RECIPE
With a few minutes of prep and a handful of ingredients, these pastries come together in about 30 minutes. I love them for breakfast with a coffee but serve them for dessert, too, with cream or ice cream. This recipe can easily be doubled
- 1 sheet store-bought puff pastry thawed according to package directions
- a little flour for dusting
- 125 grams cream cheese at room temperature
- 1/4 cup white sugar
- 1 cup blueberries fresh
- 2 tbsp cornflour (cornstarch)
- 2 tbsp lemon juice
- 1 large egg lightly beaten
- 2 tbsp coarse sugar (such as demerara)
Method
Preheat the oven to 200°C (400°F) Line a baking tray (sheet) with baking paper.
Place pastry on a lightly floured board or counter and roll until 30cm/12-inch square. Cut pastry into 4 equal squares and place on the baking tray in a single layer.
Spread cream cheese on the pastry, leaving a 2.5cm (1-inch) border around the edge. Sprinkle the cheese with 2 tablespoons of white sugar.
Combine the blueberries, cornflour, lemon juice and the remaining sugar in a small mixing bowl. Divide among each piece of pastry, leaving a 2.5cm (1-inch) border.
Brush the pastry border with a little egg. Cut diagonal slits in each corner so the pastry can fold up easily.
Fold the pastry up covering a little of the berries. Brush the pastry edge with egg. Sprinkle the pastry with coarse sugar. Bake for 25 minutes or until the sides are puffed and golden. Serve warm. Makes 4.
Frozen berries can be used but they will produce more juice than the fresh berries so increase the cornflour by a teaspoon or so. I prefer to use fresh berries as they hold their shape and bleed is minimal.