This blueberry cream cheese pastry wreath is beautiful, delicious, and very easy to make! With its festive shape and scrumptious flavor combo, it’s the perfect treat to serve during the holidays or any time of year.
Preheat oven to 375°F. In a mixing bowl, beat together the cream cheese and granulated sugar until smooth. Stir in the lemon zest and egg yolk. Set aside.
Unroll crescent roll dough and separate into triangles. On a greased 14-inch pizza pan or large cookie sheet, lay out the crescent rolls in a sunburst pattern, with the short ends of the crescent roll triangles forming the inner circle and overlapping a bit. The center circle should be about 4 inches across.
Drop spoonfuls of the cream cheese mixture into a circle over the crescent roll triangles. Then spoon the blueberry filling over cream cheese mixture. Fold the points of the dough triangles over to the center and tuck underneath to form a wreath shape. Brush with egg wash, if desired. Bake 15-20 minutes or until golden brown. Cool. Carefully transfer to a round serving plate.
In a small bowl, whisk together the powdered sugar and the milk. Drizzle the glaze over the cooled pastry wreath. Sprinkle with toasted almond slices. Dust with powdered sugar, if desired. Slice and serve.