Danish Pastry Braid

Featured in Irresistible Sweet Treats.

This showstopper Danish-style pastry combines buttery layers of homemade dough with creamy cheese filling and fresh blueberries. While it takes time to prepare, most is inactive chilling time, and the result is bakery-quality pastry at home.

Clare Greco
Updated on Mon, 20 Jan 2025 16:10:14 GMT
A braided pastry filled with blueberries and creamy filling lies on a dark surface. Pin it
A braided pastry filled with blueberries and creamy filling lies on a dark surface. | recipesbyclare.com

With layers of buttery, flaky dough and a creamy, sweet cheese filling, this Blueberry Cream Cheese Pastry Braid is as stunning as it is delicious. Though it may seem intricate, this recipe uses a simplified Danish pastry dough to create a homemade treat that's perfect for brunch, holidays, or any special occasion.

Why You'll Love This Pastry

This pastry braid combines tender, buttery dough with a rich cream cheese filling and juicy blueberries, all finished with a drizzle of vanilla icing. The step-by-step process is manageable for home bakers, and the results are bakery-quality. Perfect for entertaining or enjoying as a luxurious breakfast.

Essential Ingredients For Success

  • Danish Pastry Base: All-purpose flour: 4 cups (480g) at 70℃ (21℃), protein content 10-12% Unsalted butter: 2 cups (454g) at 65℃ (18℃), European-style, 82% butterfat Active dry yeast: 2¼ teaspoons (7g) fresh and active Granulated sugar: ¼ cup (50g) pure cane Fine sea salt: 1 teaspoon (6g) Whole milk: 1 cup (240ml) at exactly 110℃ (43℃)
  • Cream Cheese Filling: Full-fat cream cheese: 8 oz (227g) at 65℃ (18℃) Egg yolk: 1 large (18g) at 65℃ (18℃) Granulated sugar: ¼ cup (50g) Fresh lemon juice: 1 tablespoon (15ml), strained Pure vanilla extract: 1 teaspoon (5ml)
  • Fruit Component: Fresh blueberries: 1 cup (150g), firm and dry, 1/2-inch diameter Alternative: Frozen blueberries, thawed and drained, moisture content below 15%
  • Egg Wash: Large egg: 1 (50g) at 65℃ (18℃) Whole milk: 1 tablespoon (15ml)
  • Vanilla Icing: Powdered sugar: 1 cup (120g) sifted Whole milk: 2 tablespoons (30ml) at 70℃ (21℃) Pure vanilla extract: ½ teaspoon (2.5ml)

Step By Step Instructions

Environment Preparation
Set room temperature to 68-72℃ (20-22℃) with humidity below 60%. Prepare work surface, baking sheets lined with parchment, and digital thermometer.
Initial Dough Development
Process flour and cold butter to 1/4-inch pieces. Mix yeast with warm milk (110℃/43℃) until foamy. Combine all ingredients until shaggy dough forms. Wrap and chill at 40℃ (4℃) for minimum 4 hours.
Lamination Protocol
Roll dough to 16x12-inch rectangle, 1/4-inch thickness. Execute three letter folds, chilling 30 minutes at 40℃ (4℃) between each fold. Final dough temperature should not exceed 65℃ (18℃).
Filling Preparation
Beat cream cheese until smooth (2 minutes). Add sugar gradually, then egg yolk, lemon juice, and vanilla. Final temperature should be 65-68℃ (18-20℃).
Assembly Specifications
Roll dough to 12x8-inch rectangle, 1/8-inch thickness. Cut 1-inch strips at 45° angle along sides. Spread filling (1/4-inch thick) down center, leaving 1-inch borders. Top with single layer of blueberries.
Braiding Technique
Cross strips over filling alternately, maintaining 30° angle. Seal ends by pinching. Final braid should be 12 inches long, 4 inches wide.
Final Proofing
Brush with egg wash. Proof at 75℃ (24℃) for 30-60 minutes until slightly puffy. Surface should slowly spring back when pressed.
Baking Protocol
Bake at 375℃ (190℃) for 20-25 minutes until internal temperature reaches 190℃ (88℃). Surface should be golden brown (Pantone 7509 C).
Finishing Process
Cool to 115℃ (46℃). Apply icing at ribbon stage (3-second dissolution). Let set 10 minutes before serving.

