Blueberry Cream Cheese Pastry Braid

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This delightful Blueberry Cream Cheese Pastry Braid is a perfect combination of buttery, flaky pastry and a creamy, tangy filling bursting with fresh blueberries. It’s a beautiful dessert or breakfast option that looks impressive but is easier to make than you’d think. With a few steps and some chilling time, you’ll have a stunning, braided pastry ready to serve to family or guests!

Why You’ll Love This Blueberry Cream Cheese Pastry Braid

The combination of rich cream cheese and sweet blueberries creates a wonderfully balanced flavor, while the buttery layers of pastry make it truly irresistible. Perfect for breakfast, brunch, or a light dessert, this braided pastry is sure to become a favorite in your home. Here’s why:

• Flavorful: The tang of cream cheese combined with the sweet burst of blueberries in every bite.
• Flaky: Thanks to a dough loaded with butter and a rolling-and-folding process, this pastry is incredibly flaky.
• Visually Stunning: The braided design not only makes it look sophisticated but also ensures a well-balanced bite of filling in each slice.
• Versatile: It’s perfect for serving at brunch, a special breakfast, or even as a dessert!

Making the dough does require some patience, but trust me, the end result is worth every step. Whether you’re hosting a brunch or treating yourself to a special breakfast, this pastry braid will be a showstopper.

Ingredients for Blueberry Cream Cheese Pastry Braid

To make this delicious Blueberry Cream Cheese Pastry Braid, you’ll need a few key ingredients for the dough, cream cheese filling, and a light vanilla icing. Each part brings its own texture and flavor, creating the perfect balance of rich, creamy, and sweet. Here’s what you’ll need:

Pastry Dough Ingredients

• Warm Water – 1/4 cup (60ml), between 100-110°F. Helps activate the yeast for a light, airy dough.
• Active Dry or Instant Yeast – 2 and 1/4 teaspoons (1 standard packet). Gives the dough the perfect rise.
• Whole Milk – 1/2 cup (120ml), at room temperature (between 68-72°F). Adds richness and softness to the dough.
• Large Egg – 1, at room temperature. Binds the dough and adds moisture.
• Granulated Sugar – 1/4 cup (50g). Slight sweetness to balance the buttery flavor.
• Salt – 1 teaspoon. Enhances the overall flavor of the dough.
• Unsalted Butter – 14 tablespoons (196g), cold. The secret to a flaky, layered pastry.
• All-Purpose Flour – 2 and 1/2 cups (315g), spooned and leveled. Provides structure to the dough.

Cream Cheese Filling Ingredients

• Cream Cheese – 8 ounces (226g), full-fat and softened to room temperature. The base of the rich and tangy filling.
• Egg Yolk – 1 large egg yolk. Helps create a smooth, creamy texture.
• Granulated Sugar – 1/3 cup (67g). Adds sweetness to the filling.
• Lemon Juice – 1 teaspoon, fresh. Provides a slight tang to balance the richness.
• Vanilla Extract – 1 teaspoon, pure. Enhances the flavor of the filling.
• Blueberries – 2/3 cup (93g), fresh or frozen. The star ingredient that adds a burst of sweetness.

Optional Topping

• Sliced Almonds – 1/3 cup (40g). Adds a bit of crunch and extra flavor if you like.

Egg Wash Ingredients

• Large Egg – 1. Helps the pastry achieve a beautiful golden color when baked.
• Whole Milk – 2 tablespoons (30ml). Gives the egg wash a smooth consistency for even brushing.

Vanilla Icing Ingredients

• Confectioners’ Sugar – 1/2 cup (60g). Provides a light, sweet finishing drizzle.
• Heavy Cream or Milk – 1 tablespoon (15ml). The base of the icing that adds creaminess.
• Vanilla Extract – 1/2 teaspoon, pure. Adds a subtle sweetness to the icing.

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How to Make Blueberry Cream Cheese Pastry Braid

Creating this beautiful braid may seem daunting, but with a little patience and attention to detail, you’ll be surprised at how manageable it is. Here’s how to do it, step by step:

1. Activate the Yeast: Start by whisking together warm water, yeast, and 1 tablespoon of sugar in a large bowl. Let it sit for about 5 minutes, until it becomes foamy.
2. Combine Wet Ingredients: Whisk in the remaining sugar, milk, egg, and salt. Set the mixture aside while you prepare the butter and flour.
3. Prepare the Butter: Cut cold butter into 1/4-inch slices. Add the butter and flour into a food processor and pulse until the butter pieces are the size of peas. If you don’t have a food processor, you can use a pastry cutter.
4. Mix Dough: Gently fold the flour mixture into the wet yeast mixture using a silicone spatula or wooden spoon. Be careful not to overmix; you want the butter to remain in small pieces to ensure flaky layers.
5. Refrigerate the Dough: Wrap the dough tightly and refrigerate for at least 4 hours, or up to 48 hours. This resting time allows the dough to develop its flavor and texture.
6. Roll & Fold: Take the dough out and begin the rolling and folding process. Roll it out into a rectangle, fold it in thirds, and repeat this step 3 times to build up the flaky layers.
7. Second Refrigeration: After rolling and folding, refrigerate the dough again for at least 1 hour, or up to 24 hours.

