 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 10 |
|
A layer of blueberries is the sweet surprise hidden inside this pretty pastry. The recipe comes from our Test Kitchen staff. Ingredients:
3/4 cup 1% cottage cheese |
1/3 cup sugar |
1/3 cup 1% milk |
1/4 cup canola oil |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
filling: |
4 ounces reduced-fat cream cheese |
1/4 cup sugar |
1 egg, separated |
1 teaspoon grated lemon peel |
1 teaspoon vanilla extract |
1 cup fresh or frozen blueberries |
1 tablespoon water |
glaze: |
1/2 cup confectioners' sugar |
2 teaspoons lemon juice |
Directions:
1. In a blender, cover and process cottage cheese until smooth. Add the sugar, milk, oil and vanilla; process until smooth. Combine the flour, baking powder and salt; add to cheese mixture. Process just until dough forms a ball (dough will be sticky). Turn onto a floured surface; knead 4-5 times. Place in a large bowl; cover and refrigerate for 30 minutes.
2. In a large bowl, beat cream cheese and sugar until smooth. Beat in the egg yolk, lemon peel and vanilla. Turn dough onto a 17-in. x 13-in. piece of parchment paper. Roll into a 16-in. x 12-in. rectangle. Transfer with paper to a baking sheet.
3. Spread cream cheese mixture lengthwise in a 3-1/2-in.-wide strip down center of dough; sprinkle with blueberries. On each long side, cut 1-in.-wide strips about 3-3/4 in. into center. Fold alternating strips at an angle across berries. Pinch ends to seal and tuck under. Beat egg white and water; brush over dough.
4. Bake at 400° for 20-22 minutes or until golden brown. Remove to a wire rack. Combine glaze ingredients; drizzle over warm pastry. Refrigerate leftovers. Yield: 10 servings.
|
|