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 I can honestly 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 using both fresh and frozen blueberries, cream cheese, and ricotta. Both ways are amazing! I also make them into strudels. Simply roll out the puff pastry and prepare it the same way you would 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 the dough. Spread the the ricotta about 5 tablespoons on each sheet of dough and spread over 3-4 tablespoons of peach jam. 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, and brush it with egg wash. Bake at 400 until golden. You may put under the broil for a minute for a more golden crust. Dust with icing sugar and enjoy!