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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