Recipes

Pennant-Blueberry-Cheesecake-clean_updated

How to Make Blueberry Cream Cheese Pastry Bake

Makes 1
Prep Time: 15 minutes
Bake Time: 35–40 minutes
Total Time: 1 hour

Dough to use:

Either 5″ x 5″ Squares, 10″ x 15″ Sheets or 15 lb. Ready-to-Sheet Bulk.

Ingredients:

6 Pennant Puff Pastry squares
8 oz. cream cheese, room temperature
¼ cup icing sugar (plus 2 tbsp. for dusting)
1 tsp. vanilla extract (or almond extract)
2 cups fresh blueberries
1 tbsp. lemon zest (or orange zest)
2 tsp. lemon juice (or orange juice)
2 tsp. cornstarch
Egg Wash (1 egg whisked + 1-2 tbsp water)
Decorating sugar, for topping

1. Preparation:

Thaw desired number of squares, sheets or prepare bulk dough according to directions, adapt to 5″ x 5″ size.

Preheat oven to 400ºF. Butter a 9×9-inch baking dish.

2. Filling Preparation:

a. In a small bowl, toss blueberries with lemon zest, lemon juice, and cornstarch; set aside.

b. Using a hand mixer, whip cream cheese, icing sugar, and vanilla until smooth.

3. Makeup:

a. Cut each pastry square in half to create rectangles.

b. Place 6 rectangles in the bottom of the prepared baking dish, allowing edges to come up slightly if needed.

c. Spread the cream cheese mixture evenly over the rectangles.

d. Spoon the blueberry mixture over the cream cheese layer.

e. Arrange remaining rectangles on top, slightly overlapping as needed.

f. Brush the top pastry layer with egg wash and sprinkle with decorating sugar.

4. Baking:

Bake for 35–40 minutes, or until the pastry is puffed and golden brown.

5. Finishing:

Allow to cool slightly before serving.

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