1 c. of fresh or frozen blueberries
1 8oz. package of cream cheese (softened)
2/3 c. sugar
1 tsp. vanilla
1 c. milk
Break croissants into approximately two inch pieces and place into a 9 inch square baking dish.
Sprinkle blueberries over croissants.
In a mixer, add cream cheese, sugar, eggs and vanilla. Mix well.
Slowly incorporate milk.
Pour mixture over croissants and blueberries.
Let sit for 20 minutes.
Bake for 20 to 25 minutes. Cover with foil if the top is browned during the last 10 minute.
4 Tbsp. balsamic vinegar
a pinch of salt
2 Tbsp. of fresh chopped basil
1/2 Tsp. minced garlic
2 Tbsp. olive oil
1 Tbsp. red pepper flakes
Add salt, chopped basil, minced garlic and red pepper flakes and stir.
Add balsamic vinegar and stir.
Add olive oil and stir.
1 cup of pesto
1/4 c. parmesan cheese
Line a sheet pan with parchment paper
On a floured surface lay out one sheet of puff pastry.
Spread pesto over entire puff pastry sheet. Be sure to not spread too thick.
Lay the second pastry puff sheet on top of the pesto.
Slice into long strips and twist.
Lightly brush each twist with the whisked egg.
Sprinkle parmesan cheese over twist.
Bake for about 15 minutes or until golden brown.