Bake: Blueberry Drizzle Puff

Cici and I have been a little slow on the blog lately – mainly because C has been busy at the Olympic village getting her sports volunteer on and I’ve been busy applying for jobs… and getting jobs! yay!

So sorry that this is just a quick little post, but I thought Id share with you an oh so simple pudding recipe, which is also oh so yum!

Blueberry Drizzle Puff

What you’ll need:
1 (8 oz.) package philadelphia, softened

1/3 cup sugar

1/2 tsp. Almond Extract

1-1/2 cups frozen blueberries


1 cup powdered sugar
3 Tbsp. Heavy Cream
1 tsp Almond Extract
3 shakes of salt
chopped almonds (optional)

The Method:

  1. Lay one whole pastry sheet onto a greased cookie
    sheet.Mix softened cream cheese, sugar, and almond extract together until well
    blended.  Spread on top of pastry sheet.
  2. Top with frozen blueberries.
  3. Cut second puff pastry sheet into 10 long strips.
    Weave strips on top of blueberries
  4. Bake at 190.c for 25-35 minutes or until golden
  5. You can pipe the frosting on for a fancy effect (I just poured it on and rubbed it in) and
    sprinkle with chopped almonds if desired (I didn’t do this because I don’t like almonds – euk).
Et voila!
Enjoy ♥


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