Blueberry-Cream Cheese Stollen

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5 from 2 votes

Blueberry-Cream Cheese Stollen

Sweet blueberries and cream cheese fill tender pastry bread for Christmas morning breakfast.

Prep Time30

Cook Time30

Rising Time1 30

Total Time1

Course: Baking, Breakfast, Brunch

Cuisine: American

Servings:

Calories: 386kcal

Author: Judy Purcell

Ingredients

1/2 Recipe Sweet Roll Dough (recipe below)
1 can Comstock Morefruit Blueberry Pie Filling
1/2 Cup sliced Almonds

Glaze:

1 Cup Powdered Sugar
1 Tablespoon Milk
1/2 Teaspoon Vanilla

Cheese Filling:

8 ounces cream cheese , Softened
1/4 Cup Sugar
3 Tablespoons Flour
1 Egg Yolk
1/2 Teaspoon Grated Lemon Peel
1 Tablespoon Lemon Juice

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Instructions

Prep the Blueberry Filling:

BLUEBERRY FILLING: Put pie filling in a colander with fairly large holes. Shake colander from side to side to remove as much filling as you can so that mainly the fruit remains. Lightly chop berries to make a very chunky paste.

For the Cream Cheese Filling:

CHEESE FILLING: Beat cream cheese and sugar until light and fluffy. Stir in flour, egg yolk, lemon peel and lemon juice.

Rolling & Shaping the Ring:

Roll 1/2 Sweet Roll Dough into a rectangle, approximately 15x9 inches, on a lightly floured surface (or divide the dough to make 2 smaller 4x7 rings).
Spread cream cheese filling over dough with spatula. Spread blueberries over cream cheese leaving 1 inch clear of edge of dough. Roll up tightly, beginning at 15-inch side. Pinch edge of dough to seal well.
To shape the log into a ring, pick up the dough in your hands and gently stretch as you bring the two ends together as you lay it on a parchment-lined baking sheet, seam side down (if not using parchment paper, butter a baking sheet).
Once it is on the pan it is easier to move it as needed to get the dough into a circle with the two ends touching. Slip one of the ends into the other just a little and pinch the dough around it to seal the ring.
Using kitchen scissors, make cuts 2/3 of the way through the ring at 1- inch intervals. Turn each cut section on its side. Let rise until double, about 40 minutes.(TIP: The ring can be frigerated before allowing to rise andbaked the following day.)
Heat oven to 375°F. Bake until golden brown, 25-30 minutes. (If the tea ring browns too quickly, cover loosely with foil.) Remove from the oven and cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely (this is where the parchment comes in handy as you can grab the corner of the paper and slide the tea ring off the pan onto the rack).

For the Icing:

Mix 1 cup powdered sugar, 1 tablespoon milk and 1/4 almond extract until glaze is smooth. Place in a zip-loc bag and press down toward a bottom corner. Snip the end when you are ready to glaze and simply squeeze desired amount of glaze onto ring. Sprinkle with sliced almonds while glaze is still wet.

Notes

Nutritional info does not include dough. For complete nutritional information, add sweet roll dough numbers to the numbers in this recipe.

A pie filling with a higher quantity of actual fruit like the "More Fruit" type is important so there is less thick syrup to strain and there is more fruit for this application.

Store loosely wrapped in aluminum foil or in a storage container with the lid slightly askew.

Variations:

Add a layer of cream cheese filling before spreading the cherries over the dough.
Substitute other fruit pie filling for the cherry and strain in the same way.
Substitute walnuts or pecans for the almonds.
Flavor icing with essential oils or other extracts like orange, butterscotch, or vanilla.
Make it with 100% whole wheat flour and follow the sweet roll dough recipe for our Sprouted Wheat Cinnamon Rolls
Make it Gluten-Free by using this gluten-free sweet roll dough recipe or purchase a handy gluten-free sweet dough mix
Make it Vegan with this recipe for a Festive Vegan Tea Ring.

Make-ahead TIPS:

Prepare the dough and refrigerate or freeze before shaping. HERE'S HOW: Allow the dough to rise for 1 1/2 hours, or until doubled in size. Punch down dough and refrigerate for up to 4 days or transfer to a freezer-safe bag and freeze for up to 1 month (defrost in the fridge). When ready to use, allow dough to come to room temperature for 30 minutes. Roll out and shape as directed starting in STEP 2 in the recipe.
Shape and refrigerate the ring for up to 24 hours until ready to rise and bake.
Shape the dough into one large ring or divide the dough for 2 smaller rings.
Look for pre-made dough at the store, but be careful to get sweet roll dough and not regular bread dough. Sweet roll dough is different from bread dough because it has more fat (butter) and sugar so the finished pastry is flakier and sweeter than regular bread.
Prepare and bake the tea ring as indicated in the recipe, except the final step of icing. Once the pastry is baked and cooled completely, wrap in two layers of plastic wrap, then wrap again with aluminum foil. Freeze for up to 1 month. (The ring can also be cut into serving size peices and frozen separately.) When ready to serve, remove from the freezer and completely unwrap the pastry. Place on a serving tray and cover with a lightweight dish towel; allow to defrost at room temperature until defrosted (2-3 hours). Mix the icing and decorate the tea ring. Serve at room temperature or gently warm individual servings for 20 seconds in the microwave.

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