In a medium saucepan, add the blueberries, sugar and lemon juice. Place over medium heat and allow to simmer for 20 minutes. You want the blueberries to reduce down and create a thick syrup. You can mash the blueberries as you go if you’d like a smoother consistency.
Preheat the oven to 350 degrees.
Roll out your puff pastry and slice it into 5 rectangles. My puff pastry was folded into 5ths so it was easy to just slice along the folds.
Place about a tablespoon of blueberry mixture in the center of the pastry. Fold it over in half and pinch the edges together. Also, be sure to pinch the side edges so the blueberry mixture doesn’t leak out. Cut two slits into the top of the pastry with a sharp knife, making sure not to cut through to the bottom.
Place on a baking sheet, greased or with parchment paper, and bake for 10 minutes. The tops should be golden brown and flaky and the blueberries bubbly.
Allow to cool.
For the glaze, mix together the milk, powdered sugar, and the lemon zest until smooth.
Drizzle the glaze over the top of the cooled pastries. Enjoy!
Notes
Store in an airtight container in the fridge for up to 3 days.