Blue Cheese, Honey & Shallot Fruit Pastries

Posted by Annette Bellisari on

Blue Cheese, Honey & Shallot Fruit Pastries

Ingredients

1 pound of fresh Blueberries(can sub strawberries or add)

1 lime

2 tsp Lime juice, freshly squeezed or bottled

2 tablespoons of Bellisari’s Blue Cheese, Honey & Shallot Spread

2 sheets 1 box of puff pastry dough

3 tbsp Granulated sugar

2 1/2 tsp vanilla

3 tbsp Butter

1 8-ounce block Cream cheese

Directions:

Adjust your oven rack to the center position. Preheat your oven to 400 degrees. Place one thawed-out sheet of puff pastry on a lightly-floured surface and unfold it. Cut out four squares from the sheet of puff pastry.

Score dough before putting in the oven.

While baking in the oven, the scoring will encourage the puff pastry dough to lightly rise in a beautiful way around the fruit and cream cheese filling. Prick the center of the dough a few times with a fork.

Repeat this cutting-out process for the second sheet of puff pastry dough. Gather the dough scraps together, roll them out, and create two additional puff pastry circles. Place the rounds on baking sheets lined with parchment paper or silicone baking mats.

Add the cream cheese, Bellisari’s Blue Cheese, Honey & Shallot Spread, granulated sugar, lime zest, lime juice, and vanilla to the bowl of a stand mixer. Blend until all ingredients are incorporated, and the mixture is smooth and creamy. Place two tablespoons of the cream cheese mixture in the center of each dough round. With the back of a spoon, spread out the cream cheese leaving a 1/4-inch border.

On half of the puff pastry desserts, place rinsed and dried blueberries over the cream cheese.



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