought and thought about it. So I’m stuck with Chocolate Blueberry Jam Pull Aparts.
I have no idea. But who cares what it’s called. It’s freaking amazing! You know, there’s a bakery close by here, Cob’s Bakery, and every once in a while after work we’ll stop by there and pick up some goodies. They have this pastry called Blueberry Teatime or Cranberry Teatime, and sometimes we’ll pick up one of those. They look amazing and oh boy are they ever good.
Seeing how I absolutely love a challenge, especially a baking challenge at that, well I had to make my own pastry. The thing is the possibilities are endless with these types of pastries. You can fill them with custards, fruits, glaze them, ice them with vanilla icing, or chocolate. Whew! I’m salivating as I’m writing this. But anyway, making the dough couldn’t get any easier. This is a dough that I’ve made before and you can find detailed instructions of how to make the dough here. But I will show you detailed steps on how to actually make this gorgeous flower pull apart.
So after you make the dough and let it rise, you’ll end up with something that looks like this. Remember the dough is fairly soft, so don’t be tempted to add more flour.
You’ll need 8 pieces of dough for the petals 1 and 1 bigger one for the center, so you could divide the dough into 10 pieces and join 2 pieces together to make the center. Form the dough pieces into balls.
Take your baking sheet and make sure you line it with parchment paper, or a silpat. Trust me, you want to line it with parchment paper or a silpat, you’ll see why below. Place the big ball in the center of the baking sheet and the other balls around it, to form a flower, just like this.
I also made an indentation in the center of each petal but don’t worry about that yet. Now brush the pastry with melted butter and sprinkle some sugar on it. Be generous, the dough itself is not very sweet at all.
Cover the baking sheet with plastic wrap and let it sit in a warm place so that it rises a bit. The next step is completely optional but I strongly recommend it. I sprinkled some lemon zest and sugar on top. It really gave the pastry a nice lemony flavor. OK, now the fun part. Make a deep indentation with your index finger in each petal. Take a ziploc bag and pour some of your favorite jam in it. You’re basically making a piping bag, so cut out one of the corners and squeeze some jam in each indentation. Here’s where I screwed up a bit, I added too much jam in mine, so use less than what I did.
You can see it’s too much because I got a big mess after I baked it, but do as I say and not as I do. But here’s the reason I said to use parchment paper, otherwise you’d have to clean this mess. 😀
So as you can see most of my jam is gone but not to worry. I had a plan. I had a bag of Hershey’s chocolate chips in my pantry. I took about half a cup and melted it in the microwave, then glazed my masterpiece with it. See, it’s OK, I put the calories back on the pastry, if not more.
Not only did I add extra calories, I made it look good. 😀
Not only did I make it look good, but it tastes good, out of this world.
And there you have it my friends, my own Chocolate Blueberry Teatime.
Hey, that’s what I should have called it! You think Cob’s bakery would mind if I steal their pastry names?
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Chocolate Blueberry Jam Pull Aparts
- 2 cups all-purpose flour
- 1/2 cup butter unsalted, melted
- 1 tbsp sugar granulated
- 1/2 tsp salt
- 1 egg
- 1 tsp active dry yeast
- 2/3 cup lukewarm water
- 1/4 cup blueberry jam
- 1/2 cup chocolate chips
- 3 tbsp butter unsalted, melted
- 3 tbsp sugar
- 2 tbsp lemon zest
- In a small bowl, combine the water, sugar and yeast together and let it sit until the yeast bubbles.
- In another small bowl mix the egg and the butter.
- In the bowl of your mixer, add the flour, salt and mix. Add the butter/egg mixture and the yeast mixture and using the paddle attachment, mix it all together until everything is well incorporated. The dough will be fairly soft.
- Place the dough into an oiled bowl and rub some of the oil all over the dough. Let it rise in a warm place until it doubles in size.
- You’ll need 8 pieces of dough for the petals 1 bigger one for the center, so you could divide the dough into 10 pieces and join 2 pieces together to make the center. Form the dough pieces into balls.
- Line a baking sheet with parchment paper.
- Place the big ball in the center of the baking sheet and the other balls around it, to form a flower and brush the pastry with melted butter and sprinkle some sugar on it.
- Cover the baking sheet with plastic wrap and let it sit in a warm place so that it rises a bit. The next step is completely optional but I strongly recommend it. Sprinkle some lemon zest and sugar on top.
- Make a deep indentation with your index finger in each petal. Take a ziploc bag and pour some of your favorite jam in it. Fill each indentation with jam.
- Preheat oven to 350 F degrees.
- Bake for 30 to 35 minutes until golden brown.
- Place the chocolate in a bowl and microwave it for a minute until the chocolate melts. Place it in a ziploc bag, cut off one corner of the bag and drizzle chocolate over the pastry.
- Serve warm or cold.