Instructions
Step 1: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. /n
Step 2: Roll out the crescent dough and press seams together to form a rectangle. /n
Step 3: In a bowl, mix cream cheese, granulated sugar, and vanilla extract until smooth. /n
Step 4: In another bowl, toss blueberries with lemon juice and cornstarch. /n
Step 5: Spread the cream cheese mixture down the center of the dough, then top with the blueberry mixture. /n
Step 6: Cut strips along both sides of the dough and fold them over the filling in a crisscross pattern to form a braid. /n
Step 7: Bake for 20–25 minutes, or until golden brown and cooked through. /n
Step 8: In a small bowl, whisk powdered sugar and milk to make a glaze, then drizzle over the warm braid. /n
Step 9: Let cool slightly before slicing and serving.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 300°F for best texture or microwave briefly. This pastry can also be frozen for up to 1 month; thaw and reheat before serving.
Continue on the next page