Stilettos With My Latte Staging

• 1/2 cup unbleached all-purpose flour (2 ½ ounces)
• 1/2 cup packed light brown sugar (3 ½ ounces)
• 2 tablespoons granulated sugar
• 1/4 teaspoon ground cinnamon
• pinch table salt
• 4 tablespoons unsalted butter (1/2 stick), cut into 8 pieces, softened but still cool

• 1 ½ cups unbleached all-purpose flour ( 7 ½ ounces)
• 1 ½ teaspoons baking powder
• 10 tablespoons unsalted butter (1 ¼ stick), softened but still cool
• 2/3 cup granulated sugar (about 4 ¾ ounces)
• 1/2 teaspoon table salt
• 1/2 teaspoon grated lemon zest
• 1 ½ teaspoons vanilla extract
• 2 large eggs, room temperature
• 4 cups fresh blueberries (about 20 ounces)

• 4 ounces cream cheese
• 1/3 cup confectioners’ sugar
• pinch table salt
• 1/2 teaspoon vanilla extract
• 1 cup heavy cream

1. Adjust oven rack to middle position and heat oven to 425 degrees. Place raspberries in freezer until needed.
2. Whisk together milk and sour cream in a medium bowl; refrigerate until needed.
3. In the bowl of a food processor fitted with the metal blade, pulse flour, ½ cup sugar, baking powder, baking soda, salt and lemon zest until combined, about five 1-second pulses. Add butter and toss with a fork to cover in flour mixture. Pulse until mixture looks like coarse cornmeal flecked with pea-sized bits of butter, about 10 to 12 pulses. Transfer mixture to a large mixing bowl.
4. Add milk mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to liberally floured work surface. Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking.
5. Roll dough into an approximate 12-inch square. Fold dough into thirds like a business letter, using bench scraper to release dough if it sticks to countertop. Lift short ends of dough and fold into thirds again to form approximate 4-inch square. Transfer dough to plate lightly dusted with flour and chill in freezer 5 minutes.
6. Transfer dough to floured work surface and roll into approximate 12-inch square again. Sprinkle raspberries and white chocolate evenly over surface of dough, then press down so they are slightly embedded in dough. Using bench scraper, loosen dough from work surface. Roll dough, pressing to form tight log. Lay seam-side down and press log into 12 by 4-inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to parchment-lined baking sheet.
7. Brush tops with melted butter and sprinkle with remaining tablespoon sugar. Bake until tops and bottoms are golden brown, 18 to 25 minutes. Transfer to wire rack and let cool 10 minutes before serving.

Directions