I do like a picnic afternoon tea and baked these treats for exactly that occasion. We were invited to a friends for an afternoon of Pimms, games and a fab picnic afternoon tea. Much fun was had by all and these delicious morsels went down a treat. The filling tastes like a cheesecake, the enriched bread which encases the filling is light and tempers the richness of the filling perfectly.
Blueberry Cheesecake Swirls
200g plain flour
100g wholemeal flour
60g butter, diced
125ml lukewarm milk
1 free range egg
7g sachet dried yeast
2 Tblsp caster sugar
Filling:
100g blueberries, thawed slightly if frozen
1 or 2 Tblsp lemon curd
150g tub ricotta or mascapone
Put the flours and butter into the bowl of a standmixer or
mixing bowl if making by hand. Rub the
butter into the flour until the mixture looks like breadcrumbs, either using a
mixer or by hand. Combine the milk and egg,
beating until totally combined. Add the yeast
and sugar. Stir to incorporate then add
to the flour and butter mixture. Mix
until a dough forms then knead for 5 minutes in a stand mixer or 10 minutes by
hand. Transfer to a lightly oiled bowl
and cover with cling film. Set aside in
a warm place to prove until the dough has doubled in size, this took 45 minutes
in my kitchen on a summer day.
Preheat your oven to 180C/160C Fan. Line a baking tray with non-stick baking
paper. Turn the dough out onto a lightly
floured surface and knead a couple of minutes to knock it back. Your dough should be smooth and elastic. Roll out the dough to 30cm x 40cm rectangle.
Combine ricotta and lemon curd then spread evenly over the
dough leaving a 2cm border on one long edge. Sprinkle over the
blueberries. Starting with the longest
side roll up the dough firmly to form a log. Slice the log into 8.
Arrange each slice, cut-side up, nestled next to each other on
your prepared tray. Bake in the
preheated oven for 30 minutes. Leave to
cool a little on the tray then serve warm.
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