This recipe first appeared in Food magazine.
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Ingredients
Vanilla glaze
Method
1.Preheat oven to 200°C. Dust bench lightly with flour and roll the pastry out to a rectangle around 27cm x 33cm, dusting with flour as needed. Divide in half lengthways and transfer one half to a greased baking sheet.
2.In a bowl, mix cream cheese, lemon curd and vanilla. Spread mixture down the centre of the pastry strip, leaving a 1cm border either side. Scatter on berries and brush the border with water.
3.Lay remaining pastry over the top, pressing the edges firmly to seal. Trim edges to neaten. Brush generously with beaten egg and slice 10 vents in the pastry to release steam.
4.Bake in the oven for 25 minutes or until golden and risen.
5.Meanwhile make the vanilla glaze (see below). Drizzle glaze over the pastry. Dust with icing sugar, to serve.
Vanilla glaze
6.Combine the ingredients in a small bowl and mix until smooth.
Allow several hours for the pastry block to defrost before attempting to roll. Experiment with different berries to create your favourite filling. Serve with cream or icecream as an easy dessert. PER SERVE Energy 315kcal, 1320kj • Protein 5g • Total Fat 14.7g • Saturated Fat 8.4g • Carbohydrate 40.6g • Fibre 2.2g • Sodium 176mg
Note
