- 8
- 45 mins
- 145 mins
Ingredients
- 1/2 cup butter, softened
- 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
- 1-1/2 cups flour
- 1 cup each fresh blueberries and raspberries
- 1/3 cup granulated sugar
- 2 tsp. cornstarch
- 1 tsp. lemon zest
- 1 egg
- 1 tsp. water
- 1 Tbsp. coarse sugar
Preparation
Step 1
USE pulsing action to process butter, cream cheese spread and flour in food processor until mixture is well blended and forms ball. Divide dough in half; shape each half into ball. Wrap individually in plastic wrap. Refrigerate 1 hour.
HEAT oven to 375ºF. Toss berries with granulated sugar, cornstarch and lemon zest.
ROLL out 1 ball of dough into 14x7-inch rectangle on lightly floured surface. Cut lengthwise in half, then cut each strip crosswise in half. Repeat with remaining dough.
BEAT egg and water until blended. Spoon 1/4 cup berry mixture onto one end of each dough strip. Brush edges of dough with egg; fold in half. Seal edges with fork; place on parchment-covered baking sheets. Cut small slits in tops to allow steam to escape; brush with any remaining egg. Sprinkle with coarse sugar.
BAKE 35 to 40 min. or until juices are bubbly and pastries are golden brown.