Description
A delightful Blueberry Cream Cheese Pastry Braid featuring a flaky puff pastry filled with a creamy sweetened cream cheese layer and fresh blueberries, finished with a smooth vanilla icing drizzle. Perfect for breakfast or dessert, this recipe combines the richness of cream cheese with the freshness of berries in an elegant braided presentation.
Ingredients
Scale
Pastry and Filling
- 1 sheet frozen puff pastry, thawed
- 4 oz cream cheese, softened
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup blueberry preserves or pie filling
- 1/2 cup fresh or frozen blueberries
- 1 egg, beaten (for egg wash)
Vanilla Icing
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pastry: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. On a lightly floured surface, roll out the puff pastry into a 10×12-inch rectangle, then transfer it to the prepared baking sheet.
- Make Cream Cheese Mixture: In a small bowl, combine the softened cream cheese, granulated sugar, and vanilla extract until the mixture is smooth and creamy.
- Assemble Filling: Spread the cream cheese mixture evenly down the center third of the puff pastry, leaving the two outer thirds free. Spoon the blueberry preserves evenly over the cream cheese layer, then scatter the fresh or frozen blueberries on top.
- Cut and Braid Pastry: Using a sharp knife, cut slits about 1 inch apart along both outer sides of the pastry, angling the cuts toward the center filling. Fold the strips over the filling in an alternating pattern to create a braid, and tuck the ends slightly to seal.
- Egg Wash and Bake: Brush the entire pastry braid with the beaten egg wash to give it a golden, glossy finish. Bake in the preheated oven for 20–25 minutes or until the pastry is puffed and deep golden brown.
- Cool Pastry: Remove the braid from the oven and allow it to cool for about 10 minutes on the baking sheet.
- Prepare Vanilla Icing: In a small bowl, whisk together powdered sugar, milk (start with 1 tablespoon and add more as needed), and vanilla extract until smooth and slightly runny.
- Drizzle and Serve: Drizzle the vanilla icing over the slightly cooled pastry braid. Slice into 8 equal pieces and serve warm or at room temperature.
Notes
- Use any berry preserves of your choice for different flavor variations.
- For a sweeter filling, increase the sugar by a few teaspoons in the cream cheese mixture.
- This braid can be made ahead and gently reheated in the oven before serving to restore freshness.
