Blueberry Breakfast Braid
Elevate your mornings with this stunning Blueberry Breakfast Braid, a delightful combination of creamy, fruity, and flaky perfection! Made with a buttery puff pastry sheet, this recipe showcases a luscious cream cheese filling swirled with a vibrant blueberry mixture that's enhanced with a hint of lemon. The braid is beautifully crafted by folding delicate pastry strips, creating an impressive presentation that's as easy to make as it is delicious. Golden brown and drizzled with a sweet powdered sugar glaze, this braided breakfast treat is perfect for a weekend brunch, breakfast gathering, or even as a show-stopping dessert. With just 15 minutes of prep time, this quick and easy recipe delivers bakery-quality indulgence right from your own oven. Keywords: blueberry breakfast braid, puff pastry breakfast recipes, easy braided pastry, cream cheese and blueberry filling, brunch recipes with puff pastry.
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Recipe Information
Ingredients
- 1 sheet Frozen puff pastry
- 4 oz Cream cheese
- 3 tbsp Granulated sugar
- 1 tsp Vanilla extract
- 1 cup Blueberries
- 1 tsp Cornstarch
- 1 tsp Lemon juice
- 1 Egg
- 1 tbsp Water
- 1 cup Powdered sugar
- 2 tbsp Milk
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Thaw the frozen puff pastry sheet according to the package instructions. Roll it out slightly on a floured surface to form a rectangle.
In a small mixing bowl, combine the cream cheese, 2 tablespoons of granulated sugar, and vanilla extract until smooth.
In another bowl, mix the blueberries with the remaining 1 tablespoon of granulated sugar, cornstarch, and lemon juice. Set aside.
Place the puff pastry on the prepared baking sheet. Spread the cream cheese mixture down the center of the pastry, leaving about 3 inches on each side. Spoon the blueberry mixture on top of the cream cheese layer.
Using a sharp knife, cut diagonal strips (about 1 inch wide) along both sides of the pastry. Fold the strips over the filling, alternating sides to create a braid pattern. Pinch the ends to seal.
In a small bowl, whisk together the egg and water to create an egg wash. Brush it over the braided pastry.
Bake the braid in the preheated oven for 20-25 minutes, or until golden brown and puffed.
While the braid cools slightly, make the glaze by whisking together the powdered sugar and milk until smooth. Drizzle the glaze over the cooled braid.
Slice and serve warm. Enjoy your Blueberry Breakfast Braid!
Nutrition Facts
Calories |
251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.8 g | 14% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 112 mg | 5% | |
| Total Carbohydrate | 35.6 g | 13% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 29.7 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 30 mg | 2% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 50 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
