Blueberries 'n Cream Danish Braids

• Vegetarian

• Produce

  • 2/3 cup Blueberries, fresh or frozen

• Refrigerated

  • 1 Egg yolk

• Condiments

  • 1 tsp Lemon juice, fresh

• Baking & Spices

  • 1/2 cup Confectioners' sugar
  • 1/3 cup Granulated sugar
  • 1 Recipe homemade danish pastry dough
  • 1 1/2 tsp Vanilla

• Dairy

  • 8 oz Cream cheese, full-fat
  • 1 tbsp Heavy cream

Found on sallysbakingaddiction.com

Ingredients

• 1 recipe Homemade Danish Pastry Dough (step-by-step photos included)
• 8oz (224g) full-fat cream cheese, softened to room temperature
• 1 egg yolk
• 1/3 cup (67g) granulated sugar
• 1 teaspoon fresh lemon juice
• 1 teaspoon vanilla extract
• 2/3 cup fresh or frozen blueberries (do not thaw)
• optional: 1/3 cup sliced almonds
• 1/2 cup (60g) confectioners sugar, sifted
• 1/2 teaspoon vanilla extract
• 1 Tablespoon (15ml) heavy cream (or milk)

Directions

• Make the pastry dough through step 7. Make the filling: in a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and egg yolk together on medium speed until smooth. Add the sugar, lemon juice, and vanilla. Beat until smooth. Continue with steps 8-10, including preheating the oven to 400F, in the pastry dough recipe for how to assemble. *Dont forget to add the blueberries on top of the filling (as pictured above) and sprinkle the uncooked braids with the sliced almonds before baking. As the braids are baking, prepare the vanilla glaze by whisking all of the ingredients together. After 10 minutes of cooling, drizzle the braids lightly with glaze and serve immediately. Braids taste best served on the same day. Dough may be prepared in advance. See make ahead instructions in the pastry dough recipe.