Blueberry Cheesecake Galette

Ingredients

• 250 g Fresh blueberries (tossed with a little sugar)
• 1 tbsp Sugar (for the blueberries)
• 250 g Cream cheese (softened)
• 0.25 cup Icing sugar (plus extra for dusting)
• 1 Egg yolk
• 1 tsp Vanilla bean paste
• 10 sheets Phyllo pastry (Antoniou Fillo Pastry recommended)
• 100 g Unsalted butter (melted, for brushing)
• 1 Egg white (for brushing edges)
• 2 tbsp Flaked almonds

Steps

1. 1

   In a small bowl, add a little sugar to the fresh blueberries and toss to coat. Set aside.

2. 2

   In a separate bowl, whip the cream cheese with a spatula until it is completely smooth.

3. 3

   Add the icing sugar, one egg yolk, and vanilla bean paste to the cream cheese. Mix well until you have a smooth cheesecake filling.

4. 4

   Lay one sheet of phyllo pastry on your work surface and brush it lightly with melted butter.

5. 5

   Continue laying the remaining 9 sheets of phyllo pastry on top, brushing each sheet with butter and rotating each sheet slightly as you stack them to form a large, rough circle.

6. 6

   Spread the cream cheese mixture into the center of the pastry circle, leaving a wide border around the edges.

7. 7

   Fold the pastry edges inward over the outside of the cream cheese filling to create a rustic, crispy border.

8. 8

   Scatter the sugared blueberries onto the exposed cream cheese in the center.

9. 9

   Brush the folded pastry edges with a little egg white and sprinkle with flaked almonds.

10. 10

    Bake in a preheated oven (typically 180°C/350°F) until the pastry is golden brown and crunchy, about 20-25 minutes.

11. 11

    Remove from the oven and decorate with a dusting of icing sugar before serving.

Notes

The recipe uses 10 sheets of phyllo pastry rotated to create a circular base. Ensure the cream cheese is at room temperature for easier mixing.

Nutrition per serving

• dessert
• baking
• blueberry
• cheesecake
• phyllo pastry
• vegetarian
• summer