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Blueberry Cream Cheese Pastry Braid Recipe

Blueberry Cream Cheese Pastry Braid Recipe

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4.7 from 121 reviews

  • Author: Sara
  • Total Time: 6-7 hours (including chilling time)
  • Yield: 2 braids, each about 6-8 slices
  • Diet: Vegetarian

Description

This Blueberry Cream Cheese Pastry Braid is an impressive, bakery-style treat featuring a flaky homemade pastry dough filled with luscious, tangy cream cheese and bursts of juicy blueberries. Finished with a sweet vanilla icing, it’s perfect for brunch, holiday breakfasts, or as a special dessert.

Ingredients

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, at room temperature (68–72°F, 20-22°C)
  • 1 large egg, at 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 more for dusting

Cream Cheese Filling

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

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 pure vanilla extract

Instructions

  1. Prepare the Yeast Mixture: In a large bowl, whisk warm water, yeast, and 1 tablespoon of the sugar. Cover and let sit until foamy, about 5 minutes. If not foamy after 15 minutes, start over with new yeast.
  2. Add Remaining Wet Ingredients: Add remaining sugar, milk, egg, and salt. Whisk until well combined. Lightly cover and set aside.
  3. Cut Butter into Flour: Use a food processor or blender to combine cold butter (sliced) and flour. Pulse 12-15 times until the butter is in pea-sized bits. Alternatively, use a pastry cutter if needed.
  4. Mix Dry and Wet Ingredients: Gently fold the flour mixture into the yeast mixture with a silicone spatula or wooden spoon until just moistened. Do not overmix; butter chunks are necessary for flakiness.
  5. First Chill: Transfer dough to plastic wrap, parchment, or a container. Wrap tightly and refrigerate for at least 4 hours, up to 48 hours.
  6. Roll and Fold Dough: Generously flour your work surface. Flatten the cold dough into a square, then roll into a 15×8-inch rectangle. Fold into thirds (like a letter). Rotate, roll, and fold into thirds again. Repeat one more time (total 3 roll-and-folds).
  7. Second Chill: Wrap dough tightly and refrigerate for at least 1 hour, or up to 24 hours. (Dough can also be frozen at this stage.)
  8. Make Cheese Filling: In a medium bowl, beat softened cream cheese and egg yolk until smooth. Add sugar, lemon juice, and vanilla. Mix until creamy. Chill until needed.
  9. Shape Pastry Braid: Divide dough in half; keep the unused half refrigerated. On a floured surface, roll half into a 12×8-inch rectangle. Cut the corners and small triangles on short ends as described in the tutorial.
  10. Fill and Braid: Spread half the cream cheese mixture down the center (about 3 inches wide). Dot with half the blueberries. Cut 10 slanting strips on each side. Fold strips over the filling, alternating sides to form a braid, sealing ends. Repeat with second half.
  11. Egg Wash & Almonds: Whisk egg and milk together. Brush over the braids. Sprinkle sliced almonds on top if using.
  12. Chill Shaped Braids: Refrigerate braids, uncovered, for at least 15 minutes (up to 1 hour) before baking. This helps maintain shape and prevents excess leaking.
  13. Bake: Preheat oven to 400°F (204°C). Bake each braid for 18-22 minutes until golden brown. Some butter leakage is normal. Optionally, brush leaked butter back onto pastry halfway through baking.
  14. Cool & Ice: Let braids cool for at least 5 minutes. Whisk together vanilla icing ingredients. Adjust consistency if needed. Drizzle over warm pastries and serve.
  15. Storage: Cover leftovers and store at room temperature for 1 day, in the refrigerator up to 5 days, or freeze up to 3 months. Thaw and reheat before serving if desired.

Notes

  • The dough can be made ahead and refrigerated up to 48 hours after the first chill, or up to 24 hours after the second chill.
  • Unbaked or shaped/frozen braids can be thawed overnight in the refrigerator before baking as instructed.
  • Keep butter cold and ingredients at specified temperatures for best pastry texture.
  • No substitutions are recommended for the carefully balanced dough.
  • Special tools like a food processor, rolling pin, and pastry brush will make prep easier.
  • Active dry or instant yeast both work with the same method and quantity.
  • Prep Time: 1 hour (active), plus 5-6 hours chilling and resting
  • Cook Time: 18-22 minutes per braid
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American, European-inspired

Nutrition

  • Serving Size: 1 slice (1/8 of a braid)
  • Calories: 320
  • Sugar: 12g
  • Sodium: 210mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 65mg

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