This blueberry cream cheese pastry braid is the perfect sweet breakfast, brunch, afternoon snack, or party dish. Homemade blueberry filling and a sweet, tangy cream cheese filling are wrapped up in a puff pastry braid, and the whole thing is baked to golden, flaky perfection. Then, it’s drizzled with a simple lemon icing for the ultimate pastry treat.
When I want a sweet breakfast or I need a sweet treat for a party or potluck, pastries are always the first thing I think about. From classic lemon puff pastry and apple pastries to flaky, sweet, and tangy options like strawberry cream cheese crescent rings, you can’t ever go wrong with fruit, cream cheese, and flaky crusts.
This blueberry cream cheese pastry braid combines all that delicious flavor and texture with a lemon icing to create a breakfast, brunch, or snack full of classic berry and lemon flavor that tastes like a bite of summer in every slice.
Why You’ll Love This Recipe
- Basic Ingredients: It only takes a few simple ingredients found in any grocery store to make this recipe.
- Easy: Both fillings, the icing, and the braid creation are all incredibly easy. Even beginners can make this.
- Summery Flavor: Blueberries and lemon are a classic summer flavor combination.
- Versatile: This pastry braid makes the perfect sweet breakfast, brunch item, afternoon snack, or dessert at any potluck or party.
Ingredients
Pastry Braid
- Puff Pastry Sheets: Puff pastry sheets are cut, stuffed, and folded over the filling in a braided fashion.
- Egg and Water: Whisked egg and water create an egg wash that gives the puff pastry its golden color as it bakes.
Blueberry Filling
- Fresh Blueberries: Fresh blueberries are cooked until they pop to create a sweet blueberry filling.
- Sugar: Sugar gives the filling extra sweetness that pairs well with the tanginess of the cream cheese filling.
- Cornstarch: Cornstarch thickens the filling as it cooks.
Cream Cheese Filling
- Cream Cheese: Cream cheese creates a rich, creamy base for the sweet and tangy filling.
- Sugar: Sugar gives the tangy cream cheese a bit of sweetness.
- Lemon Juice: Lemon juice adds a citrus note.
Lemon Icing
- Powdered Sugar and Heavy Cream: A mix of powdered sugar and heavy cream creates the icing.
- Lemon Juice: Lemon juice accentuates the other icing ingredients.
See the recipe card at the end of the post for a full list of ingredients and their exact measurements.
Flavor Variations
- Berry Filling: Any of your favorite berries will work for this recipe.
- Diced Fruit: Use your favorite diced fruit in place of berries for the filling.
- Puff Pastry: Your favorite puff pastry brand will work.
- Gluten-Free: Use gluten-free puff pastry. It’s out there!
Instructions
Blueberry Filling
- Cook the blueberries and sugar in a medium saucepan over low heat until the sugar melts. Then, add the cornstarch slurry.
- Cook and stir the filling until bubbly and thickened. Set aside to cool.
Cream Cheese Filling
- Beat the cream cheese until smooth and creamy. Then, add the remaining filling ingredients and beat until well combined.
Making the Crescent Braid
- Gently roll the puff pastry sheets on a lightly floured surface until square.
- Spoon half the cream cheese mixture down the center of each puff pastry, leaving about 1 ½-inches free at each end.
- Add 3 heaping tablespoons of the cooled filling on top of the cream cheese filling and gently spread it into an even layer.
- Cut 2 slits on each side of each end to create a 1-inch long flap and fold them over.
- Next, cut the tops and bottoms of the side pieces to angle them. Make cuts along the side of the pastry toward the filling, following the angle and leaving a little space around the filling.
- Fold the newly created side strips over the filling like a braid. Then, brush them with the egg wash.
- Bake at 375 until golden brown.
Lemon Icing
- While the braid baes, mix the icing ingredients until smooth. Adjust with a touch more heavy cream if necessary.
- Let the braid cool for a few minutes, then drizzle it with the icing and enjoy.
Tips
- Be sure to leave about 1 ½-inches of free space at each end and about an inch on the sides so the filling doesn’t ooze out as the braid bakes.
