Roti Tarik Keju Blueberry-Krim

Instructions

1. Roll and stretch the dough into a 12-inch (30 cm) square on a lightly floured surface. In a bowl, combine the cream cheese, lemon zest, and nutmeg. Spread the mixture over the dough. Sprinkle with 2 tablespoons each of granulated sugar and sliced almonds, followed by the blueberries, pressing them lightly.
2. Cut into 16 small squares and form 4 stacks of 4 squares each. Place each stack on its side in a buttered 9-by-5-inch (23 x 12 cm) loaf pan. Gently separate the dough layers so that they fill the pan. Sprinkle with the remaining 1 tablespoon each of granulated sugar and sliced almonds. Cover the loaf loosely with plastic wrap and set aside in a warm place until the dough rises to half its size, about 1 to 2 hours.
3. Preheat the oven to 350°F (176°C). Bake the loaf until it is browned and cooked through, about 40 to 45 minutes (tent with foil if it browns too quickly). Let cool in the pan for 15 minutes, then loosen the edges with a knife. Remove the loaf to a plate and let it cool for 30 minutes. Dust with confectioners' sugar before serving.