Blueberry Stuffed Pastry Pillows

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In New Orleans it's a beignet, in New Mexico, a sopaipilla, and near the Great Lakes, it’s known as fry bread. In their simplest form, the deep-fried puffs are sprinkled with powdered sugar or drizzled with honey, but here they’re also filled with plump blueberries. The pastries reach their apex if you serve them with whipped cream.


  • 2 cups flour
  • 1 tablespoon sugar
  • 1 14 teaspoons baking powder
  • 12 teaspoon salt
  • 2 teaspoons organic corn oil (plus oil for deep-frying)
  • 34 cup Organic Valley milk
  • 1 pint fresh blueberries (or fully thawed)
  • honey


1. Sift flour, sugar, baking powder and salt in a bowl. Use your fingertips to mix in 2 teaspoons of the corn oil. Stir in milk to form a sticky dough. Place dough on a floured work surface and knead it lightly for 1 minute. Form it into a ball, cover with a clean cloth, and let rest 20-30 minutes.

2. Divide dough into 2 balls. Roll out each ball on floured surface into an 8-inch circle; cut it into 6 wedges. Heat oil to a depth of at least 2 inches until it bubbles as soon as a bit of dough is dropped in. Slip 1 or 2 dough wedges into oil and carefully spoon hot oil over dough as it balloons and rises to the surface. After 10-15 seconds, turn bread with tongs and cook briefly, until golden brown. Drain on paper towels. Repeat with remaining wedges.

3. Slit the still-warm puffs along a seam and fill with blueberries. (If you’re not serving the puffs immediately, let them cool off and fill them until after they are re-warmed in an oven.) Drizzle honey over warm puffs.

Serving Suggestions

Substitute huckleberries, mulberries or juneberries for the blueberries.

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