Serve warm with a scoop of vanilla ice cream or at room temperature.
Preparation time:25 minutes, plus cooling
Cooking time:20 minutes
Total time:45 minutes, plus cooling
225g Waitrose & Partners Blueberries
1½ tbsp maple syrup
1 orange, zest
60g creamy soft cheese
½ tsp vanilla bean paste
1 British Blacktail Medium Free Range Egg, beaten
215g sheet Cooks’ Ingredients frozen shortcrust pastry, defrosted
1 tbsp demerara sugar
1. Put the blueberries in a pan with 1 tbsp maple syrup, 1 tbsp water, the orange zest and a pinch of salt. Simmer briskly until soft and jammy, about 4-5 minutes; tip into a bowl and set aside to cool, then chill. Meanwhile, mix the soft cheese, vanilla and remaining ½ tbsp maple syrup; set aside.
2. Preheat the oven to 200˚C, gas mark 6; put a large fl at baking sheet in the oven to heat up. Unroll the pastry and use a knife to cut it into 4 rectangles, each about 12cm x 15cm. Transfer to a fresh sheet of baking parchment. Brush the edges of each rectangle with egg. Divide the blueberries between them (strain off any excess liquid), making sure there’s a 1½ cm border around the edges and piling up to one side. Add a spoonful of the soft cheese mixture on top.
3. Fold the pastry over like a book and seal the edges with a fork. Brush the tops with egg and cut a few slits to let the steam escape. Sprinkle with sugar, then slide the parchment onto the hot baking sheet and bake for 18-20 minutes or until golden. Cool for at least 10 minutes before serving, though the slices can also be served at room temperature.
For an extra kick of flavour, mix the sugar with ½ tsp ground cinnamon before sprinkling over the top.
Recipe courtesy of Waitrose
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