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Blueberry Puff Pastry Braid Recipe
Emily

Blueberry Puff Pastry Braid

A golden, flaky puff pastry braid filled with a luscious cream cheese layer and sweet blueberry filling. Perfect for brunch, dessert, or a special treat!
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups fresh blueberries
  • 1/3 cup sugar (for filling)
  • 4 tbsp water (for filling)
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 8 oz cream cheese, softened
  • 1/2 cup sugar (for cream cheese mixture)
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 1 large egg (for egg wash)
  • 1 tbsp water (for egg wash)
  • 1 box puff pastry sheets, thawed
  • Coarse sugar (optional, for topping)

Equipment

  • Saucepan
  • Mixing bowls
  • Hand mixer or whisk
  • baking sheet with parchment paper
  • knife
  • Pastry brush
  • Spatula

Method
 

  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a saucepan, cook blueberries, sugar, and lemon juice over low heat. Mix water and cornstarch, then stir into blueberries. Cook 3–4 minutes until thickened. Cool completely.
  3. In a bowl, beat cream cheese until fluffy. Add sugar, egg yolk, and vanilla; mix until smooth.
  4. Roll out puff pastry sheets. Spread cream cheese mixture down the center, leaving borders. Top with cooled blueberry filling.
  5. Cut small slits at pastry ends, then cut strips along sides. Cross strips over filling in a braid pattern, tucking ends under.
  6. Whisk egg and water for egg wash. Brush over braids and sprinkle with coarse sugar if desired. Bake 25–30 minutes until golden brown.
  7. Cool slightly before slicing and serving.

Notes

For extra presentation, drizzle with a simple powdered sugar glaze once cooled. You can substitute other berries or use store-bought blueberry preserves if short on time. Best enjoyed the same day while crisp.