Thursday, 16 October 2014






Blueberry Cheesecake
Strudel



We are in full fledge 
Fall!
Nothing fills the home like warm baked treats.
I have many friends of different nationalities that don't necessarily share the same Holidays with me.
But, I was lucky enough to be invited to several friends homes over the Thanksgiving Holiday.
This Blueberry Cheesecake was one easy dessert I came up with in the last minute.
I always try to keep my pantry and freezer well stocked so I don't have to rush out to purchase plain flavoured baked goods that are loaded with empty calories and this dessert was for a small dinner party and look how wonderful it looks.
It took very few ingredients too!
 You can make this ahead and freeze it so it's ready to go!
 Here's What You'll need:
1 pkg. defrosted puff pastry
flour for rolling
Filling:
1/2 pkg cream cheese, room temp.
1 cup ricotta cheese
1/4 cup sugar
1/2 container fresh washed blueberries
Topping:
1 tbsp coarse sugar
 1 egg + 1 tbsp water 
Roll out the puff pastry to a 
12" x 16" rectangle, approx.
Use 2 sheets of wax paper sprinkled lightly with flour.
 As you roll peel back the sheet and flip and peel the underside. This allows the dough to spread quickly. Refrigerate until needed.

Add cheese and sugar to a bowl and whip, 
using elbow grease or a mixer.

Gently fold in the berries, set aside.
Cut 1 1/2" W x 2"L slits all along the dough.
Make sure they match on the other side.

Place filling neatly down the center.



Brush the edges with the beaten egg and water.
Fold over the ends to cover filling. 

Begin to braid the slits covering the filling.
Brush with egg wash and sprinkle with coarse sugar.

Wrap with one sheet of the used wax paper.

 Refrigerate to allow the pastry to harden so it puffs well in the oven. 
A minimum of 1hr or freeze it.

Bake in a preheated hot 375F oven for 
30-45 min until golden brown on top.

Enjoy with love!

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