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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.
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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.