Description
A delightful pastry featuring a creamy cream cheese filling and vibrant blueberries, all wrapped in a buttery braided pastry. Perfect for breakfast, brunch, or dessert.
Ingredients
Scale
- 1/4 cup warm water
- 2 and 1/4 teaspoons active dry or instant yeast
- 1/2 cup whole milk at room temperature
- 1 large egg at room temperature
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 14 tablespoons unsalted butter, cold
- 2 and 1/2 cups all-purpose flour, plus more for dusting
- 8 ounces full-fat brick cream cheese, softened
- 1 large egg yolk
- 1/3 cup granulated sugar
- 1 teaspoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- 2/3 cup fresh or frozen blueberries
- Optional: 1/3 cup sliced almonds
- 1 large egg for egg wash
- 2 tablespoons whole milk for egg wash
- 1/2 cup confectioners’ sugar for icing
- 1 tablespoon heavy cream or milk for icing
- 1/2 teaspoon pure vanilla extract for icing
Instructions
- Prepare the pastry dough by whisking together warm water, yeast, and 1 tablespoon of sugar; let it rest for 5 minutes.
- Add remaining sugar, milk, egg, and salt; whisk until combined.
- In a mixing bowl, add flour and slowly fold in wet ingredients until just combined.
- Wrap the dough in plastic and chill in the refrigerator for 4 to 48 hours.
- After chilling, roll out the dough into a rectangle, fold into thirds, and roll out again; repeat two more times.
- Wrap and refrigerate for another 1 to 24 hours.
- Prepare the cream cheese filling by beating cream cheese until smooth, then mix in egg yolk, sugar, lemon juice, and vanilla extract until creamy.
- Roll the chilled dough into rectangles, cut slanting strips on the sides, spread filling and blueberries down the center, and braid.
- Prepare the egg wash and brush over the braid; chill for 15 to 60 minutes.
- Preheat oven to 400°F (200°C) and bake for 18 to 22 minutes until golden brown.
- Make icing by whisking together confectioners’ sugar, heavy cream, and vanilla extract; drizzle over the pastry once slightly cooled.
Notes
Store cooled pastry tightly wrapped in plastic wrap or in an airtight container. It will stay fresh in the refrigerator for 3 to 5 days. Can be frozen for up to 3 months.
- Prep Time: 45 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 10g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
Keywords: blueberry pastry, cream cheese braid, breakfast dessert, baking recipe