Blueberry cheesecake flaps with frangipane

METHOD

How to make it

1. 01

   STEP 1

   Done

   Preheat the oven 210 degrees. Dress up a baking tin with baking paper.

2. 02

   STEP 2

   Done

   Now make the frangipane. Beat the butter and bastard sugar creamy with a (hand) mixer. Then knock ½ Unknocked egg, almond flour and flour.

3. 03

   STEP 3

   Done

   Stir the cream cheese with the icing sugar in a bowl.

4. 04

   STEP 4

   Done

   You make the flaps by ironing out a tablespoon of the frangipane on the puff pastry (keep the edges free), then you shovel a spoon of the cream cheese in the middle. Divide one piece or 8 blue berries over and grate some lemon peel on it.

5. 05

   STEP 5

   Done

   Fold the corners of the puff pastry inwards over the filling. This doesn't have to be so precise. Brush the puff pastry with remaining beaten egg.

6. 06

   STEP 6

   Done

   Place the flaps side by side on the baking paper and slide the can into the oven. Bake the flaps 15 -20 minutes, they are ready when the frangipane has risen and the cakes are beautiful golden brown in color.

7. 07

   STEP 7

   Done

   Get out of the oven, let cool something and send a picture of yourself to Jelmer while taking a bite to thank him.

8. 08

   STEP 8

   Done

   Recipe & photography: Francesca