This is the perfect breakfast, for every American, on Independence Day;] I adapted this recipe from Real Simple.
On the 4th of July, I am going to take the night off to watch fireworks with my sweetie. I am meeting him at his beach house, at Indian Rocks Beach. We will cuddle up in the dunes together with a blanket and snacks to watch the show over the water. I can’t wait! John just left for the beach and I am stuck inside:[ I know I should probably study, but I desperately need some freedom from my books.
1 small package of raspberries
1 lemon (zest 1/3 and juice 1/2)
30 or so blueberries (about 2 handfulls)
1 pre-made frozen puff pastry
1 egg beaten (you can choose to add a small splash of heavy cream)
white sugar on hand
1/4 cup heavy cream
3 tablespoons confectioners sugar
2 tablespoons butter
Place your puff pastry on a parchment lined baking sheet, and preheat the oven to 375°. Using a sharp knife, gently score a border around the edge of the pastry, about an inch from the edge. It won’t be perfect and does not need to be. Brush the border with your egg wash and sprinkle it with sugar. You should use a couple tablespoons, but no more than 3. Then, bake the puff pastry until it is golden. While it is cooling, beat together your cream cheese, lemon zest, and confectioners sugar, until smooth. Then, spread the cream cheese mixture within the borders of the pastry, making sure not to go past your scored edges. In a pan, on medium heat, add your butter, 4 tablespoons sugar, and your lemon juice. When the sugar is dissolved, add your raspberries. Cook, stir, and gently smush them, until you have a thick sauce. I poured all the sauce over my cream cheese mixture, but you can use 1/2 (or any amount in between) if you do not want your pastry too wet. The sauce is great for dipping toast, making drinks, and so many other things, so save it if you do not use it all on your pastry. Line the blueberries on top and serve immediately.
Have a happy and safe Independence Day!