Serves: 5
Total Calories: 681

1 cup butter, softened
1 (8-ounce) package cream cheese, softened
2 cups plus 1 tablespoon all-purpose flour, divided
3 tablespoons sugar, divided
1 cup fresh blueberries (or frozen unsweetened blueberries, thawed)
1 egg yolk, beaten
1 tablespoon water

In a mixer bowl, cream butter and cream cheese until well blended. Combine 2 cups flour and 2 tablespoons sugar; beat into butter mixture. Divide pastry in half and wrap in wax paper or clear plastic wrap; chill for 1–2 hours or until easy to handle.

In shallow plate, combine remaining flour and remaining sugar; roll blueberries in mixture. On a lightly floured surface, roll half the pastry into a 10x25-inch rectangle. Cut into 10 (5-inch) squares. On each square near one edge, arrange 8–10 coated blueberries in a row. Roll up pastry jellyroll style; pinch ends together. Place on an ungreased cookie sheet seam side down. Combine egg yolk and water; brush onto tops of pastries. Repeat with remaining dough. Bake pastries in a 350° oven for 20 minutes.

Nutritional Facts:

Serves: 5
Total Calories: 681
Calories from Fat: 464

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