If you are craving a delightful treat that feels both special and approachable, this Blueberry Cream Cheese Pastry Braid with Vanilla Icing Recipe is the answer. With flaky puff pastry, creamy sweetened cream cheese, and vibrant bursts of juicy blueberries all wrapped up in an elegant braid, this dessert or breakfast pastry will quickly become a beloved go-to. The icing adds that perfect hint of vanilla sweetness to tie everything together in one irresistible package.
Ingredients You’ll Need
The beauty of this Blueberry Cream Cheese Pastry Braid with Vanilla Icing Recipe lies in its simplicity and the harmony of familiar ingredients coming together. Each component plays an important role, whether it’s the buttery puff pastry creating delicate layers, or the fresh blueberries adding freshness and natural sweetness.
- Frozen puff pastry sheet: Provides a deliciously flaky and tender base that browns beautifully in the oven.
- Cream cheese (softened): Offers a rich, smooth texture and mild tang that perfectly complements the fruit filling.
- Granulated sugar: Sweetens the cream cheese filling just enough to balance tartness from the berries.
- Vanilla extract: Adds warmth and depth to both the filling and the icing for a subtle aromatic note.
- Blueberry preserves or pie filling: Infuses strong berry flavor and a jammy texture that melds into the cream cheese.
- Fresh or frozen blueberries: Give bursts of juicy freshness and delightful contrast in texture.
- Egg (beaten): Creates a golden, shiny finish on the pastry when brushed before baking.
- Powdered sugar: The base for the smooth, sweet vanilla icing drizzled on top.
- Milk: Helps achieve the perfect icing consistency—thin enough to drizzle but still creamy.
How to Make Blueberry Cream Cheese Pastry Braid with Vanilla Icing Recipe
Step 1: Prepare the Pastry Base
Start by preheating your oven to 400°F and lining a baking sheet with parchment paper for an easy cleanup. Roll out the thawed puff pastry on a lightly floured surface to about a 10×12-inch rectangle, which ensures the braid is large enough to hold all the luscious filling. Transfer this carefully onto your baking sheet to get ready for the next step.
Step 2: Make the Cream Cheese Filling
In a small bowl, whisk together the softened cream cheese, granulated sugar, and vanilla extract until absolutely smooth and creamy. This mixture infuses a rich, slightly sweet base that contrasts beautifully with the tangy blueberries.
Step 3: Assemble the Filling
Spoon the cream cheese spread evenly down the center third of your pastry rectangle, leaving the outer thirds free for braiding. Next, layer the blueberry preserves generously over the cream cheese, then sprinkle fresh or frozen blueberries on top for added texture, flavor, and those delightful bursts of berry goodness in every bite.
Step 4: Create the Pastry Braid
Using a sharp knife, cut slits about one inch apart on both sides of the central filling, angling the cuts slightly towards the center. Then carefully fold the strips over the filling, alternating sides to craft that beautiful braid pattern. This step is where the magic happens and gives the braid its iconic look. Tuck in the ends slightly to seal the filling inside.
Step 5: Bake to Golden Perfection
Brush the beaten egg over the entire braid to encourage a glossy, golden-brown finish. Bake in the preheated oven for 20 to 25 minutes, or until the pastry has puffed up and turned a gorgeous golden color. Let the braid cool slightly, about 10 minutes, before moving on to the next step.
Step 6: Drizzle the Vanilla Icing
Whisk together powdered sugar, milk, and vanilla extract until your icing is smooth and pourable. Drizzle it generously over the warm braid, letting it pool in the crevices and add that irresistible sweet finish that every good pastry deserves.
How to Serve Blueberry Cream Cheese Pastry Braid with Vanilla Icing Recipe
Garnishes
A sprinkle of powdered sugar or a handful of fresh blueberries on top can add visual appeal and extra bursts of freshness. Tiny mint leaves also lend a lovely contrast in color and a fresh aroma that complements the blueberries.
Side Dishes
This pastry braid pairs beautifully with a dollop of whipped cream or a scoop of vanilla yogurt for breakfast or brunch. A cup of hot coffee or a lightly brewed tea provides the perfect accompanying beverage that balances the sweetness.
Creative Ways to Present
Serve the braid whole on a charming wooden board to create a rustic vibe, or cut it into individual slices on pretty plates for an elegant gathering. For a fun twist, serve warm with a drizzle of honey or a side of lemon curd to add an unexpected zing.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover pastry braid tightly with plastic wrap or place it in an airtight container. Keep it refrigerated and enjoy it within 2 to 3 days for the best flavor and texture.
