Blueberry and Lemon Pastries for Mother’s Day

Preheat the oven to 200/180c fan

Unroll the pastry and slice into 6 rectangles
 

Use a sharp knife to gently score rectangular borders (Mummy or Daddy need to do this bit), and then use a fork to prick the centre of the pastry a few times. This will stop the pastry in the middle from puffing up

In a small bowl, beat the egg and brush around the edges of the pastries. Pop into the oven for 12-15min until golden. Leave to cool.

Let little ones scoop the cream cheese into a mixing bowl

Hold the sieve over the cream cheese and let them sieve in the icing sugar

Add the vanilla extract if using and mix well

Help your little chef to finely grate the rind of one lemon and scrape into the cream cheese mixture

Chop the lemon in half and let helpers squeeze approx 2 tsp lemon juice into the mixture. Stir well until combined

Ask them to carefully spoon the mixture into the middle of the pastries and spread until the middle of the rectangles are coated with the cream cheese filling

Let little ones decide how to decorate the pastries with the blueberries

Flaked almonds taste great sprinkled over the top