Blueberry Breakfast Braid Danish

Preheat oven to 375°. Line a baking sheet with parchment paper.

Roll out puff pastry and place it on prepared sheet pan.

In a medium bowl, cream together cream cheese, 2 tablespoons granulated sugar, and vanilla until smooth.

In a small bowl, add blueberries and remaining 2 tablespoons sugar and cornstarch and stir to evenly coat.

Spread cream cheese filling down center of puff pastry, leaving 4″ on each side.

Use a knife or scissors to cut slits in puff pastry along 2 sides of cream cheese. The slits should be 1″ apart and come to within 1/2″ of filling.

Pour blueberries over top of cream cheese filling.

Starting at one end, fold puff pastry strips over filling, alternating sides and slightly overlapping one another, to cover blueberries completely. Tuck end strips under.

Brush pastry with egg wash, and sprinkle with coarse sugar and sliced almonds.

Bake until golden brown, rotating the braid halfway, about 35 minutes.

Meanwhile, prepare glaze. In a bowl, whisk together powdered sugar and cream until no lumps remain. Once pastry has cooled slightly, drizzle glaze over top. Cut and serve.

Recipe from Heather Burnham

Heather’s Homemade Cinnamon Rolls

In the bowl of a stand mixer, fitted with the paddle attachment, combine warm milk, yeast, sugar, salt, butter, and eggs. Add in flour. Using a dough hook, turn mixer on low speed.

Once flour starts to incorporate, increase speed to medium. Add more flour, as necessary, so dough pulls away from sides of bowl. Dough should be tacky and soft. Add more or less flour until the dough reaches the desired consistency.

Transfer dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about 1 hour.

Lightly grease a baking sheet. Punch down dough and roll into a 12″x18″ rectangle.

Brush dough with ½ cup butter. Sprinkle brown sugar on top of melted butter, then sprinkle on cinnamon. Roll up tightly lengthwise into long roll. Use plain dental floss or a sharp knife to cut dough into 12 (1″) slices.

Place slices onto a lightly 9″x13″ pan, spread out and not touching. Cover and let rise again 30-45 minutes.

Preheat oven to 350°.

Bake rolls, turning pan halfway through, until tops are dark gold and cooked through, about 40 minutes. If browning too fast, cover with foil. 

Meanwhile, make the glaze. Using a hand mixer, in a bowl, whip cream cheese and butter until light and fluffy and no more lumps remain. Whip in powdered sugar, vanilla extract and maple syrup. Add enough milk to achieve a drizzle-like consistency.

Frost rolls while still warm. Serve immediately or cool and store covered.

Overnight instructions: After rolling and cutting cinnamon rolls and placing into greased baking pan, cover with plastic wrap and refrigerate. The next day, remove from fridge and allow rolls to come to room temperature, 45 minutes-1 hour before baking.

Freezer instructions: Roll and cut cinnamon rolls and place several inches apart on a baking sheet to freeze. Once frozen, transfer to a resealable plastic freezer bag. When ready to bake, place in a lightly greased baking dish and allow to come to room temperature before baking.

Recipe by Heather Burnham

Flaky Pie Crust

Using a food processor with dough blade attachment, add flour and salt. Pulse a couple of times to combine. Add butter and pulse a couple of times until butter resembles lentils. Add 1/4 cup water and pulse a couple of times. Add water by tablespoon, as needed, until dough mostly comes together.

Transfer dough to a work surface lined with a large piece of plastic wrap. Gather plastic wrap and flatten dough into a disk. Refrigerate until well chilled, about 30 minutes.

Learn to make a Peach Galette.

Peach Galette

Line a rimmed baking sheet with parchment paper or a silicone mat.

Remove dough from refrigerator about 15 minutes before rolling. Lightly flour a work surface and top of dough. Using a rolling pin, roll dough into a circle, turning it a quarter turn and flipping dough as needed with a bench scraper to prevent sticking, until dough measures 14″ wide and 1/8″ thick. Starting at one edge, roll dough around rolling pin and transfer to prepared baking sheet, and chill for 30 minutes.

Place a rack in lower third of oven and preheat to 400 degrees.

In a small bowl, combine egg and water and beat to combine. Set aside.

In a large bowl, add peaches, granulated sugar, flour, and salt and toss until well combined. Set aside for 5 minutes.

Mound peaches in center of dough, leaving a 2″ border around mound. Fold one edge of dough up onto fruit, pleating it to make a circular enclosure and leaving center open. Brush inside of pleat with egg wash and continue to pleat dough until all fruit is encircled with dough. Sprinkle with turbinado sugar.

Bake until crust is golden brown and fruit is bubbling, 40-45 minutes. Transfer to a rack to cool for 15 minutes and serve.

Learn to make Flaky Pie Dough.

Peach Turnovers

To make the dough, in the bowl of a food processor fitted with blade attachment, add flour, sugar, and salt. Pulse to combine. Add butter and pulse until the size of peas. Add ¼ cup water and pulse to combine. Continue to add water until sandy mixture just holds together. Pour out onto a sheet of plastic wrap. Gather plastic like a beggar’s purse and pat dough into a round hockey puck. Chill at least 30 minutes.

To make the filling, in a bowl, add peaches, sugar, cinnamon, nutmeg, butter, cornstarch and salt and stir to combine.

