Ok, this dessert was truly born from experimentation and
necessity. I had a pint of blueberries and two Meyer lemons. I had found a forgotten
package of croissant dough, and I needed to use them lest they expire.
First, I cooked the blueberries with a bit of
sugar, the zest and the juice from the lemons. It looked a little thin, so I
threw in some cooked apple and some corn starch to thicken it.
At first, I
thought I would make cute little individual pies… but
then, I got lazy. There, I said it. I didn’t want to
stand there all day pinching closed little pockets of dough that may defy me in
the oven and burst open….
Then I thought, this yummy
fruit concoction I made would be delish on a slice of cheesecake. Then I
thought about the “sopapilla cheesecake” a
co-worker’s wife used to bring to us.
Oh, boy, I have
an idea. I brushed the bottom of an 8”x8” dish
with butter then sprinkled on some cinnamon
sugar. Then, I lined the bottom of
the pan with croissant dough.
I mixed together: 1 (8 oz) brick of cream cheese, ½ c. sugar,
1 egg and a ¼ tsp. of lemon extract (I would have used
zest, but it was all in my blueberry mixture).
I spread this mixture onto the croissant dough. I topped that with my
cooled fruit mixture.
I added another layer of croissant dough, brushed on more
melted butter, and sprinkled with more cinnamon sugar. (My cinnamon is light
because my husband doesn’t care for copious amounts like I
do.) I popped it into a 375°F oven for about 30 min. oh, wow. I’m a genius! ;)
When you first take it out of the oven, it will be puffed up a little. It will deflate as it's cooled. People asked for the recipe, so I thought I better write it down!
You will
need:
Croissant
dough (homemade or one store-bought refrigerated tube)
3 to 4 tbsp. melted butter
4 tbsp. cinnamon sugar
Fruit Filling (recipe below)
Cream cheese filling (recipe below)
3 to 4 tbsp. melted butter
4 tbsp. cinnamon sugar
Fruit Filling (recipe below)
Cream cheese filling (recipe below)
Butter an 8x8
baking dish. Sprinkle in about 1 tbsp. cinnamon sugar. Place one layer of
croissant dough on the bottom. Spread in cream cheese filling. Spread on fruit
filling. Top with remaining croissant dough. Brush with remaining melted
butter. Top with remaining cinnamon sugar. Place in a 375°F oven for 20-35 min.
or until golden brown. Cool completely
and store in the refrigerator.
For the
fruit filling:
1 pint blueberries
1 Fuji apple, peeled and finely diced
The zest and juice of 2 Meyer lemons
½ to 1 c. sugar (more or less depending on the tartness of your fruit)
3 tablespoons cornstarch
3 tablespoons water
1 pint blueberries
1 Fuji apple, peeled and finely diced
The zest and juice of 2 Meyer lemons
½ to 1 c. sugar (more or less depending on the tartness of your fruit)
3 tablespoons cornstarch
3 tablespoons water
Place
blueberries, apple, lemon zest, lemon juice, and sugar in a saucepan over
medium heat. Stir to dissolve sugar as it heats. Once your fruit is cooked,
make a slurry of the cornstarch and water and add to the fruit. Simmer to
thickened (at least one minute). Remove from heat and let cool.
For the
cream cheese filling:
8 oz. cream
cheese
½ c. sugar
1 egg
¼ tsp. lemon extract
½ c. sugar
1 egg
¼ tsp. lemon extract
Using a
mixer, cream together cream cheese and sugar. Add in egg and extract. Beat to
creamy consistency. If you have more lemon, add in some zest.
