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Thu, Mar 30 2017 post by Karie From

Lemon and Blueberry Cream Cheese Pastry

Whip up a weekend breakfast that everyone can enjoy at their leisure. These light and delectable pastries will quickly become a family favorite.

Lemon and Blueberry Cream Cheese Pastry

Each weekend finds the entire family rising at different times of the morning and it makes timing the perfect breakfast a difficult task. With a house-full of teens, make ahead "grab and go" foods are on the docket for Saturday mornings.

These pastries are simple to make and can be modified to the taste of each family member by adding different fruit or fruits to the compote or by simply eating the delectable pastry as is, hot out of the oven. While this recipe calls for a zesty lemon filling, the lemon can be substituted with any flavor, making these tasty treats uniquely yours.

Lemon and Blueberry Cream Cheese Pastry


Remove 8 Rhodes Dinner Roll dough balls from the freezer and place them in a greased bowl to thaw. They are ready to use when they are completely thawed and still cold, before they begin to rise.

Lemon and Blueberry Cream Cheese Pastry

Pick up each dough ball and gently flatten into a 3 to 3 1/2 inch disk. They will be sticky. Place on a greased baking sheet. Spray plastic wrap with non-stick spray and place gently on dough. Let rise until doubled.

Lemon and Blueberry Cream Cheese Pastry


While the dough is rising create your filling by mixing the cream cheese, sugar, lemon juice and lemon zest together in a small bowl.  When dough has doubled in size, remove the plastic wrap. Using fingers, create an indentation by pressing softly for about 2 seconds in the center of each disk for the filling. Spoon 1 tablespoon of filling into each pastry.

Lemon and Blueberry Cream Cheese Pastry


While your pastries are baking, combine 1 cup of the blueberries and sugar in a small saucepan. Cook over medium heat for 10 minutes. Add the remaining blueberries and cook for 8 more minutes, stirring frequently. 

While your compote is bubbling, quickly mix up the glaze. Melt butter, add to powdered sugar, add water, vanilla and stir until smooth. Spoon or drizzle over warm pastries.

Lemon and Blueberry Cream Cheese Pastry

Serve your pastries with the compote or filling of your choice. Jam's or jellies are a great companion as well! Enjoy!

Lemon and Blueberry Cream Cheese Pastry




Print

Lemon & Blueberry Cream Cheese Pastry

Servings: 8 | Skills: Beginning | Prep Time: 15 min (not including thaw time) | Bake Time: 15 min

Lemon & Blueberry Cream Cheese Pastry
0.0 / 5  (0 votes, 2 reviews )

Ingredients

Pastries
8 Rhodes Dinner Rolls, thawed and still cold
4 oz. cream cheese, softened
¼ cup sugar
1 teaspoon lemon juice
A dash of lemon zest

Glaze
1 cup confectioner’s sugar
1 Tablespoon butter, melted
2 Tablespoons water
½ teaspoon vanilla

Blueberry Compote
2 cups fresh or frozen blueberries
¼ cup sugar
3 Tablespoons water

Instructions

Flatten dinner rolls into 3 ½ inch disks and place on greased cookie sheet. Spray plastic wrap with non-stick spray and place gently on dough. Let rise until doubled.

While dough is rising, create the filling by beating together cream cheese, sugar, lemon juice and lemon zest.
When dough is doubled in size, remove plastic wrap. Using fingers, create an indentation by pressing softly for about 2 seconds in the center of each disk for the filling.

Spoon 1 tablespoon of filling into each pastry indentation.

Bake for 350 for about 15 minutes or until golden brown. Do not over bake.

Glaze
Melt butter, add to powdered sugar, add water, vanilla and stir until smooth. Spoon or drizzle over warm pastries.

Blueberry compote
Combine 1 cup of the blueberries and sugar in a small saucepan. Cook over medium heat for 10 minutes. Add the remaining blueberries and cook for 8 more minutes, stirring frequently.

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