Ingredients with Measurements:
- 1 package frozen puff pastry, thawed
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup blueberries
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
- 1 egg, beaten
- 1 tbsp water
Special equipment needed:
- Rolling pin
- Pastry brush
- Parchment paper
- Baking sheet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a small bowl, mix together the blueberries, granulated sugar, and cornstarch. Set aside.
3. In a separate bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth.
4. On a lightly floured surface, roll out the puff pastry into a 10x14 inch rectangle.
5. Spread the cream cheese mixture evenly over the puff pastry, leaving a 1-inch border around the edges.
6. Spoon the blueberry mixture over the cream cheese.
7. Cut diagonal slits on both sides of the pastry, about 1 inch apart.
8. Fold the top and bottom edges of the pastry over the filling.
9. Starting at one end, fold the strips of pastry over the filling, alternating sides to create a braid.
10. In a small bowl, whisk together the egg and water. Brush the egg wash over the pastry.
11. Transfer the pastry to a baking sheet lined with parchment paper.
12. Bake for 25-30 minutes, or until the pastry is golden brown and puffed.
13. Let the pastry cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 420
Fat: 29g
Saturated Fat: 16g
Cholesterol: 90mg
Sodium: 250mg
Carbohydrates: 36g
Fiber: 1g
Sugar: 16g
Protein: 6g
Substitutions for ingredients:
- Fresh blueberries can be used instead of frozen.
- Raspberry or strawberry jam can be used instead of fresh blueberries.
- Mascarpone cheese can be used instead of cream cheese.
Variations:
- Add sliced almonds or chopped pecans to the cream cheese mixture for added crunch.
- Drizzle a lemon glaze over the pastry after baking for added flavor.
- Use a different fruit filling, such as apple or cherry.
Tips and tricks:
- Make sure the puff pastry is completely thawed before using.
- Use a sharp knife or pizza cutter to make clean cuts when slicing the pastry.
- Serve the pastry warm with a scoop of vanilla ice cream for a decadent dessert.
Storage instructions:
Store any leftover pastry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the pastry in a preheated 350°F oven for 5-10 minutes, or until heated through.
Presentation ideas:
Serve the pastry on a platter with fresh blueberries and a dusting of powdered sugar.
Garnishes:
Fresh mint leaves or a dollop of whipped cream can be used as garnish.
Pairings:
Serve with a cup of hot coffee or tea.
Suggested side dishes:
Fresh fruit salad or a side of bacon.
Troubleshooting advice:
- If the pastry is browning too quickly, cover it with foil halfway through baking.
- If the filling is leaking out of the pastry, make sure the edges are sealed tightly before baking.
Food safety advice:
Make sure to refrigerate any leftover pastry promptly to prevent spoilage.
Food history:
Butter braids are a traditional pastry in Scandinavian cuisine, typically filled with cinnamon and sugar.
Flavor profiles:
This Blueberry Cream Cheese Butter Braid is sweet, tangy, and buttery.
Serving suggestions:
Serve this pastry as a dessert or a sweet breakfast treat.
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