Preheat oven to 350 degrees and line a baking sheet with a silicone mat or sheet of parchment paper. Remove the dough 15 minutes before rolling.

Lightly flour a work surface. Roll out dough to a thickness of 1/8” and as square as possible. Cut dough into squares that are 5” x 5”. Add a small dollop of filling and brush edges of dough with egg wash. Take 1 side and fold it over to opposite side and lightly press down with fingers. Using a fork, press tines into dough, creating a crimped look on dough’s edge. Repeat with remaining dough. There may be filling left. Brush egg wash on outsides of each turnover and sprinkle each with turbinado sugar. Bake until browned, 30-45 minutes.

Serve with ice cream and remaining filling.

Strawberry Mascarpone Tart With Port Glaze

To make shell, in a food processor with blade attachment, add flour, sugar, salt and butter and pulse until coarse crumbs. In a small bowl, combine egg yolk, vanilla, lemon juice and water.  Add to bowl and pulse until mixture comes together.

Lightly flour a work surface and turn dough out onto surface. Gently knead into a disk. Place in center of a tin tart pan and cover with plastic wrap. Using bottom of a flat-bottomed measuring cup, spread and push dough to evenly cover bottom and side of pan. Freeze for 10 minutes. Prick bottom of tart shell all over with a fork. Line tart shell with foil and fill with pie weights.

Preheat oven to 375 degrees.

Bake until edge is pale golden, about 20 minutes. Carefully remove foil and weights and continue to bake until shell is deep golden, 15-18 minutes. Cool in pan, about 45 minutes.

To make filling, in a large bowl, add strawberries and granulated sugar and let stand, stirring occasionally, 30 minutes.

Baked Nutella Doughnuts With Nutella Glaze

Preheat oven to 400 degrees.

In a mixing bowl whisk together flour, cocoa powder, baking powder and salt and set aside.

In a separate bowl, cream together granulated sugar, light-brown sugar, Nutella and butter until well blended, about 20 seconds. Stir in egg and vanilla. Using a wooden spoon or rubber spatula and working in three separate batches, add 1/3 of the flour mixture alternating with half of the milk, mixing and folding just until combined after each addition and beginning and ending with flour mixture.

Divide batter among greased doughnut pans filling each about 3/4 full (I got 9). Bake in preheated oven until toothpick inserted into doughnut comes out clean, about 7 – 9 minutes. Remove from oven and allow to cool 5 minutes, then run a butter knife around edges to loosen and invert onto wire rack and allow to cool completely.

In a small mixing bowl, whisk together powdered sugar, 2 1/2 Tbsp Nutella, milk, and vanilla extract until smooth, then spread Nutella glaze over tops of doughnuts. Top with sprinkles or chopped hazelnuts and allow glaze to set at room temperature.

Store in an airtight container at room temperature.

Recipe Source: Cooking Classy

Lemon Blueberry Scones

Preheat oven to 400°.

In a medium bowl, combine flour, baking powder, sugar, and salt. Stir in lemon zest. Using pastry cutter, cut in butter until it resembles oatmeal and is the size of peas. Gently fold blueberries into butter-flour mixture. Be very careful not to mash the blueberries. Make a well in the center and pour in cream. Fold together just to incorporate; do not overwork dough. If dough is too dry, add 1 tablespoon lemon juice or cream.

Press dough out on a lightly floured surface into a 7”x7” square. Cut square in half then cut pieces in half again, to make 4 (3″) squares. Cut squares in half on a diagonal to make triangles. Place scones on an ungreased baking sheet and brush tops with cream. Bake until beautiful and brown, 20-25 minutes. Let scones cool before applying glaze.

To make the lemon glaze, in a bowl, whisk powdered sugar, lemon juice, and zest until smooth. Drizzle glaze on top of scones. Let sit a few minutes before serving.

TIPS: Butter and cream should be cold. You can zest and juice lemons and freeze for later use.

Pumpkin Chocolate Toffee Scones

Preheat oven to 400°. Line a rimmed baking sheet with a silicone mat or parchment paper.

In a large bowl, combine flour, sugar, baking powder, salt, and pumpkin pie spice. Using a grater, grate butter into flour and stir to combine.

In a small bowl, combine pumpkin and eggs. Add to dry ingredients and stir to combine. Add chocolate chips and stir to combine.

Pour dough onto silpat mat and flatten into circle ¾”- 1” thick. Sprinkle toffee bits over circle. Using a bench scraper or dinner knife, cut round into 6 wedges. Using a spatula, pull wedges away from center to separate them by ½”.

Bake in oven until golden and puffed and a toothpick inserted into center of each wedge comes out clean, 20-23 minutes.

Cheddar-Chive Shortbread

Preheat oven to 350°. Line 2 baking sheets with silicone mats or parchment paper.

In the bowl of a food processor, fitted with the blade attachment, add flour, salt, and butter. Pulse until small pieces form. With machine running, add water and process until crumbly. Add cheese, chives, and paprika and process until dough forms into a ball.

Lightly flour a work surface. Flatten dough ball into a disk and roll out to 3/8″ thickness. Using a 1 3/4″ cookie cutter, cut circles out of dough and place on prepared baking sheets. Imprint dough with a fork.

Bake until slightly puffed and golden, 10-12 minutes. Sprinkle with smoked salt, if using. Using an offset spatula, remove crackers to a wire rack to cool.