In a small saucepan, add Fresh Blueberries (200 gram), Corn Flour (3 teaspoon), Caster Sugar (3/4 cup) and Water (1/2 cup). Over a low heat and stirring occasionally, cook until mixture becomes thick and pulpy. Set aside to cool.
Transfer the blueberry mixture to another container and place in the fridge to chill.
In a small mixing bowl, add Ricotta Cheese (200 gram) and Powdered Confectioners Sugar (2 tablespoon). Mix together to combine.
Cut each of the Puff Pastry (2) into quarters, ending up with 8 small squares. Take one and place it on a cutting board with a corner pointing towards you.
Place a spoonful of the ricotta mixture in the center and spread it evenly. Place a spoonful of the blueberry mixture on top and spread. Fold in the two side corners and press down gently to seal. Repeat with the other pastry sheets.
Place the pastries onto a baking sheet lined with non-stick baking paper. Brush the top of each pastry with Milk (to taste).
Bake at 200 degrees C (400 degrees F) for 20 minutes, or until pastries are puffed and golden.
Allow pastries to cool for 15-20 minutes.
Dust pastries with Powdered Confectioners Sugar (to taste). Serve and enjoy!