This recipe was a real achievement for me! I have always hated the idea of cream cheese being used in baking, it just doesn’t sit right with me. I’ve tried it a few times when making carrot cakes and I just convince myself that it tastes of cheese and is disgusting! But the stuff seems to be everywhere at the minute, and so I decided I would give it another go.
Still trying to be healthy this month, I wasn’t going to go all out and make a cake and so I came up with these fruity little delights. They are by far the most indulgent thing I’ve made this month, and boy the zesty, sweet flavors almost blew my taste buds apart! I had to fist-pump the table.
Goodness knows what kind of cream cheese I was making before, because this stuff was AMAZING. And once baked, the sharpness of the blueberries contrasted the creamy filling perfectly.
So if you’re slamming cream cheese in baking (like I was) then I urge you to give these a shot, I’m positive you too will be converted. They are so quick, easy and cheap to make — you have nothing to lose!
- Butter for greasing
- 375g (13oz) pack ready rolled puff pastry
- 170g (6oz) cream cheese
- 2 tbsp icing sugar
- zest 1 lemon
- ½ tsp vanilla
- 150g (5oz) blueberries, fresh or frozen
- 1 egg, beaten
- Preheat the oven to 200C/390F. Lightly grease a baking sheet and set aside.
- Unroll the pastry onto a lightly floured surface, Use a 10cm/4inch fluted pastry cutter to cut out 6 circles, then use an 8cm/3inch round cutter to indent a smaller circle into the centre of the pastry. Place the pastry circles on the prepared baking sheet.
- Place the cream cheese into a mixing bowl and add the icing sugar, lemon zest and vanilla, beat until creamy and well combined.
- Divide the cream cheese mixture among the six pastries and use a spatula to spread over the inner circle. Top each one with a handful of blueberries.
- Brush the outside of the pastry with the beaten egg and bake in the oven for 15-20 minutes, until puffed and golden.
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