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| Photograph by me, recipe adapted from Real Simple |
What You'll Need:
1 8-ounce frozen puff pastry, thawed
1 egg, beaten
1 tablespoon granulated sugar
4 ounces cream cheese, softened
1/4 cup heavy cream
1/2 teaspoon grated lemon zest
1/2 lemon, juiced
3 tablespoons powdered sugar
2 cups ripe blueberries
Directions:
Heat oven to 375. unfold puff pastry on a baking sheet lined with parchment paper. Roll pastry into a 10-by-12-inch rectangle. Using the tip of a knife, score a 1-inch border around the pastry, without cutting all the way through. Brush the border with the beaten egg and sprinkle with granulated sugar. Bake 18-22 minutes or until golden brown and puffed.
When pasty is done baking, rescore the border and push down the middle so it is flat. In a medium bowl, beat cream cheese until smooth. Add the heavy cream, lemon zest, lemon juice and 2 tablespoons of the powdered sugar. Spread mixture evenly within the borders of the pastry.
Arrange blueberries on top and sprinkle with remaining powdered sugar.
*This was my first time working with puff pastry and while I found it pretty easy, The end result was not as neat as I would have liked. Better luck next time!
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