1. In a blender or food processor, cover and process cottage cheese until somooth. Add sugar, milk, oil, and vanilla; process until smooth. 2. Combine the flour, baking pwd, and salt; add to cheese mixture. Process just until dough forms a ball (will be sticky). Turn onto floured surface, knead 4-5 times. Place in a bowl; cover and refriderate 30mins. 3. In a mixing bowl beat cream cheese, and sugar until smooth. Add egg yolk, lemon peel, and vanilla; mix well. 4. Turn dough onto a 17x13 in peice of parchment paper. roll into a 16x12 in rectangle. Transfer with paper to baking sheet. Spread cream cheese mixture lengthwise in a 3 1/2 in wide strip down center of dough; sprinkle with blueberries. On each long side cut 1 in wide strips about 3 3/4 in toward center. Fold alternating strips at an angle across berries. Pinch ends to seal and tuck under. Beat egg white and water; brush over dough. 5. Bake 400 for 20-22 mins or until golden brown. Remove to a wire rack. 6. Combine glaze ingredients; drizzle over warm pastry. Refridegerate leftovers. ---------------------------------------------------------------------------
Nutrition
Ingredients
