Description
A delicious and easy-to-make blueberry cream cheese braid, perfect for dessert or breakfast.
Ingredients
Scale
- 1 package (1 lb) package of puff pastry, thawed
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 tsp vanilla extract (ensure it’s alcohol-free or labeled halal)
- 1 cup fresh or frozen blueberries (if using frozen, thaw and drain)
- 1 egg, beaten (for egg wash)
- 1 tbsp milk (for egg wash)
- optional amount powdered sugar for dusting (Optional topping)
Instructions
- Preheat your oven to 400°F (200°C).
- Roll out the thawed puff pastry on a lightly floured surface to smooth it out. Cut the pastry into a rectangle (approximately 10×14 inches).
- In a mixing bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Mix until smooth. Gently fold in the blueberries, being careful not to crush them.
- Spread the cream cheese and blueberry mixture down the center of the pastry rectangle lengthwise, leaving about 2 inches on each side.
- On both sides of the filling, cut slits about 1 inch apart. Fold over the strips of pastry, alternating sides to create a braid effect.
- Carefully transfer your braid to a lined baking sheet and brush the top with the beaten egg mixed with milk for a golden finish.
- Place the braid in the preheated oven and bake for 25–30 minutes, or until golden brown.
- Let it cool slightly before serving, and if desired, dust with powdered sugar for a beautiful touch.
Notes
- This recipe is best served warm.
- If using frozen blueberries, ensure they are fully thawed and drained to prevent excess moisture in the filling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 8g
- Sodium: 230mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg