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Blueberry Cream Cheese Pastry Braid with Vanilla Icing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 81 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Blueberry Cream Cheese Pastry Braid with Vanilla Icing is a delightful and visually stunning dessert featuring flaky puff pastry filled with a creamy sweetened cream cheese layer and juicy blueberries. The pastry is braided to create an elegant look and baked until golden and puffed. Finished with a smooth vanilla icing drizzle, it’s perfect for sharing at breakfast, brunch, or as a sweet treat any time of day.

Ingredients

Filling and Pastry

  • 1 sheet frozen puff pastry, thawed
  • 4 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • 1 egg, beaten (for egg wash)

Vanilla Icing

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Mix Cream Cheese Filling: In a small bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Stir until the mixture is smooth and creamy, ensuring no lumps remain.
  3. Prepare Blueberry Mixture: In another bowl, toss the blueberries with cornstarch and lemon juice. This helps thicken the berry juices during baking and adds a slight tang to balance sweetness.
  4. Roll Out Puff Pastry: Lay the thawed puff pastry sheet on the prepared baking sheet and roll it gently into a rectangle shape, large enough to accommodate the filling with room for braiding.
  5. Assemble the Filling: Spread the cream cheese mixture evenly down the center third of the pastry, leaving space at the top and bottom edges to fold over later. Spoon the blueberry mixture evenly on top of the cream cheese layer.
  6. Create the Braid: Using a sharp knife, cut diagonal strips about 1 inch wide along both sides of the pastry rectangle, adjacent to the filling. Fold the top and bottom edges of the pastry over the filling to enclose it. Then, alternately fold the side strips over the filling in a crisscross braided pattern, sealing the filling inside and creating an attractive braid effect.
  7. Apply Egg Wash: Brush the entire braid generously with the beaten egg wash. This will give the pastry a beautiful golden brown color when baked.
  8. Bake the Pastry: Place the pastry braid in the preheated oven and bake for 20 to 25 minutes or until the pastry is puffed, golden brown, and cooked through.
  9. Prepare the Vanilla Icing: While the pastry bakes, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth and pourable.
  10. Cool and Drizzle: Allow the baked pastry braid to cool slightly on a wire rack. Drizzle the vanilla icing over the warm pastry to add sweetness and a lovely finishing touch.
  11. Serve: Slice the pastry braid and serve warm or at room temperature. Enjoy as a delicious dessert or sweet breakfast treat.

Notes

  • Keep the puff pastry cold before baking to ensure the best puff and flaky texture.
  • This braid is best enjoyed the same day for optimal freshness and texture.
  • Leftovers can be stored in the refrigerator and reheated gently to maintain flakiness.
  • You can use fresh or frozen blueberries; if using frozen, do not thaw before mixing with cornstarch and lemon juice to avoid excess moisture.

Find it online: https://slsrecipes.com/blueberry-cream-cheese-pastry-braid-with-vanilla-icing-recipe/