Saskatoon berries make a wonderfully sweet and nutty flavoured jam, and in pastry form it is sure to put a dose of wild in your morning routine. Growing right across western North America, the Saskatoon Berry has become a favourite of anyone that has had the chance to taste it. The light and flaky puff pastry wrapped around a warm dollop of sweet jam is the perfect accompaniment to a rich cup of coffee (or coffee substitute).
Similar in appearance to blueberries, these berries liven up the fruit season each June and July. West Coast Wild Foods’ Saskatoon Berry Jam is sustainably harvested and made into this special jam each year so that they can be enjoyed all year round.
Don’t forget to tag @westcoastwildfoods on Instagram when you post your take on this recipe. We might even share it with our followers!
Serves: 9 people Prep Time: 30 minutes Cook Time: 15 minutes
Ingredients:
- 225g (8oz) cream cheese
- ¼ cup sugar
- 2 tbsp all-purpose flour
- ½ tsp vanilla extract
- 2 large egg yolks
- 1 tbsp water
- 1 package frozen puff pastry
- ⅔ cup Saskatoon Berry Jam
Directions:
- Take the cream cheese and puff pastry out to thaw and preheat the oven to 425°F
- Add the cream cheese, sugar, flour and vanilla extract into a mixing bowl and beat until smooth
- Beat in the first egg yolk
- In a small bowl, mix the water and second egg yolk
- Place each sheet of puff pastry onto a lightly floured surface
- Roll out into a 12” square
- With a sharp knife, cut the pastry into 9 equal pieces and place each onto parchment-lined baking sheets
- Scoop 1 tbsp of cream cheese mixture and 1 tsp of the jam onto each square of pastry
- Take the corners of two opposing sides and fold them over the filling
- Seal the two corners together with the yolk mixture and brush the tops with the remaining yolk mixture
- Place in the oven and bake for 15 minutes, or until golden brown
- Serve and enjoy!
Tip: The jam will run a bit during the baking process, so in order to not waste it on the bottom of the baking tray ensure the edges of the pastry are slightly turned up to trap the jam in the pastry.
If you like this recipe and want to stay up to date with all the new recipes published each month, then be sure to subscribe to our newsletter below.
