Ok This is gonna be a quickie i’m afraid… no time to chat sadly… Been running around like a headless chicken all day and finally managed to get some sort of tea time treat done for my guests who arriving in like 30 minutes! And I still have an apron full of flour, sugar and god knows what else on, so…!
But I just HAD to post this today as it’s literally fresh out of the oven and sitting on my table as it is in these here pictures… so sharing in the moment of pure joy that you’ve managed to turn out something pretty and tasty in under 30 minutes really is worth it!!!
This is homemade however the puff pastry isnt…sorry pastry school.. I know I shouldn’t be buying shop-bought pastry… but I have to say that nowdays, the ones you get out there are pretty darn good, so heck, why not, and also, WHO CARES really???
The combo of blueberries and the slightly sweetened creime fraiche and greek yoghurt really works… throw in some green.. mint in this case, and I just think it looks dainty and pretty as a picture!! Perfect for serving guests who arrive after an 8 hour journey across the seas!! (Let0s hope they like it!)
Here’s the easy recipe guys, and again sorry for the rush here!!:)
- 1 sheet puff pastry
- 1 egg, beaten
- 1 tablespoon granulated sugar
- 225 gr creme fraiche
- 1/2 cup greek yoghurt
- 1 teaspoon grated lemon zest
- 1 teaspoon best quality vanilla bean paste
- 3 tablespoons golden caster sugar or regular
- 2 cups
- mint sprigs to garnish
- Heat oven to 180 degrees C. Roll out the sheet of pastry and roll it into a rectangle (mine was more square, so it doesn’t matter, just roll it out to get it as thin as possible. Transfer to a parchment-lined baking sheet.
- 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 with the granulated sugar. Bake until golden and puffed, 18 to 22 minutes.
- Using the tip of a knife, rescore the border of the cooked pastry without cutting all the way through. Gently press down on the center of the pastry sheet to flatten it. Let cool to room temperature, 15 to 20 minutes.
- Meanwhile, combine the creme fraiche and yoghurt in a bowl, add lemon zest, and 2 tablespoons of the sugar and beat until smooth. Fold in the vanilla bean paste. Spread the cream cheese mixture evenly within the borders of the pastry.
- Arrange the blueberries in a single layer over the filling and sprinkle with the remaining tablespoon of sugar. Garnish with mint leaves!