Blueberry Cheesecake Galette (Print Version)
# Ingredients:
→ Pastry
01 -
10 sheets Antoniou Fillo Pastry (room temperature)
02 -
100g unsalted butter, melted and clarified
→ Filling
03 -
250g cream cheese, at room temperature
04 -
250g blueberries
05 -
1 tsp caster sugar
06 -
1/2 cup icing sugar, sifted
07 -
1 tsp vanilla bean paste
08 -
1 egg, separated
09 -
Flaked almonds
→ Garnish
10 -
Icing sugar for dusting
# Instructions:
01 -
Take Fillo Pastry out of the refrigerator to bring it to room temperature in its packaging. Preheat oven to 180°C fan forced.
02 -
Sprinkle caster sugar over blueberries, mix gently and set aside.
03 -
Mix cream cheese with a spatula until smooth. Add sifted icing sugar, vanilla bean paste and egg yolk, combining thoroughly. Refrigerate the mixture.
04 -
Lay one sheet of Fillo Pastry on work surface and brush with melted butter. Continue layering all sheets, brushing each with butter, rotating slightly to form a large circle.
05 -
Spread cream cheese mixture in the center of the pastry, creating approximately a 20cm circle. Distribute the sugared blueberries evenly over the cream cheese. Fold the pastry edges inward, creating a border around the filling.
06 -
Lightly whisk the reserved egg white and brush onto the folded pastry edges. Sprinkle with flaked almonds. Transfer to a lined baking tray and bake for 35 minutes until golden brown.
07 -
Remove from oven and allow to rest for 30 minutes before serving. Dust with icing sugar before presentation.
# Notes:
01 -
Allow the galette to cool properly for the filling to set completely.
02 -
Bringing cream cheese to room temperature ensures a smooth, lump-free filling.