Blueberry Cream Cheese Pastry Braid
Ingredients
Pastry Dough
-
¼
cup
warm water
-
2¼
teaspoons
active dry or instant yeast
-
½
cup
whole milk
-
1
large
egg
-
¼
cup
granulated sugar
-
1
teaspoon
salt
-
14
tablespoons
unsalted butter
-
2½
cups
all-purpose flour
Cream Cheese Filling
-
8
ounces
full-fat brick cream cheese
-
1
large
egg yolk
-
⅓
cup
granulated sugar
-
1
teaspoon
fresh lemon juice
-
1
teaspoon
pure vanilla extract
-
⅔
cup
fresh or frozen blueberries
-
⅓
cup
sliced almonds
Egg Wash
-
1
large
egg
-
2
tablespoons
whole milk
Vanilla Icing
-
½
cup
confectioners’ sugar
-
1
tablespoon
heavy cream or milk
-
½
teaspoon
pure vanilla extract
Instructions
- Make the pastry dough by mixing warm water, yeast, and sugar; let it rest until foamy.
- Combine the butter and flour in a food processor, then mix with the wet ingredients until just moistened.
- Wrap the dough tightly and refrigerate for at least 4 hours.
- Roll and fold the dough three times, refrigerating for at least 1 hour after folding.
- Prepare the cream cheese filling by beating cream cheese, egg yolk, sugar, lemon juice, and vanilla until smooth.
- Roll out half of the dough into a rectangle, cut corners and triangles, then spread half of the cream cheese filling and blueberries.
- Cut slanting strips on both sides of the filling and fold them over to braid.
- Brush with egg wash and refrigerate for 15-60 minutes before baking.
- Preheat the oven and bake the braids until golden brown.
- Cool the braids and drizzle with vanilla icing before serving.
Nutrition Facts (estimated)
Servings
12
Calories
300
Total fat
15g
Total carbohydrates
40g
Total protein
5g
Sodium
200mg
Cholesterol
50mg
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