Blueberry Cream Cheese Pastry Braid

Follow these instructions to create a buttery crisp and flaky pastry braid at home.


Recipes from sallysbakingaddiction.com


Ingredients
Pastry Dough
  • 1/4 cup (60ml) warm water (between 100-110°F, 38-43°C)
  • 2 and 1/4 teaspoons active dry or instant yeast (1 standard packet)*
  • 1/2 cup (120ml) whole milk, at room temperature (between 68–72°F, 20-22°C)
  • 1 large egg, at room temperature
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon salt
  • 14 Tablespoons (205g) unsalted butter, cold
  • 2 and 1/2 cups (315g) all-purpose flour (spoon & leveled), plus more for generously flouring hands, surface, and dough
Cream Cheese Filling
  • 8oz (224g) full-fat cream cheese, softened to room temperature
  • 1 large egg yolk
  • 1/3 cup (67g) granulated sugar
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 2/3 cup (125g) fresh or frozen blueberries (do not thaw)
  • optional: 1/3 cup (40g) sliced almonds
Egg Wash
  • 1 large egg
  • 2 Tablespoons (30ml) whole milk
Vanilla Icing
  • 1/2 cup (60g) confectioners’ sugar
  • 1 Tablespoon (15ml) heavy cream or milk
  • 1/2 teaspoon pure vanilla extract

Instructions




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