Blueberry Cream Cheese Danish

Blueberry Cream Cheese Danish

Blueberry Cream Cheese Danish

This breakfast is where heaven meets earth. Nothing beats this buttery flaky pastry with rich cream cheese filling and fresh blueberries. This really must be what heaven is like. These danishes would be fantastic for serving to guests for breakfast or brunch.

Blueberry Cream Cheese Danish

(Makes 4 pastries)

1 sheet of frozen puff pastry dough, cut into 4 squares
8 oz cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
3 tablespoons flour
1 cup fresh blueberries (or any berry of your choice)

Icing:

1/2 cup powdered sugar
1 tablespoon milk

Set out 1 sheet of frozen puff pastry dough, cut into 4 even squares. Place the squares on a greased cookie sheet to defrost 40 minutes prior to baking. Preheat oven to 400 degrees F. Cream together cream cheese and sugar, then add the flour and vanilla & mix thoroughly. Portion out the cream cheese filling onto the four pastry squares and spread the cream cheese out into a level circle. Place a handful of blueberries onto each cream cheese & fold up two of the outside corners. Bake for 20-25 minutes or until puff pastry dough is golden brown. Let pastries cool and whisk together the icing ingredients, ensuring no lumps of powdered sugar (icing will be runny). Once pastries are room temperature, drizzle with the icing.

The original recipe can be found at Vision of Sugar-Plums. I modified it ever so slightly. Natalie did a great job of putting together that cream cheese filling recipe-fantastic!

Unfold 1 sheet of frozen puff pastry dough, and cut into 4 sheets.  Arrange the four squares on a greased cookie sheet to defrost (approximately 40 minutes before baking-according to the package).

While the puff pastry dough squares are defrosting, cream together the cream cheese and sugar, then add the flour and vanilla & mix thoroughly. (I used light cream cheese and it tasted great!)

After the cream cheese filling is all mixed together, portion out the cream cheese onto the center of the pastry pieces.

After the cream cheese filling is all mixed together, portion out the filling onto the center of the pastry squares.

Use a knife to gently spread out the dollop, leveling out the cream cheese to make a home for the blueberries. Not pushing the cream cheese out to the edges where it would fall off the pastry and burn.

Use a knife to gently spread out the cream cheese filling, leveling it out to make a home for the blueberries. Not pushing the filling too far out to the edges where it would fall off the pastry and burn.

Like so.

Like so.

Add a handful of fresh blueberries!

Add a handful of fresh blueberries!

Fold up two opposite corners of the pastry.

Fold up two opposite corners of the pastry.

Take care when folding up the portion of the pastry sheet that has the seam as that point is slightly weak & it could tear.

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Bake at 400 degrees F for approximately 20 minutes. Puff pastry should be slightly golden in color throughout when done.

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In a small bowl, whisk together 1/2 cup powdered sugar with 1 Tablespoon milk. The frosting glaze will be runny.  Once the pastries have cooled, drizzle them with the frosting glaze.

In a small bowl, whisk together 1/2 cup powdered sugar with 1 Tablespoon milk. Make sure there are no lumps of powdered sugar. The icing will be runny. Once the pastries have cooled, drizzle them with the icing.

Make sure to take the time to let the pastries cool to room temperature before drizzling with the icing or it will soak into the pastry, and it will not be as presentable. The icing is such a great addition to the creamy filling and fresh blueberries, it compliments the blueberries & adds a bit of sweetness to compensate for some of the berries that may be more tart since they are fresh.

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Enjoy a little piece of heaven!

Enjoy a little piece of heaven!

Per Danish: Puff Pastry: 8 WW points for 1/4 of a sheet; Cream Cheese Filling: 6 WW points (Made with light cream cheese); Icing: 2 WW points.

Total of 16 WW points per Danish, so I would recommend only eating half and saving the rest for another day!

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Blueberry Banana Buttermilk Muffins

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Blueberry Banana Buttermilk Muffins

(Makes approximately 24 muffins)

1 teaspoon vanilla

½ cup shortening

1 cup sugar

2 eggs

2 cups flour

½ teaspoon salt

1 teaspoon baking powder

¾ teaspoon baking soda

¼ cup buttermilk

1 cup mashed bananas (approximately 2 ripened bananas)

1 cup blueberries

Mix ingredients together and spoon into cupcake liners.  Fill liners about half to three/fourths full.  Bake at 350 degrees F for 25 minutes.

Cream together the shortening and sugar.

Cream together the shortening and sugar.

Add the eggs and vanilla.

Add the eggs and vanilla.

Add the mashed bananas & mix.

Add the mashed bananas & mix.

Just a quick tip: When you have bananas that are past their prime, but don’t necessarily want to make banana bread or muffins at the time, just peel the banana and put the banana in a Ziploc bag in the freezer. Some people like to store the bananas in the freezer, but they don’t peel them ahead of time-this causes an unnecessary struggle when you actually want to use them & you can lose some of the liquid that you need!

Add the flour, salt, baking powder, baking soda & the buttermilk powder (if using dry buttermilk).

Add the flour, salt, baking powder, baking soda & the buttermilk powder (if using dry buttermilk).

Supplies!

Supplies!

Mix & add 1/4 cup water (if using dry buttermilk) or add the liquid buttermilk at this time.

