Wild Blueberry Chévre Braid
Any goat cheese lovers out there? Last Friday I went to the grocery store to buy cheese and crackers and when I was picking out cheese I saw Boarshead Wild Blueberry Chévre Goat Cheese that I couldn’t resist putting in my cart. On my way to the checkout, I saw some puffed pastry’s and thought, “I bet this cheese would taste good in one of those.” So here we are! If you want the easy and fast way of making this you can buy frozen sheets by Pepperidge Farm at most grocery stores or you can follow this easy recipe to make your own by Baking A Moment.
Wild Blueberry Chevre Braid
- 1 sheet Puff Pastry
- 1 Wild Blueberry Goat Cheese Boarshead or other
- 1 cup Blueberries
- ¼ cup Water
- ¼ tsp Vanilla
- 2 tbsp Sugar
- 1 Egg
- Preheat over to 400F and adjust rack to middle of oven.
- Lay puff pastry sheet on cutting board and cut sides at an angle leaving 2-3 inches in the middle uncut.
- Place 1/4 cup blueberries in the middle of the puff pastry. I like to smash them first so that they don't roll around.
- Cut cheese into thin slices and lay in the middle of the puff pastry on the blueberries.
- Combine 3/4th cup blueberries, 1/4 cup water, 1/4 tsp vanilla and 2 tablespoons sugar in a small sauce pan and heat on medium-high heat until it is brought to a boil. Stir constantly until sauce is thick.
- Pour sauce onto of cheese and puff pastry, keeping sauce in the center area that is not cut.
- Fold in each side of the puff pastry alternating from one side to the next in order to create the "braided" look.
- Make egg wash by combining 1 egg with a little water and whisking together.
- Brush top of braided pastry with egg wash – This is optional but this will allow the top to turn golden brown.
- Place on non-stick baking sheet or baking sheet lined with parchment paper, place in center rack and cook for 25-30 minutes or until golden brown and "puffy".
- Serve warm or cold and enjoy!