Once your dough is ready, it’s time to assemble the pastry with the delicious cream cheese filling and blueberries.

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This dough requires some patience, but the flaky layers you’ll achieve are well worth the effort! The key is keeping the butter cold and not overworking the dough. Follow these steps, and your pastry braid will come out beautifully golden and full of flavor.

How to Assemble and Bake the Blueberry Cream Cheese Pastry Braid

Once your dough is prepped and chilled, it’s time to assemble the braid and bake it to perfection. This is where the magic happens—layers of buttery, flaky dough wrapped around a creamy, sweet filling. Follow these steps carefully to create a beautiful, golden pastry braid with blueberry and cream cheese goodness inside.

Step-by-Step Assembly

1. Prepare the Cream Cheese Filling
   In a medium bowl, use a handheld or stand mixer to beat the softened cream cheese and egg yolk on medium speed until smooth. Add the sugar, lemon juice, and vanilla extract, then beat again until creamy and well combined. Set the mixture aside in the refrigerator while you prepare the dough.
2. Shape the Dough
   Take the chilled dough out of the refrigerator and cut it in half. Work with one half at a time, keeping the other half refrigerated. Roll the dough out on a well-floured surface into a 12×8-inch rectangle. If you prefer, you can roll it out on a piece of parchment paper or silicone mat for easy transfer.
3. Create the Braid Shape
   Using a sharp knife, cut off two corners on one of the short sides of the dough. On the opposite end, cut two small triangles about 3 inches apart. This helps create clean edges for your braid. Next, use your knife or a pizza cutter to cut 10 slanting strips (about 3/4 to 1 inch wide) along both sides of the dough.
4. Add the Filling
   Spread half of the prepared cream cheese mixture down the center of the dough, leaving about 3 inches of space on the sides for braiding. Dot the filling with half of the blueberries (about 1/3 cup). Be sure to distribute them evenly for a burst of flavor in each bite.
5. Braid the Dough
   Starting at one end, fold the strips of dough over the filling, alternating sides to create a braid-like pattern. Once you’ve folded all the strips, tuck the bottom end up to seal the filling inside. Repeat this process with the other half of the dough.
6. Chill Before Baking
   For the best results, refrigerate the assembled braids for at least 15 minutes and up to 1 hour before baking. This helps the pastry maintain its shape and prevents too much butter from leaking out during baking.

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Baking and Finishing Touches

1. Preheat the Oven
   While the braids are chilling, preheat your oven to 400°F (204°C). Line two large rimmed baking sheets with parchment paper or silicone mats to catch any butter that may leak from the pastry as it bakes.
2. Brush with Egg Wash
   Whisk together the egg and milk to create the egg wash. Brush the surface of each braid generously with the egg wash for a beautiful golden finish. If you’d like a bit of extra texture, sprinkle sliced almonds over the top of the braids before baking.
3. Bake the Pastry
   Place the braids on the prepared baking sheets and bake for 18-22 minutes, or until they are golden brown and puffed up. Some butter may leak from the dough, but this is normal. If desired, you can remove the braids halfway through baking and brush any leaked butter back onto the dough before returning them to the oven.
4. Cool and Ice
   Once baked, remove the braids from the oven and let them cool for about 5 minutes. While they cool, whisk together the ingredients for the vanilla icing. Drizzle the icing over the warm braids before serving.

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Storing Leftovers

If you have any leftover pastries (though they’re likely to disappear quickly!), store them in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 5 days. You can also freeze the baked, un-iced braids for up to 3 months. Thaw and reheat in the microwave before enjoying.

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Pro Tips for Success

• Flour generously: This dough is sticky, so make sure to flour your work surface and rolling pin generously to avoid sticking.
• Keep it cold: Chilling the dough before and after braiding is key to achieving flaky layers. Cold butter creates steam pockets during baking, resulting in a tender, layered pastry.
• Check for doneness: If your braids aren’t quite golden after 18 minutes, keep a close eye on them. The top should be golden brown, and the pastry should feel firm and flaky.

By following these steps, you’ll be rewarded with a show-stopping Blueberry Cream Cheese Pastry Braid that’s flaky on the outside, creamy on the inside, and topped with a sweet vanilla icing that brings everything together. Enjoy this treat with your morning coffee or serve it as a special dessert!

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