You’ll Need
1 sheet ready-rolled puff pastry
1 tsp lemon juice
150g full-fat cream cheese
100g blueberries
40g icing sugar
1 tsp cornflour
Finely grated zest of 1 lemon
1 egg, beaten
To Finish
60g icing sugar mixed with 1 tsp lemon juice
Extra blueberries
Optional But Dangerous
White chocolate drizzle
Vanilla ice cream
Method
Preheat the air fryer to 180°C.
Beat the cream cheese, icing sugar, lemon zest and juice until thick.
Toss the blueberries with the cornflour.
Cut the pastry into six rectangles and spoon the cheesecake mixture down the centre of each.
Add blueberries, roll up tightly and pinch the seams closed.
Place seam-side down on baking paper, brush with egg and cut two small vents in each.
Air fry for 9-10 minutes until puffed, golden and crisp.
Cool for 5 minutes, then drizzle with the lemon icing.