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Categories:
cream cheese cream sugar lemon juice Kirschwasser blueberries sugar gelatin sheet pastry egg blueberries
Viewed: 235 - Published at: 5 years agoIngredients
- 150 grams Cream cheese
- 100 ml Heavy cream
- 30 grams Granulated sugar
- 1 tbsp Lemon juice
- 1 tsp Kirschwasser (if available)
- 100 grams Blueberries (fresh or frozen)
- 60 grams Granulated sugar
- 1 1/2 grams Gelatin sheet
- 3 sheets Frozen puff pastry
- 1/2 Egg
- 1 Blueberries, raspberries and puff pastry
Method
- Blueberry Jelly: Let the gelatin sheets sit in a bowl of water for 5~10 minutes.
- Mix blueberries and granulated sugar in a heat-proof bowl, and microwave at 600watts for 3~4 minutes.
- While the mixture is still hot, squeeze any excess moisture from the gelatin sheets and mix well into the bowl.
- Let it sit in the refrigerator for about 30 minutes to stiffen.
- Puff Pastry: Cut out circles from the room temperature puff pastry.
- Cut 1cm strips, and triangles with leftover pieces.
- Notch the circle dough well with a fork.
- Brush with egg yolk, make a border using 1 cm strip dough from Step 4, and brush with egg yolk again.
- Bake for about 20 minutes in 200 C oven.
- Cover with aluminum foil if it starts to burn.
- Cheese Cream: Whip heavy cream in a bowl until stiff.
- In another bowl, put cream cheese, granulated sugar, Kirschwasser, and mix well.
- Mix the contents of the bowls from Step 9 and 10.
- Put the raspberry jelly on the cooled puff pastry.
- Pipe the cheese cream in rounds using a piping bag.
- It will be quite tall.
- Garnish: Top with baked triangle puff pastry, raspberries, blueberries, and sprinkle powdered sugar Chill well and enjoy.
- Cut any leftover puff pastry, brush with egg yolk, and sprinkle granulated sugar.
- You can make sugar pies by baking then for 10 minutes in a 200 C oven.
