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Blueberry Cream Cheese Pastry Braid Recipe

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4.1 from 72 reviews

  • Author: Diane
  • Total Time: 6 hours 25 minutes
  • Yield: 2 servings (2 pastry braids)

Description

This Blueberry Cream Cheese Pastry Braid is a flaky, buttery, and tender homemade pastry filled with rich cream cheese and dotted with fresh blueberries. The dough is carefully folded and chilled to create delicate layers, then braided for a beautiful presentation. Finished with a vanilla icing drizzle, this treat combines the perfect balance of sweet and tangy flavors, ideal for breakfast, brunch, or an elegant dessert.

Ingredients

Dough Ingredients

  • 1/4 cup (60ml) warm water (between 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 (between 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 flouring

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)

Egg Wash

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

Topping

  • Optional: 1/3 cup (40g) sliced almonds

Vanilla Icing

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

Instructions

  1. Preliminary note: Read through the entire recipe before beginning to ensure success. Note that the dough is sticky, so avoid using an electric mixer and instead fold the dough with a wooden spoon or silicone spatula.
  2. Make the Pastry Dough: Whisk warm water, yeast, and 1 tablespoon sugar in a large bowl. Let rest covered for about 5 minutes until foamy. If no foam appears after 15 minutes, use fresh yeast. Whisk in remaining sugar, milk, egg, and salt. Cover lightly and set aside.
  3. Prepare Butter-Flour Mixture: Slice cold butter into 1/4 inch pieces. In a food processor, pulse the butter with flour 12-15 times until pea-sized crumbs form. If no processor is available, use a pastry cutter.
  4. Combine Ingredients: Pour flour-butter mixture into the wet ingredients bowl. Gently fold with a spatula or wooden spoon until just moistened, leaving butter in crumbles for flaky layers. Transfer sticky dough onto plastic wrap, parchment, foil, or into a tightly coverable container.
  5. 1st Refrigeration: Wrap or cover dough tightly and place in refrigerator for at least 4 hours and up to 48 hours.
  6. Roll & Fold: Remove dough from refrigerator. Generously flour a work surface. Flatten dough into a small square, then roll into a 15×8-inch rectangle. Fold into thirds like a business letter. Turn dough clockwise and repeat rolling into a 15-inch rectangle, then folding into thirds. Repeat one more time for a total of three folds.
  7. 2nd Refrigeration: Wrap dough tightly again and refrigerate for at least 1 hour, up to 24 hours. Dough can also be frozen at this stage.
  8. Prepare Baking Sheets: Line two large rimmed baking sheets with parchment or silicone mats. Use rimmed sheets to catch any butter leakage during baking.
  9. Make the Cheese Filling: In a medium bowl, beat cream cheese and egg yolk until smooth. Add sugar, lemon juice, and vanilla extract; beat until smooth. Refrigerate until ready to use.
  10. Divide Dough: Remove dough from refrigerator, cut in half, wrap one half, and refrigerate while working with the first half. Optionally freeze half dough here.
  11. Roll Dough: On a floured surface or floured parchment/silicone mat, roll dough into a 12×8-inch rectangle.
  12. Trim Dough Corners: Using a sharp knife, cut off two corners on one 8-inch side and two small triangles spaced 3 inches apart on the opposite 8-inch side.
  13. Spread Filling and Blueberries: Spread half the cream cheese filling down the 3-inch center strip of dough. Dot with half the blueberries.
  14. Cut and Braid Strips: Cut 10 slanting strips (3/4 – 1 inch wide) along both sides. Fold strips over filling, alternating sides to create a braid. Fold the bottom end up to seal filling.
  15. Repeat for Second Half: Repeat spreading and braiding with remaining dough and filling.
  16. Apply Egg Wash: Whisk egg and milk together and brush all over the dough braids. Optionally sprinkle sliced almonds on top for crunch.
  17. Chill Braids: Refrigerate shaped braids for 15 minutes to 1 hour before baking to reduce butter leakage and maintain shape.
  18. Preheat Oven: Preheat the oven to 400°F (204°C).
  19. Bake Braids: Bake braids 18-22 minutes until golden brown. Halfway through baking, you may brush leaked butter back onto the braids and continue baking.
  20. Cool Pastry: Remove from oven and cool for at least 5 minutes before icing, cutting, and serving.
  21. Make Vanilla Icing: Whisk confectioners’ sugar, heavy cream or milk, and vanilla extract until smooth. Adjust consistency by adding more sugar or cream/milk as desired. Drizzle over warm pastries.
  22. Storage: Store leftover pastries covered at room temperature for 1 day or refrigerated up to 5 days. Freeze up to 3 months. Reheat briefly in microwave before serving if desired.

Notes

  • Do not use an electric mixer for the dough; folding with a spoon or spatula preserves its flaky texture.
  • The butter should remain in pea-sized pieces to achieve a flaky, layered pastry.
  • Generously flour your work surface and rolling pin to handle sticky dough.
  • Refrigeration time is flexible: dough can chill from 4 hours up to 48 hours for first rest and 1 to 24 hours for the second.
  • If butter leaks during baking, brush it back on the braids halfway through baking for better color and richness.
  • Freezing options are available after the second refrigeration or after dividing the dough.
  • Use fresh or frozen blueberries without thawing to avoid excess moisture.
  • Optional almond topping adds crunch and visual appeal.
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Category: Pastry
  • Method: Baking
  • Cuisine: American

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