Blueberry Puff Pastry

1: Add flour, salt, and 3/4 cup cold butter (cut into cubes) to a food processor.

2: Pulse until butter is absorbed (about 10 to 12 one second pulses).

3: Add the remaining cold butter (cubed) and pulse two or three times to combine.

4: Add the cold water until just moistened and pulse four or five times until the dough forms a ball.

5: Place dough on a lightly floured surface and gently knead about 10 times.

6: Roll into a rectangle about 12 x 18 inches big.

7: Fold the dough in half, then in half again, and then fold once more.

8: Wrap dough in plastic and refrigerate for 1 - 2 hours.

9: Make the blueberry mixture by combining all the ingredients in a bowl and mix.

10: Take the dough out and cut into squares on a lightly floured surface.

11: Match the squares for an even number of top and bottom pieces.

12: Brush the side of one square with the egg wash and add the blueberry mixture.

13: Cover with another square that does not have egg wash and press the edges together.

14: Use a fork to press down along each side and cut two slits in the center of the pastry.

15: Repeat with the remaining ingredients and add egg wash on top of each pastry, sprinkling with sugar.

16: Bake in the oven for 20 minutes at 425°F and serve with your favorite coffee.