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1
Blueberry Jelly: Let the gelatin sheets sit in a bowl of water for 5~10 minutes.
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2
Mix blueberries and granulated sugar in a heat-proof bowl, and microwave at 600watts for 3~4 minutes.
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3
While the mixture is still hot, squeeze any excess moisture from the gelatin sheets and mix well into the bowl.
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4
Let it sit in the refrigerator for about 30 minutes to stiffen.
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5
Puff Pastry: Cut out circles from the room temperature puff pastry.
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6
Cut 1cm strips, and triangles with leftover pieces.
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7
Notch the circle dough well with a fork.
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8
Brush with egg yolk, make a border using 1 cm strip dough from Step 4, and brush with egg yolk again.
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9
Bake for about 20 minutes in 200 C oven.
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10
Cover with aluminum foil if it starts to burn.
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11
Cheese Cream: Whip heavy cream in a bowl until stiff.
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12
In another bowl, put cream cheese, granulated sugar, Kirschwasser, and mix well.
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13
Mix the contents of the bowls from Step 9 and 10.
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14
Put the raspberry jelly on the cooled puff pastry.
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15
Pipe the cheese cream in rounds using a piping bag.
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16
It will be quite tall.
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17
Garnish: Top with baked triangle puff pastry, raspberries, blueberries, and sprinkle powdered sugar Chill well and enjoy.
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18
Cut any leftover puff pastry, brush with egg yolk, and sprinkle granulated sugar.
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19
You can make sugar pies by baking then for 10 minutes in a 200 C oven.
