Ingredients :
Dough:
400g puff pastry (ready-made or homemade)
1 egg (for egg wash)
2 tbsp coarse sugar
Cheesecake filling:
200g cream cheese, softened
60g sugar
1 tsp vanilla extract
1 egg yolk
1 tsp lemon zest
Blueberry filling:
200g fresh or frozen blueberries
50g sugar
1 tbsp cornstarch
1 tbsp lemon juice
Streusel topping:
50g flour
40g cold butter, cubed
40g brown sugar
pinch of salt
Preparation :
- Preheat oven to 200°C (390°F).
- Mix cream cheese, sugar, vanilla, egg yolk and lemon zest until smooth. Set aside.
- Combine blueberries, sugar, cornstarch and lemon juice in a small pot.
- Cook on medium heat 4–5 minutes until thickened. Cool completely.
- Roll puff pastry into a large rectangle (about 30×40 cm).
- Cut 8–10 cm wide strips on both long sides, leaving the middle third intact.
- Spread cheesecake filling down the center.
- Spoon cooled blueberry filling over the cheesecake layer.
- Make streusel: rub butter into flour, brown sugar and salt until crumbly.
- Fold alternating strips over the filling to form a braid.
- Brush with egg wash and sprinkle streusel and coarse sugar on top.
- Bake 25–30 minutes until golden and puffed.
- Cool slightly before slicing.
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