Directions

• In the container of a blender, add the basil, lemon juice, and water. Blend on high until completely pulverized.
• In a pot over medium-high heat, add the blueberries and the basil mixture along with the sugar. Bring to a boil and add the pectin. Stir for 1 minute while boiling, then lower the heat to a simmer. While on the stove, break up about half of the blueberries with a potato masher or immersion blender. Once it begins to thicken (about 1 minute), turn off the heat and let cool. Using a spoon, skim off any foam from the top. Refrigerate until ready to use.
• Preheat your oven to 400ºF.
• Unpackage and roll out the pastry sheets and cut into 5-inch squares. Spoon 2 tablespoons of the jam into the middle of each and fold the pastry from corner to corner in a triangle shape. Brush the edges with egg wash and pinch to seal. Brush the tops with more egg wash and place on a parchment-lined baking sheet. Reduce the oven temperature to 375ºF and bake until puffed up and golden brown, about 15 minutes.
• Meanwhile, in a small mixing bowl, whisk the powdered sugar and lemon juice until it combines into a glaze.
• Remove the pastries from the oven and brush with the glaze. Serve immediately with a hot cup of Louisiana café au lait.