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Easy Blueberry Cream Cheese Pastry Braid Recipe for Perfect Breakfast Sweets

blueberry cream cheese pastry braid - featured image
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A quick and easy pastry braid filled with creamy cream cheese and fresh blueberries, perfect for breakfast or brunch. This flaky, buttery treat combines nostalgic flavors with a beautiful braided presentation.

Ingredients

Scale
  • 1 sheet frozen puff pastry (thawed)
  • 8 oz cream cheese, softened (full-fat recommended)
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 cup fresh or frozen blueberries (thawed and drained if frozen)
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice
  • 2 tbsp sugar
  • 1/2 cup powdered sugar (for glaze, optional)
  • 1–2 tbsp milk or cream (for glaze, optional)
  • 1/4 tsp vanilla extract (for glaze, optional)
  • 1 egg (for egg wash, optional)
  • Splash of water (for egg wash, optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, beat cream cheese, granulated sugar, and vanilla extract until smooth and creamy (2-3 minutes with mixer or 5 minutes by hand).
  3. In a small saucepan, combine blueberries, sugar, cornstarch, and lemon juice. Heat over medium, stirring constantly until thickened and berries soften (4-5 minutes). Remove from heat and cool slightly.
  4. On a lightly floured surface, unfold thawed puff pastry sheet. Trim edges if needed to form a neat 10×14 inch rectangle.
  5. Cut 1-inch wide strips along both long sides of the rectangle, stopping about 3 inches from the center.
  6. Spread cream cheese mixture down the center strip of the pastry, leaving 1-inch borders at top and bottom. Spoon cooled blueberry filling evenly over cream cheese.
  7. Fold pastry strips alternately over the filling, pressing gently to seal. Pinch ends to close the braid.
  8. Optional: Beat egg with a splash of water and brush over braid for a golden crust.
  9. Bake braid on prepared sheet for 20-25 minutes until puffed and golden brown.
  10. Cool on a wire rack for at least 15 minutes.
  11. Optional: Mix powdered sugar, milk or cream, and vanilla to make glaze. Drizzle over cooled braid.

Notes

Use almond flour for gluten-free crust alternative; swap dairy cream cheese with plant-based for dairy-free. Thaw and drain frozen blueberries well to avoid soggy pastry. Egg wash is optional but recommended for golden color. Bake immediately after assembling for best puff and flakiness. Store leftovers at room temperature up to 24 hours or refrigerate up to 3 days. Reheat in oven at 325°F for 5-7 minutes. Freeze wrapped tightly for up to 2 months.

Nutrition

Keywords: blueberry pastry, cream cheese braid, breakfast sweets, puff pastry, easy breakfast recipe, brunch recipe, blueberry dessert

Find it online: https://blixfood.com/easy-blueberry-cream-cheese-pastry-braid-recipe-for-perfect-breakfast-sweets/