Crispy Blueberry Cream Cheese Danish Braid
A flaky, golden braided pastry filled with tangy cream cheese and juicy blueberries, perfect for brunch or a special breakfast treat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Breakfast, Brunch, Dessert
- Cuisine: American
Ingredients
Scale
- 1 sheet puff pastry (about 8 ounces / 225 grams), thawed but still cold
- 4 ounces (115 grams) cream cheese, softened (full-fat recommended)
- 1/4 cup (30 grams) powdered sugar
- 1 teaspoon vanilla extract
- 3/4 cup (about 110 grams) frozen blueberries, thawed and drained
- 1 teaspoon lemon zest, finely grated
- 1 tablespoon granulated sugar
- 1 large egg, beaten (for egg wash)
- 1 teaspoon cornstarch (optional)
- Pinch of salt
Instructions
- Preheat your oven to 400°F (205°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a mixing bowl, combine softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt. Whisk until smooth and creamy.
- On a lightly floured surface, unfold the thawed puff pastry sheet into a roughly 12×12 inch square. Roll gently if needed to smooth creases but keep cold.
- Draw a rectangle about 3 inches wide and 10 inches long down the center of the pastry. Spread the cream cheese filling evenly within this section, leaving a 1/2 inch border on all sides.
- Scatter the thawed and drained blueberries evenly over the cream cheese layer. If filling is too runny, toss blueberries with cornstarch first.
- Cut 1-inch wide strips from the edges of the pastry to the filling on both sides, about 6-7 strips per side.
- Braid the dough by folding the strips over the filling, alternating left and right sides. Tuck the ends under to seal.
- Brush the braid gently with beaten egg for a golden shine.
- Sprinkle granulated sugar on top for extra crunch.
- Bake for 20-25 minutes or until the pastry is puffed and golden brown. Tent with foil if edges brown too fast.
- Let cool on the baking sheet for 10 minutes before slicing.
Notes
Keep puff pastry cold until baking to ensure flakiness. Toss blueberries with cornstarch if filling is too runny to prevent sogginess. Tent with foil if edges brown too quickly. For dairy-free or vegan versions, substitute cream cheese and puff pastry accordingly. Store leftovers in airtight container at room temperature for 24 hours or refrigerated for 2-3 days; reheat in oven to maintain crispiness.
Nutrition
- Serving Size: 1 slice (1/8 of the
- Calories: 300
- Sugar: 11
- Sodium: 150
- Fat: 16.5
- Saturated Fat: 8
- Carbohydrates: 32.5
- Fiber: 2
- Protein: 4.5
Keywords: blueberry danish, cream cheese pastry, braided pastry, brunch recipe, easy danish braid, blueberry dessert