Blueberry PHILADELPHIA

• 2 1/4 cups self-raising flour
• 2 tablespoons caster sugar
• pinch salt
• 30g butter, cold, chopped
• 1 cup (250ml) milk (approximately)
• 125g PHILADELPHIA Spreadable Cream Cheese
• grated rind of 1 lemon
• 1 punnet (150g) blueberries
• 1/2 cup lemon spread or apricot jam
• 1 tablespoon water

1. SIFT the flour, sugar and salt into a large bowl. Rub in the butter until the mixture resembles coarse breadcrumbs. Stir in enough milk to form a sticky dough. Knead for 2 minutes on a lightly floured board until smooth.
2. ROLL the dough into a 30cm x 45cm rectangle. Combine PHILLY and lemon rind until smooth. Spread the lemon PHILLY over the dough and sprinkle with blueberries. Roll up from the long end (as for a Swiss roll) to enclose blueberries.
3. CUT the roll into 1 1/2cm slices and place cut slices side up on baking trays lined with baking paper. Bake at 200°C for 15 minutes or until golden. Brush with glaze.

Glaze

1. COMBINE spread and water in small pan and stir over medium heat until spread is melted and mixture is smooth.