Freezing
You can freeze the unbaked braid for up to one month. Prepare the braid as directed up until the egg wash, then wrap it tightly before freezing. When ready to bake, thaw overnight in the refrigerator and bake as usual for fresh-from-the-oven results.
Reheating
To bring back that fresh-baked charm, reheat slices gently in a 300°F oven for about 10 minutes or until warmed through and crisp. Avoid microwaving to maintain the lovely flaky texture.
FAQs
Can I use other types of fruit preserves in this recipe?
Absolutely! While blueberry preserves are classic here, feel free to experiment with raspberry, strawberry, or even mixed berry preserves to suit your taste and what you have on hand.
Is it necessary to use fresh blueberries or can I use frozen?
Both work wonderfully in this Blueberry Cream Cheese Pastry Braid with Vanilla Icing Recipe. If using frozen blueberries, just make sure to thaw and drain any excess liquid to keep the pastry from getting soggy.
Can I make the braid vegan or dairy-free?
Yes, you can substitute dairy cream cheese with a vegan cream cheese alternative and use a plant-based milk for the icing. Also, consider using a flaxseed “egg” for the egg wash to keep it vegan-friendly.
How do I prevent the braid from leaking filling during baking?
Ensure you don’t overfill the braid and that the strips fold snugly over the filling. Also, tucking the ends in and using an egg wash helps seal the braid for minimal leakage.
Is this braid best served warm or at room temperature?
It’s delicious served warm when the pastry is flaky and the filling slightly gooey, but it’s also tasty at room temperature. The vanilla icing adds a lovely sweetness either way.
Final Thoughts
This Blueberry Cream Cheese Pastry Braid with Vanilla Icing Recipe is truly a winner whether you’re treating yourself to a weekend breakfast or impressing friends at brunch. With its irresistible combination of flaky pastry, creamy filling, fresh berries, and sweet vanilla drizzle, it’s bound to become a favorite in your recipe rotation. Go ahead and give it a try—you’ll be smiling from that first buttery, berry-filled bite!
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Blueberry Cream Cheese Pastry Braid with Vanilla Icing Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 slices
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Blueberry Cream Cheese Pastry Braid with Vanilla Icing is a delightful and elegant treat perfect for breakfast or dessert. Featuring a flaky puff pastry filled with a creamy sweetened cream cheese mixture and fresh blueberries, then braided and baked to golden perfection. Topped with a smooth vanilla icing, this pastry combines classic flavors with a beautiful presentation that’s sure to impress.
Ingredients
Pastry Filling
- 1 sheet frozen puff pastry (thawed)
- 4 oz cream cheese (softened)
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup blueberry preserves or pie filling
- 1/2 cup fresh or frozen blueberries
- 1 egg (beaten, for egg wash)
Vanilla Icing
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pastry: Preheat your oven to 400°F and line a baking sheet with parchment paper. On a lightly floured surface, roll out the thawed puff pastry into a 10 by 12-inch rectangle. Transfer the rolled pastry sheet to the prepared baking sheet.
- Make Cream Cheese Mixture: 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.
- Assemble Filling: Spread the cream cheese mixture evenly down the center third of the puff pastry, leaving the two outer thirds clear. Spoon the blueberry preserves or pie filling evenly over the cream cheese layer, then sprinkle fresh or frozen blueberries on top for added texture and flavor.
- Create the Braid: Using a sharp knife, cut slits approximately 1 inch apart along both the left and right outer thirds of the pastry, angling the cuts toward the center filled section. Fold the pastry strips over the filling alternately from each side to form a beautiful braided pattern. Tuck the ends slightly under the braid to secure.
- Apply Egg Wash and Bake: Brush the entire braided pastry surface with the beaten egg to achieve a lovely golden color during baking. Place the baking sheet in the preheated oven and bake for 20 to 25 minutes until the pastry is golden brown and puffed.
- Cool the Pastry: Once baked, remove from the oven and allow the pastry braid to cool on the baking sheet for about 10 minutes to set and become easier to slice.
- Prepare Vanilla Icing: While the pastry cools, whisk together the powdered sugar, vanilla extract, and 1 to 2 tablespoons of milk in a small bowl until the icing is smooth and pourable.
- Drizzle Icing and Serve: Drizzle the vanilla icing over the slightly cooled pastry braid. Slice into 8 pieces and serve warm or at room temperature for a deliciously sweet and flaky treat.
Notes
- You can substitute blueberry preserves with any berry preserves of your choice for variation.
- For a sweeter filling, consider adding an additional teaspoon or two of sugar to the cream cheese mixture.
- This braided pastry can be prepared ahead of time, stored, and gently reheated in the oven before serving.
