For Sophie Gray’s best blueberry tips and tricks, go to In season with Food magazine: blueberries.
Ingredients
Method
1.Preheat oven to 190°C. Grease a baking tray with non-stick cooking spray.
2.Place blueberries and 1 tablespoon of the sugar in a small saucepan and simmer for 15-20 minutes or until thickened. Remove from heat; cool.
3.Beat cream cheese, the remaining 2 tablespoons sugar and vanilla essence until smooth.
4.Using a little cold water, join the pastry sheets together to create one long rectangle, pressing firmly along the join. Slice pastry into nine long strips, using the long edge as a guide.
5.Take a strip and turn each end in opposite directions to create a twist. Coil onto the tray forming a spiral and tuck the end underneath. Repeat with remaining strips. Press a spoon into the centre of each to form a flattish bowl in the middle.
6.Spoon cream cheese mixture into the middle of each, then top with
a dollop of the cooled berry mixture.
7.Bake for 20-25 minutes until pastry is golden brown. Dust with icing sugar.
Note
- You could use a sour cream pastry instead of puff. Add a drizzle of lemon icing, vanilla glaze or melted white chocolate, if you like.
* Instead of making twists you could serve as squares. Simply cut each pastry sheet into quarters and use a sharp knife to score a square in each, creating a 2cm border. Use a fork to score the inner square a few times (to stop puffing) and continue from step 6.
