Nordic Forest Mooncake with Wild Berry Compote

Allergens

Dairy (Milk, Butter)

Ingredients

• 2 cups all
• purpose flour
• 1/4 teaspoon salt
• 1 cup cold unsalted butter, cubed
• 1 large egg yolk
• 8 ounces cream cheese, softened
• 1 tablespoon granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 cup cold whole milk
• 2 cups fresh or frozen wild berries (blueberries, raspberries, blackberries)
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon lemon zest

Instructions

1. a. In a large bowl, whisk together the flour and salt. Add the cold butter and use a pastry cutter or your fingers to incorporate it until the mixture resembles coarse meal. b. Stir in the egg yolk, cream cheese, sugar, and spices until just combined. Slowly pour in the milk, mixing until the dough comes together. Divide the dough in half, shape each into a disk, wrap in plastic, and chill for at least an hour. c. Meanwhile, combine the wild berries, sugar, cornstarch, and lemon zest in a saucepan over medium heat. Cook, stirring frequently, until the compote thickens and becomes glossy. Remove from heat and let cool completely.

Chef’s Insight

This recipe captures the essence of Nordic flavors in a sweet treat that is perfect for any festive occasion or as an elegant dessert.

Notes

Make sure to use cold butter and milk to ensure a flaky texture in the pastry.