Close
Photo:Photographer: Stacy K. Allen, Props: Christina Brockman, Food Stylist: Julian Hensarling
Photographer: Stacy K. Allen, Props: Christina Brockman, Food Stylist: Julian Hensarling
Active Time:25 minsTotal Time:1 hr 35 minsServings:6
Active Time:25 mins
Active Time:
25 mins
Total Time:1 hr 35 mins
Total Time:
1 hr 35 mins
Servings:6
Servings:
6
Cook Mode(Keep screen awake)Ingredients1cupfresh blueberries1/2teaspooncornstarch1 1/2teaspoonsgratedlemon zest, divided1tablespoonlemon juice, divided2pinchessalt, divided1sheetfrozenpuff pastry, thawedAll-purpose flour, for work surface4ouncesreduced-fat cream cheese, softened1/4cupconfectioners' sugarplus1tablespoon, divided1largeegg1tablespoonwater2teaspoonswhole milk
Cook Mode(Keep screen awake)
Ingredients
1cupfresh blueberries
1/2teaspooncornstarch
1 1/2teaspoonsgratedlemon zest, divided
1tablespoonlemon juice, divided
2pinchessalt, divided
1sheetfrozenpuff pastry, thawed
All-purpose flour, for work surface
4ouncesreduced-fat cream cheese, softened
1/4cupconfectioners' sugarplus1tablespoon, divided
1largeegg
1tablespoonwater
2teaspoonswhole milk
Directions
Line a large rimmed baking sheet with parchment paper. Combine blueberries, cornstarch, 1/2 teaspoon lemon zest, 2 teaspoons lemon juice and a pinch of salt in a medium saucepan. Bring to a boil over medium-high heat; cook, stirring constantly, until the blueberries burst and the mixture is thickened, 5 to 7 minutes. Remove from heat; set aside, uncovered, at room temperature to cool slightly.
Stir cream cheese, 1/4 cup confectioners’ sugar, 1/2 teaspoon lemon zest and the remaining 1 teaspoon lemon juice and pinch of salt in a small bowl until smooth. Set aside 2 tablespoons of the mixture in a separate small bowl for icing. Remove the puff pastry from the freezer; spread the remaining cream cheese mixture in a 2-inch-wide strip lengthwise down the middle of 1 of the pastry pieces, leaving a 3/4-inch border along the edges.
Beat egg and water together in a small bowl. Spoon the blueberry mixture evenly over the cream cheese layer on the pastry; brush the border with egg mixture. Place the remaining pastry piece over the blueberry- and cream cheese-topped piece, pressing the edges firmly to seal. Place in the freezer, uncovered, to chill until firm, about 20 minutes.
Meanwhile, preheat oven to 350°F.
Brush the top of the chilled pastry lightly with the remaining egg mixture (discard any additional remaining egg mixture). Using a very sharp knife, cut 8 small (about 1/2-inch) slits in the top. Bake until golden brown and evenly puffed, 40 to 45 minutes, rotating baking sheet front to back once. Transfer the baking sheet to a wire rack. Use a spatula to press gently yet firmly on the pastry to flatten slightly. Let cool for 10 minutes.
Whisk milk and the remaining 1 tablespoon confectioners’ sugar into the reserved 2 tablespoons cream cheese mixture until smooth. Drizzle over the warm pastry and sprinkle with the remaining 1/2 teaspoon lemon zest. Serve warm.
Nutrition InformationServing Size: 1 sliceCalories 245, Fat 15g, Saturated Fat 8g, Cholesterol 31mg, Carbohydrates 25g, Total Sugars 10g, Added Sugars 7g, Protein 4g, Fiber 2g, Sodium 270mg, Potassium 41mg
Nutrition Information
Serving Size: 1 sliceCalories 245, Fat 15g, Saturated Fat 8g, Cholesterol 31mg, Carbohydrates 25g, Total Sugars 10g, Added Sugars 7g, Protein 4g, Fiber 2g, Sodium 270mg, Potassium 41mg
Serving Size: 1 slice
Calories 245, Fat 15g, Saturated Fat 8g, Cholesterol 31mg, Carbohydrates 25g, Total Sugars 10g, Added Sugars 7g, Protein 4g, Fiber 2g, Sodium 270mg, Potassium 41mg
Frequently Asked Questions
As their deep bluish-purple hue would suggest,blueberries are loaded with vitamins and mineralsand more antioxidants than any other fruit. All this goodness adds up to tiny packages that may lower inflammation and your risk of chronic disease and infections, and support healthy blood sugar, skin, digestion, vision, blood pressure, cholesterol and cognition.
Yes, you can. However, we suggest baking the pastry (through Step 6) and cooling completely, then gently placing it in a zip-top bag and refrigerating for up to three days. Then, continue with Step 7 and make the sweet topping when you’re ready to serve the pastry. Warm the pastry in a preheated 350°F oven or toaster oven until warm, then drizzle the topping over the pastry.
Absolutely.When using frozen berriesfor baked goods, it’s typically best to thaw them before adding them to a recipe, especially if the other ingredients can’t take added moisture. There are several ways to thaw frozen berries. However, it’s best to thaw the berries slowly in a covered bowl in the fridge because the flavor and texture will be much better. Other options include adding frozen berries to room-temperature water or setting them in a colander above a bowl. For all methods, the intent is to thaw the berries, then gently dry them, removing as much moisture as possible while keeping them intact.
There are so many easy and delicious ways to use cream cheese. You can use it in dips, inroll-upsorveggie sandwiches, add it toomelets, make a five-minute cake frosting and so much more.
EatingWell.com, May 2024
Rate ItPrint
