This recipe combines simplicity with show-stopping results. Using store-bought puff pastry makes it quick and easy, while the creamy, tangy cheese and fruity blueberry filling deliver a perfect balance of flavor. It looks impressive but is incredibly easy to assemble, making it a great choice for entertaining or a cozy morning treat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Puff pastry sheet, thawed
Cream cheese, softened
Granulated sugar
Vanilla extract
Blueberry preserves or jam
Egg (for egg wash)
Optional: lemon zest, fresh blueberries, powdered sugar for dusting
Directions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a bowl, mix softened cream cheese with sugar and vanilla until smooth. Add lemon zest if using.
Unfold the puff pastry onto the baking sheet and roll slightly to smooth any folds.
Spread the cream cheese mixture down the center third of the pastry, leaving the outer thirds and top/bottom edges clean.
Spoon blueberry preserves over the cream cheese layer. Add a few fresh blueberries if desired.
Cut 1-inch diagonal strips along both outer thirds of the pastry using a knife or kitchen scissors.
Fold the top edge down, then alternate folding strips from each side over the filling, creating a braid pattern. Fold the bottom flap up and tuck it under.
Brush the braid with a beaten egg to create a golden finish.
Bake for 20–25 minutes, or until the pastry is puffed and golden brown.
Cool slightly, then dust with powdered sugar if desired. Slice and serve warm or at room temperature.
Servings and timing
This recipe serves 6–8 people. Prep time: 15 minutes Cook time: 20–25 minutes Total time: 35–40 minutes
Variations
Different Fruit Fillings: Swap blueberry preserves with raspberry, strawberry, or cherry.
Lemon Cream Cheese: Add lemon juice and zest for a citrusy twist.
Glazed Finish: Drizzle with a simple powdered sugar glaze instead of dusting with sugar.
Nutty Crunch: Sprinkle chopped almonds or walnuts on top before baking.
Mini Braids: Cut the pastry into smaller rectangles to make individual servings.
Homemade Jam: Use homemade fruit compote or jam for a personalized touch.
Storage/Reheating
Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. To reheat, warm in a 300°F (150°C) oven for 5–7 minutes to restore crispness. Avoid microwaving, as it may make the pastry soggy. This braid can also be frozen after baking. Wrap tightly and freeze for up to 1 month. Reheat in the oven from frozen.
FAQs
Can I make this ahead of time?
Yes, you can assemble the braid and refrigerate it unbaked for up to 24 hours. Bake fresh when ready.
Can I use frozen blueberries?
Yes, but thaw and drain them well before adding to avoid excess moisture.
What if I don’t have puff pastry?
You can use crescent roll dough or pie crust, but puff pastry gives the best flakiness.
Can I make this with low-fat cream cheese?
Yes, but full-fat cream cheese gives a richer, creamier texture.
Is it served warm or cold?
It’s delicious both ways. Serve warm for a gooey center or room temperature for easier slicing.
How do I prevent the filling from leaking?
Avoid overfilling and seal the braid edges well. Chilling the braid for 10–15 minutes before baking helps too.
Can I use fresh blueberries instead of preserves?
Yes, mix fresh blueberries with a bit of sugar and cornstarch to thicken them before adding.
Can I double the recipe?
Absolutely. Bake two braids side by side or on separate sheets if needed.
What’s the best way to cut the braid strips?
Use a sharp knife or kitchen scissors and aim for uniform 1-inch strips for even braiding.
Can I freeze it before baking?
Yes, assemble the braid, freeze on a tray, then transfer to a freezer-safe bag. Bake from frozen, adding a few extra minutes to the cook time.
Conclusion
Blueberry Cream Cheese Pastry Braid is a deliciously impressive yet easy recipe that brings a touch of bakery elegance to your table. With layers of creamy filling, fruity sweetness, and flaky pastry, it’s perfect for brunch, holiday mornings, or anytime you want to treat yourself or guests to something special. Give it a try—you’ll love how simple and satisfying it is.
Blueberry Cream Cheese Pastry Braid is a beautifully braided puff pastry filled with creamy vanilla-scented cream cheese and sweet blueberry preserves. Baked to golden perfection, it’s perfect for brunch, dessert, or a special breakfast treat.
Author:Catherine
Prep Time:15 minutes
Cook Time:20–25 minutes
Total Time:35–40 minutes
Yield:6–8 servings
Category:Breakfast, Brunch, Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 sheet puff pastry, thawed
4 oz cream cheese, softened
2 tbsp granulated sugar
1/2 tsp vanilla extract
1/2 tsp lemon zest (optional)
1/4 cup blueberry preserves or jam
2–3 tbsp fresh blueberries (optional)
1 egg, beaten (for egg wash)
Powdered sugar, for dusting (optional)
Instructions
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a bowl, mix cream cheese, sugar, vanilla extract, and lemon zest (if using) until smooth.
Unfold the puff pastry on the prepared baking sheet and roll gently to smooth folds.
Spread the cream cheese mixture down the center third of the pastry, leaving the sides and edges clean.
Spoon blueberry preserves over the cream cheese layer. Add fresh blueberries if desired.
Cut 1-inch diagonal strips along both outer thirds of the pastry using a sharp knife or kitchen scissors.
Fold the top flap down, then alternate folding the strips from each side over the filling, creating a braid pattern. Fold up the bottom and tuck underneath.
Brush the top with beaten egg for a golden finish.
Bake for 20–25 minutes, or until golden brown and puffed.
Cool slightly, then dust with powdered sugar if desired. Slice and serve warm or at room temperature.
Notes
Don’t overfill to avoid leaking—use just enough preserves and berries for balance.Chilling the assembled braid before baking can help keep its shape.Try different jams or fruit preserves like raspberry or cherry for variety.Serve with coffee or tea for a perfect brunch or snack pairing.Reheat in the oven to keep the pastry crisp—avoid the microwave.
