Blueberry Pastry
A braided puff-pastry pastry filled with cream cheese and fresh blueberries.
Ingredients
| 1 | puff pastry sheet (store-bought) | |
| 150 g | unsalted cream cheese or quark | |
| 40 g | sugar | |
| 1 tsp | 5 ml | cornstarch |
| 100 g | fresh blueberries | |
| 1 | egg yolk | |
| 1 tbsp | 15 ml | milk or cream (for brushing) |
| — | pearl sugar (for sprinkling) | |
| — | powdered sugar (for garnish) |
Instructions
- Preheat the oven to 200 °C (392 °F) top and bottom heat or 180 °C (356 °F) fan. Line a baking tray with parchment paper.
- Roll out the puff pastry and measure the shorter side. Divide it into three equal sections horizontally. Lightly score two lines to mark the middle section; these are guides and should not be cut.
- In a bowl, mix the unsalted cream cheese with sugar, cornstarch, and vanilla extract until smooth. Spread the filling evenly over the middle section. Sprinkle the blueberries on top of the cream cheese layer.
- On the side sections, cut diagonal strips about thumb-width apart, making sure the cuts angle downwards. Flip the pastry so the strips face upwards, then braid the strips alternately over the filling to create a woven pattern.
- Whisk the egg yolk with milk or cream and brush it evenly over the pastry. Sprinkle pearl sugar on top.
- Bake in the center of the oven for 20–25 minutes until golden brown and crispy.
- Let the pastry cool slightly, then dust with powdered sugar before serving.