Blueberry Pinwheels

I made this recipe as part of a complete Mother's Day High Tea for my Beautiful Mum, and this was her favourite part of what was on offer - so easy to make, looks amazing, and very delicious!

Ingredients

2 punnets	Blueberries (Main)
¼ cup	Caster sugar
1 tsp	Warm water
2 sheets	Butter puff pastry
50 g	Blueberry jam
1 packet	Cream cheese
1	Egg, Egg wash
1 sprinkle	White sugar
1 to dust	Icing sugar

Directions

1. Place one punnet of blueberries, sugar and water into a saucepan on a medium heat. Slowly heat through so the blueberries start to break down. Once the blueberries have broken down to a jam consistency, add the second punnets and cook until warmed, and only just start to break down. Put aside to cool.
2. Lay out two puff pastry sheets and spoon spread each layer very lightly with blueberry jam, keeping a 2 cm clear on one edge (this is where your egg wash will seal when you roll the pastry up)
3. Then, layer half of the blueberry mixture onto each sheet, and spread over (don't forget to keep the 2cm clear!)
4. Break up the cream cheese into small clumps and dot around on top of the blueberries. With a slightly wet finger, push the cream cheese so it flattens slightly, which will make it easier when you roll the pastry up.
5. With the egg wash, brush the 2 cm clear edge. From the opposite side, start to roll the pastry into a scroll shape. Once you have rolled this up place on the bench sealed side down.
6. Glaze the pastry lightly with egg wash (for colour) and sprinkle with white sugar. Cut the pastry into 2cm thick spin wheels. Lay each pinwheel flat on a lined baking sheet.
7. Place the baking tray into a 190 degree oven for around 10 minutes, or until the pasty is golden on the outside.
8. To serve, dust lightly with icing sugar, and place with all your other high tea goodies.