- Stir your blueberry filling continuously to prevent sticking and scorching.
- Let your braid cool a bit before adding the icing. The braid should be cool enough that the drizzle can flow
Storage
Refrigerate leftovers for up to 3 days in an airtight container. For longer storage, wrap slices in plastic wrap and freeze them for up to a month in an airtight, freezer-safe container or heavy-duty freezer bag.
Bring to room temperature before serving.
Paring Suggestions
Of course, this pastry is always great with a glass of milk, a cup of coffee, or a cup of tea. You can also make it part of a larger breakfast or brunch alongside savory options like sausage pancakes on a stick, honey butter chicken biscuits, or steak egg and cheese breakfast burritos.
Frequently Asked Questions
A pastry braid is a pastry variation consisting of a rectangular piece of pastry with filling applied to the center. Then, the sides are cut into strips and folded over the filling to create a braid.
Strictly speaking, you don’t need an egg wash, as it doesn’t aid in baking. However, your pastry or pie will have an anemic look. The egg wash is what gives baked goods that golden color.
Berries, apples, pears, peaches, pineapples, and plums all pair well with cream cheese.
Try This Blueberry Cream Cheese Pastry Braid
This blueberry cream cheese pastry braid has a classic look, a deliciously sweet and tangy flavor, and a beautiful golden pastry braid. It’s also extremely easy, and we all love that! Give this a try, and I know you’ll fall in love with it.
More Delicious Blueberry Desserts You’ll Enjoy
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Blueberry Cream Cheese Pastry Braid
Ingredients
- 1 box puff pastry sheets, thawed
- 1 large egg
- 1 tablespoon water
Blueberry Filling
- 2 cups fresh blueberries
- ⅓ cup granulated sugar
- 3 tablespoons water
- 2 tablespoons cornstarch
Cream Cheese Filling
- 8 ounce cream cheese room temperature
- ⅓ cup granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla
Lemon Icing
- 1 cup powdered sugar
- 2-3 tablespoon heavy cream
- 1 tablespoon lemon juice
- ½ teaspoon vanilla
Instructions
- Preheat the oven to 375° and spray a baking sheet(s) with non-stick spray or line baking sheets with parchment paper. Set aside.
Blueberry Filling
- In a small bowl mix cornstarch and water together.
- In a medium saucepan, add blueberries and sugar.
- Heat over low heat until sugar has melted then add cornstarch mixture. stir until blueberry sauce has thickened then remove from heat and let cool.
Cream Cheese Filling
- In a medium bowl, beat cream cheese until smooth, about 2 minutes.
- Add sugar, lemon juice and vanilla, beat for another minute or two.
Assembling the Pastry Braid
- Gently roll puff pastry a few times until square on a lightly floured surface.
- Cut two slits at each end of the pastry about 1 inch long.
- Next cut off the top and bottom side pieces at an angle (see above photo) and continue to make cuts into the pastry along each side making sure not to cut too close to the center where the filling will be.
- Spoon half of the cream cheese mixture down the center of each puff pastry leaving about 1½ inch free from filling at each end.
- Once the blueberry mixture has cooled, add about three heaping tablespoons of mixture on top of the cream cheese filling, gently spread, then repeat with the other puff pastry.
- Fold each end over the top of the filling and secure to prevent the mixture from leaking out.
- Once the ends have been secured, start folding each piece over each other like a braid and secure.
- Brush egg wash over both pastries and bake for 25-30 minutes or until golden brown
Lemon Icing
- In a small bowl, mix powdered sugar, 2-3 tablespoons of heavy cream, lemon juice and vanilla together until smooth. Add more heavy cream if needed for desired consistency.
- Cut pastry braid into 1-2 inch slices and enjoy.
Notes
- Be sure to leave about 1 ½-inches of free space at each end and about an inch on the sides so the filling doesn’t ooze out as the braid bakes.
- Stir your blueberry filling continuously to prevent sticking and scorching.
- Let your braid cool a bit before adding the icing. The braid should be cool enough that the drizzle can flow
Nutrition
