Instructions

1. Make the blueberry filling. Place berries and lemon juice in a medium saucepan set over medium heat. Cook, stirring frequently until berries have broken down and reduced into a thick jam, about 15 minutes. Sweeten to taste with stevia, if desired. Filling should be sweet, as the pastry is not very sweet. Let filling cool.
2. Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper or a silicon baking mat.
3. Place flour, flax meal, and baking powder into the bowl of a food processor or blender. Pulse until combined.
4. In another medium bowl, whisk together the honey, vanilla, egg, and coconut oil or butter. Pulse processor again while pouring in the liquid ingredients to combine. Add milk 1 tablespoon at a time until dough comes together but is not wet.
5. On a sheet of wax paper roll dough into a 10” x 12” rectangle. You can "cut and paste" pieces of dough to make the rectangle. Cut dough lengthwise into thirds using a sharp knife or pizza cutter. Spoon berry filling in a stripe down the centers of the dough rectangles. About 1/4 cup of filling per strip of dough should be good. Carefully fold one length of the dough over the filling, and then the other, gently pinching to seal. A little water also helps adhere the dough to itself. Sprinkle a little turbindo sugar over the top and gently press in if using.
6. Transfer dough strips to the prepared cookie sheet, seam side down. Cut each strip into three pieces and place 1” apart. Bake for 15 minutes and cool. Store in an airtight container in the refrigerator or freezer.