• Gerry

So Technically it's Still Art

Updated: Aug 17, 2019

Hello dear reader! I know recipes for pastry are not exactly fine art, but these are so darn good, they come so close to fine art and are so ezee pezee that I must share. I cannot take credit for creating them - that honor goes to Kevin Jacobs, which I stole from his blog. I can tell you if you make these with blueberries, you are definitely going to smack somebody.

This is Kevins site. You can thank me later!



For the blueberry mixture:

1 cup fresh blueberries1/2 cup sugar

1/2 cup water

grated zest of 1 lemon

1 heaping tablespoon cornstarch blended with just enough lemon juice to make a smooth paste

For the cream cheese mixture:

8 ounces cream cheese, softened to room temperature1/2 cup confectioners' sugar plus more for dusting, if desired

For the pastry dough:

2 sheets puff pastry dough, thawed but cold

1 egg, beaten


The blueberry mixture -- Put the blueberries, sugar, water and lemon zest in a medium saucepan. While stirring occasionally, bring the mixture to a boil over medium heat. Then immediately add the cornstarch solution and stir until the mixture thickens -- 15-30 seconds. Transfer the mixture to a bowl, and let cool to room temperature. (When completely cool, the mixture can be covered and refrigerated for several days.)

The cream cheese mixture -- Put the softened cream cheese in a medium bowl. Add the confectioners' sugar and beat vigorously with a spoon until the mixture is perfectly smooth.

Assembling the pastries -- Unfold one pastry sheet and cut it into four quarters. Put a generous tablespoon of the cream cheese mixture in the center of each quarter, and then spread the cheese out in a rough diagonal line. Top the cheese with a tablespoon of the berry mixture. Then fold opposite corners of the pastry over each other, and press gently to seal. Transfer the pastries to a parchment-lined baking sheet. Cut, fill, and form the remaining sheet of puff pastry. Put the pastries in the refrigerator while you preheat the oven to 400°F.Baking -- Brush the top of the pastries with the beaten egg. Bake until puffed and golden -- 15-20 minutes. Transfer the baking sheet to a wire rack, and let the pastries cool for at least 30 minutes. If desired, dust the cooled pastries with confectioners' sugar just before serving.


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Gerry Morgan



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