Ingredients
6 tbsp. cream cheese, divided
1/4 c. sugar, divided (plus more for sprinkling)
1 tsp. pure vanilla extract, divided
2 c. (1 pt.) fresh or frozen blueberries
2 tbsp. cornstarch
Juice of 1/2 a lemon
1 8-oz. tube crescent dough
All-purpose flour, for work surface
Egg wash (1 beaten egg plus 1 tsp. milk)
1/4 c. sliced almonds
1/2 c. powdered sugar
2 tbsp. heavy cream
Preparation
Step 1Preheat oven to 375°.Step 2Make fillings: Combine 4 tablespoons cream cheese, 2 tablespoons sugar, and 1/2 teaspoon vanilla in a small bowl. Mix well and set aside. In a separate bowl, combine blueberries, 2 tablespoons sugar, cornstarch, and lemon juice. Stir to combine. Step 3Prepare dough: Unroll the refrigerated crescent roll dough. If there are perforated edges, pinch the lines together to get rid of the cutouts. Lightly flour the dough, then roll it out slightly with a rolling pin to create a large rectangle. Step 4Assemble the braid: Spread the cream cheese mixture in the center of the dough, leaving about a 3” border on each side. Spread the blueberries over the cream cheese mixture. With a sharp paring knife (or kitchen shears), cut diagonal 1" strips along both sides of the dough border. Starting at the top of the dough, fold the strips over the blueberries, alternating sides to fold the left and right strips over one another. Brush the top of the pastry with egg wash, then sprinkle with sugar and almonds. Bake for 15 minutes, then let cool slightly. Step 5Make glaze: Combine remaining 2 tablespoons cream cheese, powdered sugar, heavy cream, and remaining 1/2 teaspoon vanilla in a small bowl. Stir until the sugar is evenly incorporated into the cream cheese. Whisk in the cream, adding more to loosen the glaze if necessary. Step 6Drizzle glaze over the pastry. Cut crosswise to serve.
