Blueberry Cream Cheese Breakfast Braid
Meet your new favorite breakfast pastry! This super-simple Blueberry Cream Cheese Breakfast Braid is made from store-bought crescent sheets, along with fresh blueberries, and almonds and a baked to perfection. The perfect pairing with your morning coffee!
Equipment
- Sheet Pan These USA stainless steel sheet pans are great for one-pan meals!
- Mixing Bowls These stainless steel mixing bowls are an essential cooking tool for every kitchen.
- Rubber Scrapers These Cuisinart rubber scraper spatulas are fantastic for fillings, batters, and so much more!
Ingredients
- 1 (8 oz. tube) crescent roll dough
- 4 oz. cream cheese
- 1/4 cup granulated sugar divided
- 2 cups blueberries fresh or frozen
- 1 Tablespoon corn starch
- 1/4 cup sliced almonds
- 2 Tablespoons turbinado or raw sugar
Glaze:
- 1 cup powdered sugar
- 3 Tablespoons cream cheese
- 1-2 Tablespoons milk
Instructions
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
- On parchment paper, roll out the crescent dough, and pinch together any holes or perforations.
- On a bowl, cream together the 4 oz. of cream cheese and 2 Tbsp. of sugar. Spread into the center of the dough, leaving about 4" on each side. Using kitchen shears or a knife, cut diagonal 1"strips along the sides of the dough.
- Rinse and drain the blueberries. In a bowl, add the remaining 2 Tbsp of sugar, and the cornstarch, and mix together to coat the berries. Pour the berry mixture over the center cream cheese area of the dough. Sprinkle the berries with the sliced almonds.
- Gently fold over each end of the dough on to the berries, and fold in each strip of the dough, until all the berries and almonds are encased. Sprinkle the top of the dough with the turbinado or raw sugar granules. Bake at 375 for 15-18 minutes.
- While pastry is baking, mix together the glaze by creaming together the powdered sugar, cream cheese, and milk. Mix until smooth.
- When breakfast braid comes out of the oven, drizzle with glaze. Slice and serve.
Notes
Storage: Store any leftovers in an airtight container in the refrigerator. The pastry will last for up to 5 days when refrigerated.
Nutrition
Serving: 1gCalories: 220kcalCarbohydrates: 34gProtein: 2gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 4gCholesterol: 22mgSodium: 77mgFiber: 2gSugar: 29g
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