Flaky home made pastry with a slightly sweetened cream cheese & fresh Blueberries. Absolutely worth the small amount of effort. Directions seem like a lot of work but it's really a simple recipe.
Provided by Captain_67
Categories Dessert
Time 1h
Yield 8 pieces, 8 serving(s)
Number Of Ingredients 9
Steps:
- Pastry: Chill mixer bowl & paddle in freezer for 10 minutes.
- Cut butter into small pea sized cubes then put into freezer to keep cold.
- Combine flour, salt & sugar & add to mixing bowl & set mixer to medium low speed. Slowly add chilled butter a few cubes at a time until all butter is coated with flour & looking crumbly.
- With the mixer running, slowly pour the ice cold water in a thin steady stream into the flour mixture until a dough ball forms. The flour should drink most of the water but if the dough feels sticky add a little four to the outside of the ball before wrapping in plastic bag then place in fridge for 15 minutes.
- Filling: Place cream cheese, 4 tablespoons powdered sugar & vanilla into mixer bowl & mix on medium to combine well.
- Rinse & drain berries but leave them slightly damp.
- Add 2 tablespoons powdered sugar to berries in a bowl & combine.
- Roll out pastry on floured bench to fit onto a greased 16" pizza pan (for easy transfer to pan, fold dough in half then half again to a triangle or wedge shape then lift to pan & unfold).
- Spread cream cheese mix evenly over dough all the way to the edges. Pick up one piece of the dough's edge & fold in by about 1 inch toward the middle & about 3 inches long & continue all the way around (you are basically making a rough octagonal shape).
- Place the sugar coated berries evenly across the middle of the pie & use the remaining sugar syrup in the bowl & a brush to glaze the folded edge of the crust before placing into a preheated 400F (200c) oven for 30 to 35 minutes until pastry is golden.
- Cool to room temp, cut into 8 using pizza cutter & try to stop eating more than 1 piece !
- NOTE: If you are experienced at pastry you may think that the amount of water is way too much but PLEASE TRY IT. I am not a trained chef but I spend a lot of time experimenting & I find the high amount of water results in a lot of steam creating a beautiful flaky pastry without all the technical pastry folding.
Nutrition Facts : Calories 360.6, Fat 21.8, SaturatedFat 13.6, Cholesterol 61.7, Sodium 232.5, Carbohydrate 36.1, Fiber 1.7, Sugar 9.9, Protein 5.8
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love