Blueberry Breakfast Braid Danish

May 28, 2020
Created by Harmons
Serves 6
  • 1 sheet puff pastry, thawed
  • 4 oz cream cheese, at room temperature
  • 1/4 cup granulated sugar, divided
  • 1/2 tsp vanilla extract
  • 2 cups fresh or frozen blueberries
  • 1 Tbsp cornstarch
  • 2 Tbsp raw (turbinado) sugar
  • 2 Tbsp sliced almonds
  • 1 egg, beaten
  • Glaze
  • 1/2 cup powdered sugar
  • 1/4 cup heavy cream

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