Another of my Project Pinterest must-do’s for my husband’s birthday brunch, modified from a recipe that seemed (and proved to be) simple in execution and fun to make! The main modification I make is a steep reduction in the amount of almond extract (which, in the amounts specified in the original recipe, can make for cloyingly sweet, overly marzipan-like finish that could drown out the subtle blueberry taste) and an increase in the amount of blueberries and cream cheese used.
Prep Time: 15-20 Min, Cook Time: 30 Min
2 sheets puff pastry at room temperature (I used refrigerated, not frozen)
1/2 tsp almond extract
300g cream cheese (I used light)
1.25 dl caster sugar
4 dl frozen blueberries (do not thaw first!)
2.5 dl icing sugar
3 tbsp heavy cream
1-2 drops almond extract*
1 tiny pinch of salt
*I may also try adding a drop of vanilla extract too and topping it all off with slivered almonds
- Pre-heat oven to 190 C. Lay one whole pastry sheet onto a non-stick baking sheet. Mix softened cream cheese, sugar, and almond extract together until well combined. Spread over pastry sheet. Top with frozen blueberries.
- Cut second puff pastry sheet into 10 long strips. Weave the pastry strips over the blueberry topping.
- Bake at 190 C for approximately 30 minutes or until golden brown.
- Once cooled, pipe over the frosting.