Sunday, January 12, 2014

Simply Scrumptious Blueberry and Almond Cheese Puff

From the kitchen of One Perfect Bite...This lovely tart is a scrumptious treat that's as easy to make as it is to eat. Commercially prepared puff pastry is perfectly acceptable to use in its preparation, and its use certainly makes assembly of the tart nearly effortless. There is also a bit of room to play with this recipe. You can swap raspberries for blueberries and mascarpone can, of course, replace the cream cheese that serves as the base of the tart filling. I do, however, strongly suggest you serve the tart the same day it is made. You'll find it loses its shard-like crispness and appeal if it sits around too long. I do hope you'll give this recipe a try. I know those of you who do will love this crisp tart. Here is how it's made.

Blueberry and Almond Cheese Puff...from the kitchen of One Perfect Bite

1 sheet puff pastry, room temperature
1 egg
2 to 3 tablespoons toasted sliced almonds
1 (3-oz.) package cream cheese, room temperature
3 tablespoons granulated sugar
1/4 teaspoon almond extract
1 cup frozen blueberries
1/2 cup confectioners' sugar, sifted
1-1/2 tablespoons heavy cream
1/4 teaspoon almond extract
Pinch of salt

1) Unfold puff pastry and place in center of a sheet of parchment paper that has been cut to fit a baking pan. Pastry will have three approximately equal sections. Preheat oven to 375 degrees F.
2) Combine cream cheese, granulated sugar and almond extract in a small bowl and beat until combined and light. Spread cheese mixture down center section of puff pastry. Top with frozen berries.
3) On each side of filling, cut strips 1-inch wide from edges toward center. Fold strips at an angle across filling, sealing ends.
4) Beat egg with 1 tablespoon water. Lightly brush egg wash over surface of pastry. Sprinkle with almonds. Transfer parchment sheet to baking pan. Bake pastry for 25 to 35 minutes, or until golden brown.
5) Meanwhile, combine confectioners' sugar, cream, almond extract and salt in a small bowl and mix until smooth and blended. Drizzle over top of cooled pastry. Yield: 4 to six servings.

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Pondside said...

Tomorrow afternoon. Pictures will follow!

Chiara said...

perfect for this moment with my lonely cup of coffee, thanks for sharing Mary, have a nice Sunday, blessings....

Jasline @ Foodie Baker said...

Hi Mary, the puff looks delicious! This is so perfect for tea, wish I can have one now!

Cindy@NorthofWiarton said...

This Puff certainly looks like it would invite a pot of Tea, Mary.

Diane said...

Mmmmm they look delicious. Have a good day Diane

Kim said...

This looks like the kind of treat I would serve over a brunch! It looks good and simple to prepare!

~~louise~~ said...

Looks heavenly, Mary. I wish I had just one to go with my Sunday morning coffee:) Thank you so much for sharing...


This récipe looks wonderful! I love anything blueberries. Thanks for sharing and have a good week ahead.

Alicia Foodycat said...

So simple! This sounds lovely. I have some frozen cranberries left from Christmas that I think would be lovely with this!

A Paixão da Isa said...

humm que delicia da vontade de comer essa fatia hummmm bjs bd

Angie's Recipes said...

Gorgeous puff, Mary. Great with a pot of freshly brewed coffee or tea.

David said...

Mary, Wow! This beautiful pastry creation reminds me of a coffee cake that we used to buy when we lived in the suburbs of Chicago... I am now just drooling! Maybe we'll build up the nerve to put one together... We do very little baking. The results can be too tempting! Take Care, Big Daddy Dave

Cathleen said...

This makes me want to have this right now with my tea. This looks fantastic!!

Ellen Whyte said...

Absolutely lovely! I used to make a prawn and spinach roll with cheese just like this! Yum for the sweet version.

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