Blueberry jam

800g blueberries , washed

350g granulated sugar 

Juice of 1 lemon

1 tsp vanilla extract

230g cream cheese

60g castor sugar

1/2 tsp fresh lemon juice

Zest of 1 lemon

1 tsp vanilla extract

2 sheets of all-butter puff pastry

1 large egg whisked, for egg wash


Blueberry Jam

Put the blueberries, sugar, and lemon in a large heavy-based saucepan over medium heat. Bring to the boil, then reduce to a simmer and cook for 30 mins or until the jam has thickened. Remove from the heat.

Leave the jam to sit for 10 minutes.

Ladle into sterilised jar and seal the lids. Allow to cool completely.

Store jar in fridge and use within 2 weeks.

In a medium-sized bowl whip the softened cream cheese, sugar, lemon juice, zest, and vanilla until combined and smooth.

Preheat oven to 180C.

Cut the puff pastry into squares. Fold the square into a triangle. Make two cuts on the outside edge leaving about 1 cm from the edge of the triangle. You just created a frame outside an inner square.

Open the triangle. Take one side of the frame you created and place it on the other side of the inner square. Then take the other side frame and do the same. The two outer frames you made will overlap creating a kite shape.

Pipe a generous amount of cream cheese filling in the centre. Top with blueberry jam.

Place pastries on a baking tray and brush the sides with egg wash. Bake for 30 minutes or until golden.

Serve warm and enjoy!

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