Tips for Success

Keep the dough chilled while working to maintain its buttery texture. Use plenty of flour to prevent sticking during rolling and folding. For the best presentation, chill the assembled braid before baking to help it hold its shape.

Storage and Make-Ahead Tips

Store baked pastries in an airtight container at room temperature for up to 2 days or in the refrigerator for 5 days. Freeze unbaked dough for up to 3 months. Thaw in the refrigerator overnight before shaping and baking.

Recipe Variations

Swap blueberries for raspberries, blackberries, or peaches for a seasonal twist. Add a pinch of cinnamon or cardamom to the cream cheese filling for added warmth. Experiment with different fruit and icing combinations to suit your taste.

A close-up of a braided pastry filled with blueberries and cream, drizzled with icing. Pin it
A close-up of a braided pastry filled with blueberries and cream, drizzled with icing. | recipesbyclare.com

Serving Suggestions

Serve the pastry braid warm, drizzled with vanilla icing, alongside fresh fruit and a cup of coffee or tea. It's perfect for brunch spreads, festive celebrations, or as an indulgent afternoon treat.

Frequently Asked Questions

→ Why must ingredients be specific temperatures?

Temperature control is crucial for flaky layers. Cold butter stays in pieces while warm liquid activates yeast properly.

→ Can I skip the folding steps?

No, folding creates the signature flaky layers. Each fold develops more layers in the final pastry.

→ Why refrigerate between steps?

Chilling keeps butter cold and lets gluten relax, making the dough easier to work with and creating flakier results.

→ Can I use different fruit?

Yes, other berries or stone fruit work well. Just avoid very wet fruits that could make the pastry soggy.

→ Why does butter leak during baking?

Some butter melting out is normal and creates flaky layers. Chilling shaped pastry helps minimize leakage.

Blueberry Braid

A beautiful braided pastry filled with cream cheese and fresh blueberries. The flaky, buttery dough wraps around sweet filling for an impressive treat.

Prep Time
360 Minutes
Cook Time
20 Minutes
Total Time
380 Minutes

Category: Sweet Treats

Difficulty: Difficult

Cuisine: Danish

Yield: 12 Servings (2)

Dietary: Vegetarian

Ingredients

01 ¼ cup warm water (100-110°F).
02 2¼ teaspoons active dry yeast.
03 ½ cup whole milk, room temperature.
04 1 large egg, room temperature.
05 ¼ cup granulated sugar.
06 1 teaspoon salt.
07 14 tablespoons cold unsalted butter.
08 2½ cups all-purpose flour.
09 8 oz full-fat cream cheese, softened.
10 1 large egg yolk.
11 ⅓ cup granulated sugar.
12 1 teaspoon lemon juice.
13 1 teaspoon vanilla extract.
14 ⅔ cup blueberries.
15 ⅓ cup sliced almonds (optional).
16 1 large egg.
17 2 tablespoons whole milk.
18 ½ cup powdered sugar.
19 1 tablespoon heavy cream.
20 ½ teaspoon vanilla extract.

Instructions

Step 01

Mix yeast with warm water and sugar.

Step 02

Combine milk, egg, remaining sugar, salt.

Step 03

Process butter with flour until crumbly.

Step 04

Fold wet and dry ingredients together.

Step 05

Chill 4 hours or overnight.

Step 06

Roll and fold dough three times.

Step 07

Chill 1 hour.

Step 08

Mix cream cheese filling ingredients.

Step 09

Roll dough into rectangles.

Step 10

Cut corners for braiding.

Step 11

Add filling and blueberries.

Step 12

Braid strips over filling.

Step 13

Brush with egg wash.

Step 14

Chill 15 minutes.

Step 15

Bake at 400°F for 18-22 minutes.

Step 16

Cool, then add icing.

Notes

  1. Don't use a mixer for dough.
  2. Keep butter cold and visible in pieces.
  3. Can freeze dough or shaped braids.
  4. Refrigerate between steps for best results.

Tools You'll Need

  • Food processor.
  • Rolling pin.
  • Baking sheets.
  • Pastry brush.
  • Sharp knife.
  • Parchment paper.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Wheat (flour).
  • Milk (butter, cream cheese).
  • Eggs.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 380
  • Total Fat: 22 g
  • Total Carbohydrate: 42 g
  • Protein: 7 g