Blueberry & Cream Cheese Pretzels with Lemon Blueberry Dip

If you’re in the mood to try something new in the kitchen, this recipe for Blueberry & Cream Cheese Pretzels has all the makings of a showstopper. You start with a Blueberry & Cream Cheese Braided Pastry and give it a creative twist (literally) by shaping it into a soft, sweet pretzel. Serve alongside a bowl of chilled Lemon Blueberry Dip for a creamy, refreshing dish you’ll want to make again and again.

Try this recipe for Blueberry & Cream Cheese Pretzels today! Follow the detailed baking instructions below, and soon you’ll have a creative, delicious treat that’s perfect for summer snacking, family get-togethers, or weekend brunches.

Servings: 3 Blueberry & Cream Cheese Pretzels

Ingredients

Pretzels:

• 1 Butter Braid® Blueberry & Cream Cheese Pastry
• 1 egg, whisked
• 1/4 c. fresh blueberries
• Butter, melted
• Sugar

Lemon Blueberry Dip:

• 8 oz. cream cheese, softened
• 1/2 c. powdered sugar
• 1/3 c. sweetened condensed milk
• 1 tsp. lemon juice
• 1/2 tsp. vanilla extract
• 1/2 c. fresh blueberries

How to Make Blueberry & Cream Cheese Pretzels with Lemon Blueberry Dip

Prepare the Blueberry & Cream Cheese Pretzels

1. Remove your pastry from its packaging and set it out to thaw for 2 hours. Once thawed, gently deconstruct the pastry and remove the filling. Place the filling in a bowl and set aside for later.
2. Roll out the pastry dough on a lightly floured surface until thin. Slice the dough into strips approximately 1 1/2” wide and 12” long.
3. Spoon the reserved filling into the center of one strip. Place another strip on top and seal the edges tightly to ensure the filling stays inside.
4. Carefully, twist and shape each filled strip into a pretzel shape and place on a lined baking sheet. Add a few extra blueberries on top if desired.
5. Preheat the oven to 325°F. Brush each pretzel with the whisked egg to ensure you get a golden finish. Bake for 30 minutes, or until golden brown.
6. Take the pretzels out of the oven and brush with melted butter. Then, sprinkle with a little sugar for an extra touch of sweetness.

Make the Lemon Blueberry Dip

7. In a mixing bowl, beat the softened cream cheese until smooth. You can microwave it for 10-15 seconds if needed.
8. Add powdered sugar and mix until incorporated. Then, stir in the sweetened condensed milk, lemon juice, and vanilla extract. Mix until creamy.
9. Fold in 1/2 c. fresh blueberries. For a smoother texture or bolder color, mash or blend some before mixing.
10. Chill the dip for at least 30 minutes to allow the flavors time to blend and the dip time to thicken.
11. Top with the remaining blueberries then serve chilled alongside your warm Blueberry & Cream Cheese Pretzels!

Tips for Making Blueberry & Cream Cheese Pretzels with Lemon Blueberry Dip

• Store your Blueberry & Cream Cheese Pretzels in an airtight container in a cool, dry area for up to 2 days. The Lemon Blueberry Dip can be stored in an airtight container in the refrigerator for up to 3 days.
• If you’re making your pretzels the day before serving, wait to brush with melted butter and sprinkle with sugar. Instead, once they are baked, allow them to cool before placing them in an airtight container and store at room temperature. When ready to serve, place the pretzels on a baking sheet and brush them with butter and sprinkle with sugar.
• When shaping your pretzels, use only a tiny sprinkle of flour on the work surface. The dough is actually a little easier to shape when it clings to the counter slightly.
• To shape your pretzels, make a “U” with each end of your dough strip. Twist the ends together about 3 inches from top. Press the ends into the bottom of the “U”.