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blueberry braided puff pastry.
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Blueberry Puff Pastry

This Blueberry Puff Pastry comes together so easily, and it’s delicious! With a cream cheese filling, and fresh juicy blueberries, this pastry is a fabulous idea for breakfast, an easy dessert, or tea time.
Course Breakfast, Dessert
Cuisine American
Keyword pastry
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 2 pastries
Calories 220kcal
Author Camila Hurst

Ingredients

Puff Pastry

Cream Cheese Filling

  • 8 oz. cream cheese softened 226 grams
  • 1/4 cup granulated sugar
  • 1 large yolk
  • 1 tsp lemon juice
  • 1 tsp pure vanilla extract

To assemble

  • 2 cup blueberries 300 to 350 grams
  • 1 egg
  • 1/4 cup coarse sugar

To serve

  • 2 tbsp powdered sugar

Instructions

Puff Pastry

  • Thaw the puff pastry sheet. You can let it sit at room temperature for 30 min to 1 hour until softened. Or wrap each sheet in paper towels and microwave for 15 seconds on each side. It’s ready to be used when you can easily unfold it.
  • Pre-heat the oven to 400ºF.

Cream Cheese Filling

  • In a large bowl, using a mixer, beat the cream cheese with the sugar for 2 minutes on medium speed. You can also use a stand mixer with the paddle attachment.
  • Add the egg yolk, lemon juice, and vanilla. Beat again until combined.

To assemble

  • Unfold the pastry sheet.
  • Use a rolling pin to flatten the sheet out gently. Don’t roll it too much, just a couple of rolls on each side.
  • Place the sheet on top of a piece of parchment paper, or on top of a silicone mat that you will be using to bake your pastry.
  • Fill the center of the pastry sheet with half of the cream cheese mixture, leaving about 1 inch on top and 1 inch on the bottom of the pastry without filling.
  • Lay out half of the blueberries on top of the filling (about 1 cup of blueberries per pastry).
  • Cut two slits on the bottom, and two slits on the top of the pastry following the vertical lines that cut through the center, from where the filling ends. Check the pictures.
    cutting 4 slits on the blueberry pastry to assemble it.
  • Fold the top over the filling.
    folding the top of the puff pastry over the filling.
  • Now cut a slit from the filling to the corner top of the pastry on each side. This will form a triangle on the corners of the pastry sheet. Remove the triangles and set aside.
    cutting a diagonal slit on both sides of the corner to form two triangles on the top of the pastry.
  • Cut 11 to 12 slits on the diagonal, about 0.5 inches thick on each side of the pastry, following the direction of the first diagonal slit you cut.
    cutting 11 to 12 slits on the diagonal, about 0.5 inches thick on each side of the pastry filling.
  • You will end up with a trapezoid shape on each side of the bottom of the pastry. Remove them and set aside.
  • Now start folding from the top, braiding the pastry.
  • Fold one side, and fold the side right across from it over.
  • Repeat this overlapping pattern until you reach the bottom.
  • On the bottom you can fold the strips of dough across, and tuck the rectangle that’s on the bottom of the filling under the last dough strips. If necessary, trim with scissors so there isn’t too much dough bunched up at the end.
  • Make sure the ends are all tucked in.
  • Transfer the dough to a baking sheet.
  • Whisk the egg and brush the pastry with the egg wash. Top with the coarse sugar.
  • Bake in the pre-heated oven for about 20 to 30 minutes, or until the pastry is a deep golden brown and puffed.
  • Let the pastry cool down for about 10 or 15 minutes. Sprinkle powdered sugar on top and serve.

Storage

  • You can store the pastry in the fridge for up to 2 days. To re-heat, place in a toaster oven for a few minutes, or in the 350ºF oven for 5 to 10 minutes until warm on the inside.

Notes

Puff pastry: you can use store-bought or make your own. I like to use Pepperidge farm if using store-bought, you can find it in the frozen food aisle at the grocery store.
Homemade Puff Pastry: Try this recipe!
Blueberries: both fresh or frozen blueberries will work.
Egg: for the egg wash, to be brushed on top of the pastry. You can add a bit of milk to the egg wash, or just brush the pastry with milk instead of egg.
Coarse sugar: sprinkling coarse sugar over the pastry before baking will make the outside extra crispy. You can use sugar in the raw, coarse sugar crystals, or even organic sugar which tends to be a bit more coarse than granulated.
Glaze: instead of the powdered sugar, you can drizzle a sugar glaze over the pastry. Simply mix 1 cup of powdered sugar with 2 to 4 tablespoons of milk, until a thick glaze has formed, then drizzle it over the pastry using a spoon, or a pastry bag with a tip at the end cut off.
Berries: you can use any berries, such as strawberries, raspberries, or blackberries with this recipe. You can also use cherries.
Lemon: to make this pastry lemony tasting, add lemon zest to the cream cheese filling. You can also opt for glazing the pastry with a lemon glaze, by adding lemon juice instead of milk to the glaze described above in the notes, and adding more lemon zest to it.

Nutrition

Serving: 1slice | Calories: 220kcal