Blueberry Cream Cheese Breakfast Braid Food

BLUEBERRY CREAM CHEESE BREAKFAST BRAID

Steps:

• Preheat the oven to 375 F.
• Roll out the crescent roll dough into a thinner, rectangular sheet.
• Combine the cream cheese, 1/4 cup of granulated sugar, and lemon zest in a bowl until smooth and completely combined.
• Spread the cream cheese mixture onto the center of the crescent roll sheet. Leaving about an inch and a half of dough on either side of the mixture.
• Toss the blueberries with the tablespoon of flour, lemon zest , and teaspoon of sugar.
• Place the blueberries over the cream cheese mixture.
• Make diagonal cuts into the dough, starting where there is not cream cheese and stopping when you get to the cream cheese center. Make about 10 cuts on each side.
• Pull the strips of dough over the top the blueberries, alternating sides.
• Place on the center rack of the oven and bake for about 15 minutes, or until golden brown.
• While it is cooling, whisk together whole milk and powdered sugar to create a glaze .
• When the blueberry braid has slightly cooled, drizzle the glaze over the top and serve.

BLUEBERRY CREAM CHEESE BRAIDED LOAF

Steps:

• Preheat oven to 375°F
• Lightly spray a baking sheet with non-stick cooking spray or line with parchment paper; set aside.
• Beat cream cheese in a mixing bowl at medium speed with an electric mixer until creamy.
• Add egg yolk and 1/4 cup confectioners' sugar and beat well; set aside.
• Remove breadstick dough from can.
• Unroll and separate dough into two rectangles.
• Place dough rectangles side by side on prepared baking sheet.
• Press seams together to seal the two rectangles and down the center of the dough.
• Spoon cream cheese mixture onto the center of the dough.
• Wash, drain and dry blueberries.
• Sprinkle blueberries over cream cheese mixture.
• Separate dough at perforations up to the cream cheese mixtures, slightly stretching dough strips.
• Beginning at top edge of dough, braid strips to cover filling.
• Tuck the last two ends under at the bottom of loaf.
• In a small bowl, meat egg white and water with a fork until blended to form an egg wash.
• Bush egg wash over braided loaf.
• Bake about 20 minutes.
• Cool about 30-45 minutes on baking sheet.
• In a small bowl, combine remaining 1 cup of confectioners' sugar and orange juice; whisk until smooth.
• Drizzle glaze over braided loaf before serving.
• For best presentation, slice with an electric knife or a serrated knife.