You may also like
Categories:Viewed: 62 - Published at: 9 years ago
Ingredients
- 1 whole Sheet Puff Pastry
- 1 whole Egg, Lightly Beaten
- 4 cups Fresh Blueberries, Divided
- 1/2 cups Sugar, Divided
- 1/4 cups Water
- 2 Tablespoons Cornstarch Dissolved In 2 Tablespoons Water
- 1/4 cups Creme Fraiche
- 8 ounces, fluid Good Quality Cream Cheese, Softened
- 1/2 teaspoons Vanilla Extract
Method
- Preheat the oven to 400°F.
- Lay 1 sheet of frozen puff pastry on the counter while the oven preheats. Roll out the puff pasty to the desired shape. I like a long rectangle. The sheet I buy, from Trader Joe's, comes in a square. It has dot marks all over it. I roll it out just until the pasty is smooth, and the just a touch smaller than my serving dish.
- Using the back of a butter knife, score a border around the pastry, being super careful not to press all the way through. Brush the egg all over the pastry, then bake it for 15 minutes, or until lightly golden. Remove it to a wire rack to cool.
- While the puff pastry is baking, prepare the blueberries. In a saucepan, combine 1 cup of blueberries with 1/4 cup sugar and the water. Whisk together the cornstarch and 2 tablespoons of water in a measuring cup or bowl. Add to the saucepan with the berries. Cook until the berries thicken.
- Have the other 3 cups of blueberries waiting in a large bowl. Pour the hot berry mixture over the waiting blueberries and mix gently so that all the fresh berries are covered.
- In the bowl of your mixer, or by hand, mix the cream cheese with creme fraiche, vanilla extract and remaining 1/4 cup sugar. Whip it up well and spread over cooled pastry.
- Pour the blueberries on top and serve.
