Blueberry Cream Cheese Puff Pastry Braid

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Certainly! Here’s a full detailed recipe format for your delicious:

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Blueberry Cream Cheese Puff Pastry Braid

A Flaky, Fruity, and Creamy Delight – Perfect for Brunch or Dessert

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Introduction

This Blueberry Cream Cheese Puff Pastry Braid is a stunning and simple dessert (or breakfast pastry!) that looks bakery-worthy but takes minimal effort. Buttery, flaky puff pastry wraps around a luscious cream cheese filling and sweet-tart blueberry preserves, all braided into an elegant loaf. It’s a perfect showstopper for brunch tables, tea time, or family gatherings.

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Origin

The concept of braided pastries stems from Danish baking traditions, where sweet yeasted dough is often filled and shaped in braids. This version simplifies things with store-bought puff pastry, a French invention that brings all the flakiness without the work. Combining cream cheese (popular in American-style danishes) and blueberries gives it a comforting, fruity American twist.

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Ingredients

🥐 For the braid:

  • 1 sheet frozen puff pastry, thawed
  • 4 oz (115 g) cream cheese, softened
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup blueberry preserves or jam
  • 1/2 cup fresh or frozen blueberries (optional but recommended)
  • 1 egg (for egg wash)
  • 1 tablespoon water (for egg wash)

🍬 For the glaze (optional):

  • 1/2 cup powdered sugar
  • 1–2 teaspoons milk or cream
  • 1/4 teaspoon vanilla extract

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Optional Ingredients

  • Lemon zest (adds brightness to the cream cheese filling)
  • Almond extract (for a nutty aroma)
  • Slivered almonds (sprinkled on top before baking)
  • Cinnamon sugar (lightly dusted over the top for a sweet crunch)

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Instructions

1. 

Preheat the Oven

  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. 

Prepare the Filling

  • In a medium bowl, mix cream cheese, sugar, and vanilla extract until smooth.
  • Optional: Add lemon zest for extra flavor.

3. 

Roll and Cut the Pastry

  • Roll out the puff pastry sheet onto the lined baking sheet.
  • Lightly mark a 3-inch-wide center strip (lengthwise). On each side of the center strip, cut diagonal slits about 1 inch apart.
  • Spread the cream cheese filling down the center.
  • Spoon blueberry preserves over the cream cheese, and add fresh blueberries if using.

4. 

Braid the Pastry

  • Fold the diagonal strips over the filling, alternating sides to create a braid.
  • Tuck the ends under to seal.

5. 

Egg Wash

  • Beat the egg with 1 tablespoon water. Brush over the pastry braid for shine and golden color.

6. 

Bake

  • Bake for 20–25 minutes, or until the pastry is puffed and deep golden brown.
  • Let cool on a wire rack.

7. 

Add the Glaze

  • Mix powdered sugar, milk, and vanilla until smooth.
  • Drizzle over the cooled braid before serving.

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Tips for Success

  • Thaw puff pastry properly in the fridge overnight for best results (not at room temp too long or it gets sticky).
  • Don’t overfill—too much jam or filling may cause leaking.
  • Bake until deep golden to ensure layers are fully cooked and crisp.

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Recommendations

  • Serve warm or at room temperature.
  • Great with coffee, tea, or as a brunch table centerpiece.
  • Leftovers can be stored in the fridge and gently reheated in the oven for flakiness.

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Nutrition (Per Slice – Approx. 8 slices)

  • Calories: ~260
  • Fat: 15g
  • Carbohydrates: 28g
  • Sugar: 12g
  • Protein: 3g
  • Sodium: 180mg

(Varies depending on brand of pastry and preserves used.)

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