Wow, my sweet tooth made me make a Homemade Danish Blueberry Cream Cheese Braid. My sweet tooth lasted for 24 hours for me to make this. I’ve never made Puff Pastry from scratch before but I wanted the challenge. I made the pastry before I started taking pictures. After I made my pastry, wrapped it in plastic wrap and refrigerated it for 4 hours, I took it out and placed it on a floured board. I rolled it out in a rectangle, folded in thirds, rolling and folding for about 3 times. It was wrapped in plastic and refrigerated overnight. Now I’m ready. Here is it out of the wrap and placed on a piece of parchment floured paper.
I divided it in half and placed the second half in plastic wrap and put it back in the fridge.
The recipe says to roll it out into a rectangle 15×6 inches. I think mine may be a little larger. My measuring instrument was my sewing tape measure. It was handy.
Then I added some homemade blueberry filling and topped it with cream cheese.(if I get time I’ll post how I made the blueberry filling.)
Then I started making the braid with my pizza cutter. If you have a sharp knife this would work also. Here’s the video I followed.
Directions say cut about 3/4 inch strips. Then fold over each end and start braiding.
I transferred my braid with the parchment to a baking sheet. This was easy to do rather than doing all the prep and having it stick to my board.
I used one egg and 2 tablespoons to wash my braids.
When baking for 15-16 minutes, I rotated each every 5 minutes top to bottom and front to back for even baking.
And there it is. The pastry was flaky and the slice was delicious. My daughter wants one braid and my mom wants half of mine. I love to bake and my daughter and mom get to reap my extras. I think I will be making this again in the future. It tool a long time but I loved the challenge and it turned out will.