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Blueberry cream cheese braid
| Prep-time | Bake-time | |
|---|---|---|
| 5 min | 55 min |
| Difficulty | |
|---|---|
| Servings | |
|---|---|
| 2-4 people |
INGREDIENTS
- 800 gr (2 sheets) Alfa puff pastry
- 300 gr Ardo Blueberries
- 250 gr Arla cream cheese
- 60 ml Arla fresh whipping cream
- 1 egg yolk
- 55 gr granulated sugar*
- 1 tbs sachet vanilla sugar*
- 1 Lemon (shavings)*
- 20 gr cornflour*
- 1 egg for brushing
- 3-4 tbs icing sugar*
METHOD
Remove the puff pastry from the freezer and let it thaw completely in the refrigerator. In a bowl, mix the cream cheese with the egg yolk, granulated sugar, vanilla and lemon zest.
In another bowl, mix the blueberries with the cornflour.
Spread a sheet of puff pastry on a paper-lined oven tray. Spread half the cream cheese lengthwise in the middle of the sheet, so that it covers 1/3. Sprinkle half of the blueberries on top. With a pizza cutter or knife, cut strips of about 1,5cm thick, on the other 2/3 of the pastry, left and right of the cheese and blueberries (1/3 left and 1/3 right). Alternating, bring the strips inwards to cover the blueberries.
Brush the surface with the beaten egg. Transfer the dough to the oven and bake at 180 C fan, for 50-55 minutes.
Mix the icing sugar with the cream until you have a light icing. Remove baked braid from the oven and using a fork, drizzle over the icing and create linear shapes. Serve at a warm or room temperature.
*This recipe item is not found in foodhaus shop
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