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Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy.
- Roll out the puff pastry sheet on a lightly floured surface to approximately 12×14 inches.
- Cut slits along the sides of the pastry, about 1 inch apart and 3 inches deep, leaving the center intact for filling.
- Spread the cream cheese mixture evenly along the center of the pastry.
- Top the cream cheese with fresh blueberries.
- Begin to braid the pastry by folding the strips over the filling, alternating sides, to create a beautiful braid effect.
- Brush the top of the braid with beaten egg for a golden finish.
- Bake in the preheated oven for 25-30 minutes or until golden brown and puffed up.
- Once baked, allow to cool slightly before dusting with powdered sugar and serving warm.
Chef’s Tips
- For added flavor, consider mixing some lemon zest into the cream cheese filling.
- Be sure to watch the pastry closely while baking to avoid over-browning.
- Feel free to substitute blueberries with other berries like strawberries or raspberries for a different twist.
Nutrition (per serving)
Approximate calories: 250, protein: 4g, carbs: 30g, fat: 14g
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