Description
A buttery, flaky pastry wrapped around a rich cream cheese filling and bursting with fresh blueberries—this blueberry cream cheese pastry braid is a showstopping treat that’s as beautiful as it is delicious. Perfect for breakfast, brunch, or dessert, this easy recipe comes together quickly with store-bought puff pastry, making it ideal for both beginner and experienced bakers.
Ingredients
For the Pastry:
- 1 sheet puff pastry (store-bought or homemade)
- 1 egg (for egg wash)
- 1 tablespoon milk
For the Cream Cheese Filling:
- 4 oz (115g) cream cheese, softened
- 2 tablespoons (25g) granulated sugar
- ½ teaspoon vanilla extract
For the Blueberry Filling:
- ¾ cup (110g) fresh or frozen blueberries (if frozen, thaw and drain)
- 1 tablespoon sugar
- ½ teaspoon cornstarch (for thickening)
- ½ teaspoon lemon juice
For the Topping (Optional):
- 1 tablespoon powdered sugar (for dusting)
- ½ cup (60g) powdered sugar + 1 tablespoon milk (for icing drizzle)
Instructions
Prepare the Dough: Lightly flour a surface and roll out puff pastry into a 10×12-inch rectangle. Transfer to a parchment-lined baking sheet.
Make the Cream Cheese Filling: In a bowl, mix cream cheese, sugar, and vanilla extract until smooth. Spread it down the center of the pastry, leaving about 3 inches on each side.
Prepare the Blueberry Filling: In a separate bowl, mix blueberries, sugar, cornstarch, and lemon juice. Spoon over the cream cheese layer.
Braid the Pastry: Use a sharp knife to cut 1-inch strips along both sides of the pastry. Fold strips over the filling, alternating sides, to create a braided look.
Bake: Preheat oven to 375°F (190°C). Brush the pastry with egg wash (1 egg mixed with 1 tablespoon milk). Bake for 20-25 minutes or until golden brown.
Finish and Serve: Let cool slightly, then dust with powdered sugar or drizzle with icing. Slice and enjoy!
Notes
Keep the Puff Pastry Cold – Chilled pastry is easier to handle and bakes into a crisp, flaky texture. If it becomes too soft while working, refrigerate it for 10 minutes before continuing.
Balance the Filling to Prevent Leaks – Avoid overloading the pastry with cream cheese or blueberry filling, as too much can cause the braid to open and leak during baking. Spread the fillings evenly, leaving space at the edges for sealing.
Let the Pastry Cool Slightly Before Slicing – Cutting into the braid too soon can cause the filling to spill out. Let it rest for at least 10 minutes after baking to allow the filling to set properly.
- Prep Time: 15 mins
- Cook Time: 25 mins