Mix & add 1/4 cup water (if using dry buttermilk) or add the liquid buttermilk at this time.

Now add the blueberries! Note: Use a spatula to mix in the blueberries so as not to smash them.

Now add the blueberries! Note: Use a spatula to mix in the blueberries so as not to smash them.

Fill the cupcake liners about 3/4 full.

Fill the cupcake liners about 3/4 full.

Bake for approximately 25 minutes at 350 degrees F. Use a toothpick to test for doneness-should come out “clean” with no residue on the toothpick when you pull it out.

Fresh out of the oven.

Fresh out of the oven.

Take a bite!

Take a bite!

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86 WW points/24 muffins=4 WW points per muffin

 

Cinnamon Butterscotch Bubble Bread

Perfection.

Perfection.

This is my #1, all time, absolute FAVORITE breakfast in the whole wide world! This is the breakfast I wanted for every birthday! My mom would prepare everything for this dish the night before so it could rise over night. Then she would bake it in the morning. I would always have this and a Strawberry Breeze flavored Julius drink for breakfast on my birthday.

Cinnamon Butterscotch Bubble Bread

24 frozen Rhodes Dinner Rolls

1 (3 oz.) pkg. butterscotch pudding mix (Cook & Serve kind ONLY, Instant does not work!)

1 cup brown sugar (packed)

1 teaspoon cinnamon

½ to ¾ cup chopped pecans (optional)

1 stick butter or margarine

Grease a bundt cake pan with cooking spray.  Place the 24 frozen rolls evenly in the pan.  Blend pudding mix, brown sugar, cinnamon and nuts (optional) in a medium bowl. Scatter over the frozen rolls (it will sift down between the rolls as they thaw and rise).  Cut butter or margarine into slices and arrange over top of the frozen rolls.  Cover pan with a kitchen dish towel and let rise on the counter at room temperature overnight.  Next morning, preheat oven to 350 degrees F and bake in center of oven for 35 minutes.  Cover with foil part way through if rolls start to brown on top. Test rolls on the bottom of the pan with a fork to ensure completely cooked through before removing from oven. Remove from oven and turn upside down onto a foil lined cookie sheet, removing the Bubble Bread from the pan.

Grease a bundt cake pan.

Grease a bundt cake pan with cooking spray.

Place 24 frozen Rhodes Dinner Rolls in the greased pan.

Place 24 frozen Rhodes Dinner Rolls in the greased pan & set aside.

Whisk together the pudding mix, packed brown sugar and teaspoon of cinnamon.

Whisk together the pudding mix, packed brown sugar and 1 teaspoon of cinnamon (Yes, just 1 teaspoon-I promise, its enough).

Mix thoroughly until well blended.

Mix thoroughly until well blended.

Pour the mixture over the rolls.

Pour the mixture over the rolls.

Take a stick of butter...

Take a stick of butter…

and chop it into pieces.

and chop it into pieces.

Layer the butter pieces on top of the rolls & the mixture.

Layer the butter pieces on top of the rolls & the dry pudding mixture.

Cover with a kitchen dish towel and let rise.

Cover with a kitchen dish towel and let rise. Note: The bread will keep rising and getting larger. Therefore, it is usually best to make it right before bed, so it only rises about 8 hours max. If it exceeds the pan after rising, just poke it back in and bake, not a problem!

The next morning, preheat oven to 350 degrees F and bake in the center of oven for 35 minutes.  (Tip: Consider the pan height before preheating your oven, you may need to move a rack down a notch, or actually take a rack out. Also, if your dough rose to exceed your pan, you may consider placing a foil lined cookie tray below it to catch any caramel drips that may overflow-saves it from becoming a burnt mess on the bottom of your oven) Cover with foil part way through baking if rolls start to brown on top. Rotate pan in oven to brown evenly. 

Covered with foil for a few more minutes of cooking.

Covered with foil for a few more minutes of cooking.

Test rolls on the bottom of the pan with a fork to ensure completely cooked through before removing from oven.

Poke a fork in the edge to get down to the bottom layer to test the bread for doneness. If not done, and top is starting to brown, cover with aluminum foil and put back in the oven.

Poke a fork along the edge to get down to the bottom layer to test the bread for doneness. If not done, and top is starting to brown, cover with aluminum foil and put back in the oven.

A tasty morsel from the inside. :)

A tasty morsel from the inside. 🙂

Remove from oven, and loosen the edges of the rolls from the sides and center of pan with a fork or knife. Carefully, (using hot mits) turn the pan upside down onto a foil lined cookie sheet, removing the Bubble Bread from the pan.

After coming out of the oven, loosen edges of rolls from sides and center of pan and immediately flip onto a foil lined pan.

After coming out of the oven, loosen edges of rolls from sides and center of pan and immediately flip onto a foil lined pan.

Perfection.

Perfection.

Life is messy. Art.

Life is messy. Think of it as art…then immediately soak with hot water & dish soap.

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After the meal, wrap up the left overs in the tin foil from lined tray and use the tin foil used to protect it in the oven to cover the top. No waste, easy clean-up!

After the meal, wrap up the left overs in the tin foil from the foil lined tray and use the foil used to protect it in the oven to cover the top. No waste, easy clean-up!

Total recipe points=121; 2 rolls per serving=10 WW points OR 1 roll per serving=5 WW points