Blueberry and chocolate wrap & Two edge blueberry and cream cheese pastries

Blueberry and chocolate wrap pastry.jpg        Two edge blueberry and cheese.jpg         

Blueberry and chocolate wrap pastry

Ingredients

1 sheet thawed puff pastry
12-16 blueberries
1  (200 g) block of  dark chocolate
sugar

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Method

Preheat oven to 200°C. Place the dark chocolate in the centre of the pastry.

Cut diagonnally from the corners of chocolate both side downwards. Cut the top and bottom side a bit off leaving the square part for top and bottom; place the blueberries on top then fold the square part for top.

Take one of the flaps and fold it towards the center. Fold every other flap towards the center until the end then fold the bottom square part.

Sprinkle sugar on top. Brush with egg white. Bake for 15-20 minutes until pastry is golden brown and puffed; Chocholate and blueberry melted.

Serve with a cup tea.

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Two edge blueberry and cream cheese pastry

INGREDIENTS

1 sheet thawed puff pastry
12 raspberries
4 tablespoons Cream Cheese spread

Method

Preheat oven to 200°C. Cut the puff pastry into 4 equal squares. Leaving a 1/2 centimeter border, make 8 total cuts along the edges of the square, with each cut going about 1/3 of the way through the length of the edge. Make sure the cuts do not touch.

Place a tablespoon of the cream cheese filling in the middle of the square, then top with 4 blueberries. Take one of the edge flaps and fold it towards the center, looping over the blueberry. Repeat with the other flaps. Repeat with the remaining pastry squares.

Bake for 15-20 minutes until pastry is golden brown and puffed. Serve with a cup of tea.

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Note:
1. Oven vary and time too. You can make any shapes you like with your pastry. Hence use whatever ingredients you like.

2. I have included the link for the tea; if you would like to try. I trust the combination of the pastries would go well with this tea.

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Full blog post: https://linsfood.com/loomi-tea-dried-lime-tea/

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