- 1 8-ounce tube crescent dough
- 4 ounces cream cheese, softened
- 4 tablespoons sugar, divided
- 2 cups fresh or frozen blueberries
- 1 tablespoon cornstarch
- 1/4 cup sliced almonds*
- 2 tablespoons turbinado or raw sugar**
- 1 cup powdered sugar
- 3 tablespoons cream cheese
- 1-2 tablespoon milk
Preheat oven to 375 degrees. On parchment paper, roll out the crescent dough and pinch together any holes or perforations. The dough should be about a foot wide when you are done. Place the paper and rolled dough on a cookie sheet.
In a bowl, cream together the cream cheese and 2 tablespoons sugar. Spread it onto the center of the dough, leaving about 4 inches on each side and an inch on the top and bottom. Using kitchen shears or a knife, cut diagonal strips that are about an inch wide on both sides of the dough, from the cream cheese to the edge of the dough.
Rinse and drain the blueberries and place them in a bowl. Add the remaining 2 tablespoons sugar and the cornstarch. Mix together to coat the berries, pour the berry mixture over the center cream cheese area of the dough. Sprinkle the berries with the sliced almonds if using.
Gently fold over the top and bottom ends of the dough onto the berries. Then carefully fold in each of the one-inch dough strips, encasing the berries and almonds. Sprinkle the top of the dough with the turbinado or raw sugar granules. Bake at 375 for 15-18 minutes.
While pastry is baking, mix together the glaze by creaming together the powdered sugar, cream cheese and milk. Mix until smooth. When the breakfast braid comes out of the oven, drizzle with glaze. Slice and serve.
*Due to food allergies, we skipped the almonds and the results were still delicious.
**You can substitute regular sugar for this or try blueberry sugar.