Mmmm these turned out even better than my strawberry cheese swirls! Well I think so, my mom is obsessed with the strawberry ones! Its blueberry and peach season here, and I am a seasonal person! I made a delicious peach-freezer-jam last week, that honestly I can eat right out of the jar! The combination of sweet and tangy is wonderful!
This time I used ricotta! I think that is another reason I liked this one so much as well! I love ricotta! If you don’t have any peach jam, I’m thinking you could chop up a couple of peaches and mix it up with some sugar and cornstarch and add that on top of the blueberries. Let me know if you try that, and how it works out…I think it sounds great!
I have made this numerous times now, using fresh and frozen blueberries, cream cheese and ricotta and both ways are amazing! I also make them into strudels, simple roll out the puff pastry, and the same way you prepare for the swirls, just fold over. Brush top with egg wash and course sugar crystals.
What you will need:
- 2 sheets of thawed puff pastry sheets
- 1 cup frozen organic blueberries or fresh
- 1 heaping tbsp dark brown sugar
- 1 and 1/2 heaping tbsp cornstarch
- 6-8 tbsp peach-freezer-jam
- 10 tbsp of ricotta or cream cheese (5 tsbp for each sheet of pastry)
- 1 egg with 1 tsp cream or milk
Combine the blueberries, cornstarch, and sugar. Roll out dough, spread the the ricotta about 5 tablespoons on each sheet of dough, and spread over 3-4 tablespoons of peach jam and sprinkle half the amount of blueberries on top. Repeat with other sheet of dough and ingredients.
Cut into 1 inch slits and roll.
Place on a parchment lined baking sheet, brush with egg wash and bake at 400 till golden, you may put under the broil for a minute for a more golden crust. Dust with icing sugar,enjoy!