Tags

,

Apple Cinnamon Cream Cheese Loaf

Apple Cinnamon Cream Cheese Loaf

 

Blueberry Cream Cheese Loaf

Blueberry Cream Cheese Loaf

 

I have had a particular post bookmarked on my “to bake” list for a while now and finally got the opportunity to make use of it. This wonderfully easy recipe comes from My Kitchen Snippets and this post (which has wonderful photo illustrations). I made two slight changes to her recipe for the Blueberry Loaf and I made a second loaf filled with an apple cinnamon mixture. Both loaves turned out wonderfully – and were so easy and convenient. I served them for snacks at church this morning. I will post the recipe, but you should really go to her blog and check out her other recipes too.

Both loaves turned out beautifully with a golden brown, flaky crust. It is such a great idea to use breadsticks as they are already pre-sliced perfectly making braiding the loaf a cinch.

Blueberry Cream Cheese Loaf

Ingredients :

  • 6 oz of low fat cream cheese
  • 1 egg – separated
  • 3 tbsp of powder sugar
  • 1/2 cup fresh or frozen blueberry
  • 1 (11 oz) tube of bread stick dough

Glaze

  • 1/2 cup of powder sugar
  • 2 tbsp of lemon juice ( I used milk for this)

Directions:

Preheat over to 350 degrees.

In a bowl combined soft cream cheese, powder sugar and egg yolk. Mix until well combined.

Remove breadstick dough from the tube, unroll it and separate the dough and you will have two rectangles. Join the dough up by placing both dough rectangles horizontally on a lightly greased baking sheet. Press the steam together. Spread cream cheese mixture onto the centre of the dough. Sprinkle the blueberry on top of the cream cheese. Separate the dough perforations up to the cheese mixture (You might need a scissors for this) Slightly pull and stretch the dough strips. Start from the top and bring and braid dough strip to cover the filling. Make sure to tuck and seal both ends of the loaf.

Beat the egg white and brush it all over the loaf, (I sprinkled sugar on top too). Bake for 20 minutes or until golden brown. Cool the loaf.

Combine the powdered sugar and lemon juice (or milk). Whisk until smooth. Drizzle all over the cool loaf before serving.

For the Cinnamon Apple, I used pie filling (mixed w/sugar and cinnamon) instead of the blueberries and cut the apple pieces very small. I didn’t measure, I used layered the top of the cream cheese with apples.

muffins-quick-breads_00006

Beautiful Braids!

About these ads