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Blueberry Cream Cheese Pastry Braid

Blueberry Cream Cheese Pastry Braid

  • Author: Sally
  • Total Time: 45 minutes
  • Yield: 2 braids (about 12 servings) 1x

Description

This Blueberry Cream Cheese Pastry Braid is a stunning breakfast or dessert option with layers of buttery, flaky pastry wrapped around a sweet, tangy cream cheese filling. With juicy blueberries nestled inside, it’s a treat that’s as delicious as it is beautiful—and surprisingly simple to make! Perfect for brunch, special occasions, or whenever you crave a little indulgence.

Ingredients

Scale

Pastry Dough:

  • 1/4 cup (60ml) warm water (100-110°F, 38-43°C)
  • 2 and 1/4 teaspoons active dry or instant yeast (1 standard packet)
  • 1/2 cup (120ml) whole milk, room temperature (68-72°F, 20-22°C)
  • 1 large egg, room temperature
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon salt
  • 14 tablespoons (196g) unsalted butter, cold
  • 2 and 1/2 cups (315g) all-purpose flour (plus extra for flouring surface)

Cream Cheese Filling:

  • 8 ounces (226g) full-fat cream cheese, softened
  • 1 large egg yolk
  • 1/3 cup (67g) granulated sugar
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2/3 cup (93g) fresh or frozen blueberries (do not thaw if using frozen)
  • (Optional) 1/3 cup (40g) sliced almonds for topping

Egg Wash:

  • 1 large egg
  • 2 tablespoons (30ml) whole milk

Vanilla Icing:

  • 1/2 cup (60g) confectioners’ sugar
  • 1 tablespoon (15ml) heavy cream or milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Make the Pastry Dough:
    In a large bowl, whisk the warm water, yeast, and 1 tablespoon of sugar. Let rest for 5 minutes until foamy. Whisk in the remaining sugar, milk, egg, and salt. Set aside.
  2. Combine Butter and Flour:
    Pulse cold butter and flour in a food processor until the butter is in pea-sized crumbs. Fold the flour mixture into the yeast mixture using a spatula, just until combined. Wrap the dough tightly and refrigerate for at least 4 hours or up to 48 hours.
  3. Roll and Fold the Dough:
    Roll the dough into a 15×8-inch rectangle on a floured surface. Fold into thirds like a letter, turn, and repeat the rolling and folding two more times (for a total of 3 folds). Refrigerate again for 1 hour.
  4. Make the Cream Cheese Filling:
    Beat the softened cream cheese, egg yolk, sugar, lemon juice, and vanilla until smooth. Set aside.
  5. Assemble the Braid:
    Roll half the dough into a 12×8-inch rectangle. Spread half the cream cheese mixture down the center and dot with blueberries. Cut 10 slanting strips along each side of the dough and fold over the filling to create a braid. Repeat with the second half of the dough.
  6. Chill the Braids:
    Refrigerate the assembled braids for 15 minutes before baking.
  7. Bake:
    Preheat the oven to 400°F (204°C). Brush the braids with egg wash and sprinkle with sliced almonds (if using). Bake for 18-22 minutes, until golden brown. Cool for 5 minutes before icing.
  8. Make the Icing:
    Whisk together confectioners’ sugar, cream, and vanilla extract. Drizzle over the warm braids and serve.

Notes

  • Leftover pastries can be stored at room temperature for 1 day or refrigerated for up to 5 days.
  • You can freeze the un-iced pastries for up to 3 months.
  • Prep Time: 25 minutes (plus chilling time)
  • Cook Time: 20 minutes

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Find it online: https://ladysavor.com/blueberry-cream-cheese-pastry-braid/