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This buttery crisp and flaky pastry braid combines rich cream cheese filling with fresh blueberries for a bakery-worthy treat you can create at home. The delicate layers of pastry fold beautifully around the creamy filling, creating an impressive breakfast or dessert that looks complicated but follows a straightforward process.
I first made this pastry when trying to recreate my favorite coffee shop treat. After perfecting the technique, it has become my signature dish for holiday brunches. My family now expects these braids whenever we have overnight guests.
Ingredients
Pastry Dough
- Warm water: Provides the perfect environment to activate the yeast
- Active dry or instant yeast: Creates those beautiful airy layers in the finished pastry
- Whole milk: Adds richness to the dough that you cannot achieve with lower-fat alternatives
- Room temperature egg: Incorporates better into the dough for proper structure
- Granulated sugar: Feeds the yeast and adds subtle sweetness
- Salt: Enhances all flavors while controlling yeast activity
- Cold unsalted butter: Creates those signature flaky layers when folded into the dough
- All-purpose flour: Provides the structure, look for unbleached variety for best flavor
Cream Cheese Filling
- Full-fat brick cream cheese: Creates a thick filling that won't become watery during baking
- Egg yolk: Enriches the filling and helps it set properly
- Granulated sugar: Balances the tanginess of the cream cheese
- Fresh lemon juice: Brightens the filling with subtle acidity
- Pure vanilla extract: Adds warmth and complexity
- Fresh or frozen blueberries: Burst with flavor when baked, no need to thaw if using frozen
- Optional sliced almonds: Add delightful crunch and visual appeal
Step-by-Step Instructions
- Prepare the Yeast Mixture:
- Whisk warm water between 100-110°F with yeast and a tablespoon of sugar until foamy. This activation step ensures your yeast is alive and ready to work. After about 5 minutes, you should see bubbles forming on the surface. Then incorporate remaining wet ingredients.
- Cut in the Butter:
- Process cold butter slices with flour until you have pea-sized pieces. This technique is crucial for creating those beautiful flaky layers. The butter must remain in distinct pieces rather than fully incorporating into the dough. If you lack a food processor, a pastry cutter works in a pinch.
- Combine Wet and Dry Ingredients:
- Gently fold the flour mixture into the yeast mixture with a light touch. Avoid overmixing as this would break down those precious butter pieces. The dough will be sticky at this stage. Wrap tightly and refrigerate for at least 4 hours to develop flavor and structure.
- Roll and Fold:
- After chilling, create layers through the triple fold technique. Roll the dough into a rectangle, fold like a business letter, turn, and repeat two more times. This process creates the distinctive layers that make this pastry special. Return the dough to the refrigerator for another rest.
- Prepare the Filling:
- Beat cream cheese with egg yolk until smooth, then add sugar, lemon juice, and vanilla. This filling strikes the perfect balance between tangy and sweet. The mixture should be completely smooth with no lumps for the best texture in the finished pastry.
- Shape the Braids:
- Cut the dough in half and work with one portion at a time. Roll each into a rectangle, then cut strategic slits along the sides. Spread filling down the center, add blueberries, then fold the strips in an alternating pattern to create the braid appearance. The technique looks complicated but is surprisingly manageable.
- Bake to Golden Perfection:
- After brushing with egg wash and chilling, bake until deeply golden brown. The butter will bubble and create those wonderful flaky layers. The filling will set beautifully while the blueberries burst with juicy flavor. Finish with a drizzle of vanilla icing for the perfect sweet touch.
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I became obsessed with perfecting the butter layers in this recipe after visiting Denmark and experiencing authentic Danish pastries. The process of folding butter into dough dates back centuries, and I love connecting with this baking tradition each time I make these braids. My daughter now helps me fold the dough strips over the filling, creating memories along with our breakfast.
Working With Yeast
Success with this recipe begins with properly activated yeast. The warm water temperature range is crucial—too hot will kill the yeast, too cool won't activate it properly. If your kitchen is cold, warm your mixing bowl with hot water before starting to create an ideal environment. Always check the expiration date on your yeast packet, as expired yeast simply won't perform.
Make-Ahead Magic
These pastry braids are perfect for preparing in advance. You can refrigerate the dough after the first mixing for up to 48 hours, or after the rolling and folding process for up to 24 hours. For longer storage, freeze the shaped but unbaked braids for up to a month. This flexibility makes them perfect for holiday planning or weekend batch preparation.
Serving Suggestions
Serve these pastry braids slightly warm for the ultimate experience. They pair beautifully with fresh fruit and a strong cup of coffee for breakfast or brunch. For a dessert presentation, add a scoop of vanilla ice cream while still warm. If serving for a special occasion, dust with powdered sugar just before presenting for an elegant finish that highlights the beautiful braided pattern.
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Flavor Variations
The basic pastry dough creates a canvas for endless filling variations. Replace blueberries with raspberries or blackberries for different berry flavors. For an autumnal twist, substitute thinly sliced apples tossed with cinnamon and sugar. Chocolate lovers can add mini chocolate chips to the cream cheese filling. You can also create a savory version by omitting the sugar in the dough and filling with spinach, feta, and herbs.
Frequently Asked Questions
- → Can I use frozen blueberries?
Yes, frozen blueberries work well, but do not thaw them before use to prevent excessive moisture in the pastry.
- → Can I make this pastry ahead of time?
Absolutely! You can refrigerate the dough for up to 48 hours or freeze it for longer storage. Prepared braids can also be frozen before baking.
- → Do I need a food processor to make the dough?
A food processor is recommended for cutting the butter into the flour efficiently, but you can also use a pastry cutter as an alternative.
- → Why is refrigeration important?
Refrigeration allows the butter to chill and helps the dough develop its flaky texture. Skipping this step might compromise the pastry's quality.
- → Can I substitute cream cheese with another filling?
Yes, you can try other fillings like sweetened ricotta, mascarpone, or even fruit preserves. Adjust sweetness as needed.