Cliff Bartlett
R.I.P. 5/17/2021
Made this for dessert when I did the Honey Sriracha Chicken Wings. Thought I'd throw it out there too. Baked in on my 14" WSM. Had a lot of fun. It was a pretty windy day and had a little trouble holding a 425º temp but it came out fine. Sure was a delicious dessert, not only for the chicken wing dinner, but a couple since.
Made the dough from scratch. Wrapped in plastic and placed in fridge for an hour.
While dough was chilling, washed the blueberries.
Mixed with sugar, lemon juice and cornstarch and salt.
Mixed one package of cream cheese with an egg yolk, sugar and nutmeg. Rolled out dough and spread half of the mixture over the dough, leaving about a two inch border at the edge of the crust. Topped with the blueberries. Folded outer edge of dough back over berries. Dropped remaining cream cheese mixture over the berries. Back in fridge for 30 minutes.
Pulled from fridge. Brushed crust with one beaten egg and sprinkled with granulated sugar.
On the WSM somewhere between 400 and 425.
Pulled after about 35 minutes.
Oh yeah!
Thanks for looking.
Made the dough from scratch. Wrapped in plastic and placed in fridge for an hour.
While dough was chilling, washed the blueberries.
Mixed with sugar, lemon juice and cornstarch and salt.
Mixed one package of cream cheese with an egg yolk, sugar and nutmeg. Rolled out dough and spread half of the mixture over the dough, leaving about a two inch border at the edge of the crust. Topped with the blueberries. Folded outer edge of dough back over berries. Dropped remaining cream cheese mixture over the berries. Back in fridge for 30 minutes.
Pulled from fridge. Brushed crust with one beaten egg and sprinkled with granulated sugar.
On the WSM somewhere between 400 and 425.
Pulled after about 35 minutes.
Oh yeah!
Thanks for looking.
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