Blueberry Cream Cheese Crostata Recipes

BLUEBERRY CREAM CHEESE CROSTATA

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper; set aside.
• BLUEBERRY FILLING: In a large bowl, sprinkle sugar and cinnamon over blueberries. Add lemon juice and flour gently stir to coat; set aside.
• CRUST: In a medium bowl, whisk together flour, sugar, cinnamon and salt. Cut in butter with a pastry blender or fork until it resembles coarse meal. Add ice cold water, stir until a soft dough forms. Shape into a disk.
• Place the disk on a well floured surface; roll out into 12-inch circle. Transfer the circle to the prepared baking sheet.
• CREAM CHEESE FILLING: In a small bowl, beat together cream cheese, egg, sugar, and vanilla extract until smooth and creamy. Spread cream cheese mixture over the dough leaving a 2-inch margin from the edge. Spoon the blueberries with liquid over the top of the cream cheese mixture.
• Fold dough up over the edge of the blueberries and pat down. Brush with milk and sprinkle with course sugar.
• Bake uncovered for 25 minutes or until edges turn golden brown. Serve warm.
• Cook's Note: You can make this dessert even faster if you use a refrigerated pie crust from the grocery store.

BLUEBERRY CROSTATA

Steps:

• For the crust: Put the flour, granulated sugar and salt in a food processor fitted with a steel blade; pulse to combine. Add the butter and pulse until it is in small pieces and distributed throughout the flour. With the machine running, add the ice water 1 tablespoon at a time until the dough comes together in a ball. Turn out onto a floured surface and gently form into a disc. Wrap in plastic wrap and put in the freezer for at least 1 hour.
• Roll the dough out on a lightly floured surface into a 10-inch circle and transfer to a rimmed baking sheet, then refrigerate 20 minutes.
• For the filling: Meanwhile, combine the blueberries, granulated sugar, cornstarch, lemon juice and zest in a medium bowl; mix gently until the berries are evenly coated and glossy.
• To finish: Preheat the oven to 425 degrees F. Pour the filling into the center of the dough, leaving a 2- to 3-inch border. Gently fold in the edges of the crust all along the circle. Brush the crust with egg and sprinkle with sparkling sugar, if using. Bake until the crust is golden and the filling just begins to bubble, 20 to 22 minutes. Let cool 20 minutes and serve warm or at room temperature.

BLUEBERRY CREAM CHEESE CROSTATA

Steps:

• In a medium bowl, sprinkle sugar and cinnamon over blueberries. Gently stir to coat. Stir in lemon juice and flour. Set aside.
• Sift together flours in a medium bowl. Stir in salt, sugar, and cinnamon. Add olive oil and milk and stir until soft dough forms.
• Turn dough out onto floured surface. Roll dough out into 12 inch circle. Transfer dough to a parchment paper covered baking sheet.
• Preheat oven to 400 degrees Fahrenheit.
• To prepare cream cheese filling, stir together cream cheese, sugar, and vanilla extract. Spread cream cheese on dough leaving at least a 1 inch margin from the edge. Arrange blueberries over the top. Pour remaining liquid over the top of the blueberries.
• Fold dough up over the edge of the blueberries and pat down. Brush with milk and sprinkle with sugar.
• Bake for 25 minutes or until edges turn golden brown.
• Serve warm.
• Store leftovers in the refrigerator.

BLUEBERRY CROSTATA

Steps:

• Defrost pie crust.
• Bring blueberries, sugar, and lemon juice to a boil over medium heat, stirring frequently.
• Dissolve cornstarch in water. Pour into berries until thick.
• Cool slightly.
• Place rolled out crust on a parchment paper or silpat lined cookie sheet.
• Place blueberry filling in the center of crust and spread to within about 2 inches of the edge.
• Fold the edges over.
• Bake about 30-35 minutes at 400°F.