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This is an easy recipe that looks as good as it tastes.

Ingredients:

  • 1 8-ounce frozen pastry (thawed)
  • 1 large egg
  • 1 tablespoon granulated sugar
  • 4 ounces of cream cheese
  • 1/4 cup of heavy cream
  • 1 medium lemon for zest and juice
  • 3 tablespoons confectioners’ sugar
  • 2 cups of fresh blueberries

Directions:

  1. Preheat oven to 375 degrees F.
  2. On a lightly floured surface, unfold the pastry. Using the tip of a knife, score a 1-inch border around the pastry without cutting all the way through. Brush the border with the egg and sprinkle the granulated sugar on top of the border. Bake the pastry until golden and puffed, about 18–20 minutes.
  3. Once baked, use the knife again to re-score the border of the pastry without cutting all the way through. Gently press down on the center of the pastry to flatten it while keeping the border puffed. Let it cool to room temperature.
  4. While the pastry is cooling, beat the cream cheese, lemon zest, and two tablespoons of confectioners’ sugar until smooth. Add the juice of the lemon to taste. I normally use 1/3 of the lemon. Spread the cream cheese mixture evenly within the borders of the pastry.
  5. Lastly, arrange your fresh blueberries over the filling and sprinkle the remaining confectioners’ sugar over the blueberries.

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