Description
Delightful Blueberry Pastry Braid weaves sweet, tangy berries through golden, flaky layers of buttery pastry. Elegant Danish-inspired design promises a spectacular breakfast or dessert that delights taste buds with each beautiful bite.
Ingredients
Scale
Main Ingredients:
- 2.5 cups all-purpose flour
- 14 tablespoons (198 grams) cold unsalted butter
- 8 ounces (226 grams) full-fat cream cheese, softened
- 2/3 cup blueberries
Liquid and Leavening Ingredients:
- 1/4 cup (60 milliliters) warm water (100-110°F)
- 2.25 teaspoons active dry yeast
- 1/2 cup (120 milliliters) whole milk, room temperature
- 2 large eggs
- 1/4 cup (50 grams) granulated sugar
- 1 teaspoon salt
Filling and Glaze Ingredients:
- 1/3 cup (67 grams) granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1/3 cup sliced almonds (optional)
- 2 tablespoons whole milk
- 1/2 cup (60 grams) powdered sugar
- 1 tablespoon heavy cream
- 1/2 teaspoon vanilla extract
Instructions
- Activate yeast in warm water with a pinch of sugar until foamy and fragrant.
- Whisk together milk, egg, remaining sugar, and salt in a separate bowl until smooth.
- Cut cold butter into flour using a pastry cutter until mixture resembles coarse crumbs.
- Gently incorporate wet ingredients into flour mixture, creating a soft, sticky dough.
- Wrap dough in plastic and refrigerate for minimum 4 hours to develop flavor and texture.
- On a floured surface, roll dough into a rectangular shape, then fold into thirds like a letter.
- Repeat rolling and folding process two more times, chilling between each fold for 30 minutes.
- Prepare cream cheese filling by blending ingredients until creamy and consistent.
- Roll chilled dough into a large rectangle approximately 1/4 inch thick.
- Trim edges to create straight sides, marking guidelines for braiding.
- Spread cream cheese filling down center of dough, sprinkle blueberries evenly.
- Cut diagonal strips on both sides of filling, then carefully cross strips over center.
- Gently brush entire surface with egg wash for golden, glossy finish.
- Allow braided pastry to rest in refrigerator for 15 minutes before baking.
- Bake in preheated 400°F oven for 18-22 minutes until golden brown and crisp.
- Cool completely on wire rack, then drizzle with vanilla glaze before serving.
Notes
- Activate yeast properly by ensuring water is warm but not hot, around 110°F, to prevent killing the delicate microorganisms.
- Keep butter cold and work quickly when processing to maintain flaky, layered texture characteristic of authentic Danish pastry.
- Consider using alternative fillings like raspberry, almond, or chocolate to customize the braid and suit different taste preferences.
- Allow sufficient chilling time between folding stages to develop complex, buttery layers and enhance overall pastry structure.
- Prep Time: 6 hours 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 290
- Sugar: 10g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg