Ingredients
Scale
- 1 sheet frozen puff pastry (thawed)
- 8 ounces cream cheese (softened)
- 1/4 cup granulated sugar
- 1 teaspoon alcohol-free vanilla extract
- 1 cup fresh or frozen blueberries
- 1 large egg (beaten, for egg wash)
- 1/2 cup powdered sugar
Instructions
- Step 1: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. In a medium bowl, beat together the softened cream cheese, granulated sugar, and vanilla bean paste until the mixture is smooth and lump-free.
- Step 2: Unroll the thawed puff pastry sheet onto the prepared baking sheet. Lightly score the pastry to divide it into three equal vertical sections. Cut diagonal strips approximately 1 inch wide down both outer sections, leaving the center section intact for the filling.
- Step 3: Spread the cream cheese mixture evenly down the center third of the pastry. Evenly sprinkle the blueberries over the cream cheese filling.
- Step 4: Fold the top and bottom short edges of the pastry over the filling. To braid, alternate folding the cut diagonal strips across the center filling, overlapping them slightly, until the entire pastry is sealed and braided.
- Step 5: Brush the top of the pastry braid generously with the beaten egg wash. Bake for 20-25 minutes, or until the pastry is puffed and golden brown. Let the braid cool slightly, then whisk the powdered sugar with 1 to 2 tablespoons of water or milk to form a thin glaze, and drizzle it over the cooled pastry before serving.
Notes
- Store cooled leftovers tightly wrapped in the refrigerator for up to 3 days, but for the freshest taste, enjoy this braid within 24 hours.
- To revive the pastry's flaky texture, reheat slices in a toaster oven or standard oven at 300°F (150°C) for about 5 to 8 minutes until warmed through and crisp.
- For an elevated dessert experience, serve warm slices alongside a scoop of vanilla bean ice cream or a dollop of whipped cream to complement the rich filling.
- A helpful chef's tip: Since puff pastry dough works best when cold, keep the assembled braid in the freezer for 10 minutes before the egg wash and baking, which encourages a higher, flakier rise.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American