Cookaholics Bulletin Board

I just found out that a brunch that was supposed to be at a neighbor's house will be moved to my house Sunday morning. The neighbor will do mimosa's and will bake a quiche, but has asked me to do fruit and bread.
I will do a mixed fruit bowl with some herbs, but don't want to serve "bread".
Do any of you have a good recipe for a sweet roll or cheesy pastry that might go well with a quiche (and no I don't have any idea what kind of quiche she is making except she is a vegeterian, soit won't have bacon or ham) and mixed fruit?

I think Ina has a brunch cheese pastry in one of her books, but thought you all might be my best resource.
ilene

I have a delicious blueberry cheese braid. I'll send it to you shortly.

#$#@%#@#%. I never transferred to my computer. Just have it from the mag @ our house upstate. I can send it to you Friday night but I'm sure you'll want to have it before then. Let me see if I can try to find it online. It is really worth my effort of looking.

I think this is it. It's really not complicated and is really tasty.

Blueberry Danish
12 slices | Active Time: 45 minutes | Total Time: 1 hour 20 minutes
Ingredients

Pastry
1 cup all-purpose flour
1 cup whole-wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup cottage cheese
1/3 cup sugar
1/3 milk
1/4 cup canola oil
1 teaspoon vanilla extract

Filling
4 ounces cream cheese
1/4 cup sugar
1 large egg, separated
2 teaspoons freshly grated lemon zest
1 teaspoon vanilla extract
1 cup fresh blueberries, (see Note)
1 tablespoon water

Glaze
1/2 cup confectioners' sugar
2-3 teaspoons lemon juice

Preparation:
To Prepare Pastry: Whisk all-purpose flour, whole-wheat flour, baking powder and salt in a medium bowl.

Puree cottage cheese in a food processor. Add sugar, milk, oil and vanilla and process until smooth. Add flour mixture and pulse 4 or 5 times, just until the dough clumps together. Turn out onto a lightly floured surface and gently knead several times; do not overwork. Press the dough into a disk, dust with flour and wrap in plastic wrap. Refrigerate until chilled, at least 30 minutes.

To Prepare Filling: Blend cream cheese and sugar with a food processor or an electric mixer until creamy. Blend in egg yolk, lemon zest and vanilla.

Preheat oven to 400°F. Cut a piece of parchment paper or foil to fit a large baking sheet. If using foil, spray it with cooking spray. Set aside nearby.

On a lightly floured surface, roll the dough into a rectangle about 12 by 16 inches. Roll the dough back over the rolling pin and transfer it to the prepared paper (or foil). Spread the cream cheese mixture down the center of the dough, leaving a margin of 3 1/4 inches on the long sides and 1 inch at either end. Sprinkle blueberries evenly over the cream cheese mixture.

Using a sharp knife, make 3-inch-long cuts at 1-inch intervals along each side of the dough at 45° angles to the filling. Trim off the top corners and fold the top end of the dough over the filling. Crisscross the angled strips over the filling to create a braided effect, tucking in the dough at the bottom end. Carefully lift the paper (or foil) at each end and transfer to the baking sheet.

Blend egg white and water with a fork in a small bowl. Brush lightly over the pastry. Bake the Danish until golden and firm, 20 to 25 minutes. Transfer to a wire rack and let cool slightly.

To prepare glaze & finish Danish: Combine confectioners’ sugar and 2 teaspoons lemon juice in a small bowl. Stir until smooth. Add more lemon juice if the glaze is too thick. With a spoon, drizzle the glaze over the Danish.

Slice and serve warm or at room temperature.

Thanks Nancy... Looks great!