The Complete Idiot's Guide to Cheese Making by James R. Leverentz

Author:James R. Leverentz
Language: eng
Format: epub
Publisher: Penguin USA, Inc.
Published: 2010-03-15T16:00:00+00:00

1. Preheat oven to 400°F.

2. Thaw pastry according to package directions. Unfold on a lightly floured surface and roll into 14×10-inch rectangle. Place on a large baking sheet and form a rim by wetting edges with water and folding them toward the center by ½ inch. Press edges firmly in place and pierce all over pastry with a fork. Blind bake by placing pie weights or dried beans on a piece of foil cut to fit inside bottom of pastry. Bake at 400°F for 15 to 20 minutes or until golden brown. Cool completely on wire rack. Carefully remove foil and weights.

3. Either by hand or with a mixer, beat Neufchâtel, sugar, and apple juice in medium-size bowl until smooth. Spread evenly onto the cooled pastry.

4. Place berries decoratively over the cheese layer. Brush melted jam lightly over berries and chill until ready to serve. Cut into 12 squares for serving.

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