A delicious fruity dessert? We suggest cupcakes made from shortcrust pastry filled with creamy cheese and aromatic blueberries.
Ingredients:
- Lemon – 1 piece
- Egg – 1 piece
- Blueberries – 140 g
- Sugar – 3 tablespoons
- Cream cheese – 100 g
- Butter – 200 g
- Wheat flour – 340 g
- Potato starch – 1 tablespoon
- Water – 50 ml
Preparation:
Knead together the flour, 1 tablespoon of sugar, and butter. Gradually add cold water and continue kneading until a smooth dough forms. If the dough becomes too moist, do not add more water. Wrap the dough in plastic wrap and refrigerate for about 30 minutes.
Meanwhile, grate the lemon zest. Mix it with the blueberries, 1 tablespoon of sugar, potato starch, and juice squeezed from half of the lemon. Set aside.
Mix the juice from the other half of the lemon with the cream cheese and remaining sugar.
Roll out the chilled dough thinly. Cut out 12 circles. Place a little cream cheese and blueberries on 6 of them. Make a small cross-shaped incision in the center of the remaining 6 circles and cover the filling with them. Seal the edges of the cookies with a fork.
Place the cookies on a baking sheet lined with parchment paper. Beat the egg with a fork. Brush the tops of the cookies lightly with the beaten egg. Place the baking sheet in an oven preheated to 180 degrees Celsius for about 20-25 minutes, or until golden brown.
