Ingredients with Measurements:
- 1 sheet puff pastry
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 egg
- 1 cup blueberries
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- Powdered sugar for dusting
Special equipment needed:
- Electric mixer
- Baking sheet
- Parchment paper
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Roll out the puff pastry sheet on a lightly floured surface to a thickness of about 1/4 inch.
3. Cut the pastry sheet into 6 equal rectangles and place them on a parchment-lined baking sheet.
4. Using a fork, prick the pastry all over to prevent it from puffing up too much during baking.
5. In a mixing bowl, beat the cream cheese, sugar, and vanilla extract with an electric mixer until smooth.
6. Add the egg and beat until well combined.
7. Spread the cream cheese mixture evenly over 3 of the pastry rectangles.
8. In another mixing bowl, combine the blueberries, cornstarch, and lemon juice.
9. Spoon the blueberry mixture over the cream cheese mixture, spreading it evenly.
10. Place the remaining 3 pastry rectangles on top of the blueberry mixture, pressing down gently.
11. Brush the top of the pastry with a little water and sprinkle with powdered sugar.
12. Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown and puffed up.
13. Remove from the oven and allow to cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 20-25 minutes
Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe makes 6 servings.
Nutritional information:
Calories: 385
Fat: 24g
Carbohydrates: 36g
Protein: 6g
Sodium: 182mg
Sugar: 19g
Substitutions for ingredients:
- You can use any other type of fruit instead of blueberries, such as raspberries, strawberries, or blackberries.
- If you don't have cornstarch, you can use flour instead.
Variations:
- You can add a layer of whipped cream on top of the blueberry mixture for extra creaminess.
- You can also add a layer of sliced almonds or chopped pecans for crunchiness.
Tips and tricks:
- Make sure to prick the pastry all over with a fork to prevent it from puffing up too much during baking.
- Allow the pastry to cool for a few minutes before serving to prevent burning your mouth.
- You can serve this dessert warm or cold, depending on your preference.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the tompouce in a preheated oven at 350°F (175°C) for 5-10 minutes or until heated through.
Presentation ideas:
- Dust the tompouce with powdered sugar before serving.
- Serve with a dollop of whipped cream and a few fresh blueberries on top.
Garnishes:
- Fresh blueberries
- Whipped cream
- Sliced almonds or chopped pecans
Pairings:
- Serve with a cup of coffee or tea for a perfect afternoon treat.
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the pastry is not golden brown and puffed up after 20-25 minutes of baking, you can bake it for a few more minutes until it is done.
- If the cream cheese mixture is too thick, you can add a little milk to thin it out.
Food safety advice:
- Make sure to store any leftovers in the refrigerator to prevent spoilage.
Food history:
- The tompouce is a Dutch pastry that consists of two layers of puff pastry with a layer of cream or custard in between.
Flavor profiles:
- This dessert is sweet, creamy, and fruity, with a buttery and flaky pastry crust.
Serving suggestions:
- Serve the tompouce on a dessert plate with a fork and knife.
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Region: Dutch