Braided Puff Pastry
May 8, 2024
Bakery style pastries at home.
If you want to feel like a French pastry chef, then you have to make this braided puff pastry. Homemade cream filling and fresh fruit nestled between flaky, buttery layers of puff pastry. It’s delicate, impressive and delicious!
Table of Contents
Why you'll love this recipe.
Not too sweet
Maybe it’s the European side in me but I love semi-sweet desserts. I want to taste flavors, not sugar. This recipe is delightful and lighter than most pastry recipes.
Bakery style
Not only do these pastries look like they’re from your favorite bakery but they taste like it too! And it won’t cost you an arm and a leg.
Easy preparation
When hosting brunch, everyone needs an easy and delicious sweet treat that looks fancy.
Ingredient notes.
Puff pastry
Premade frozen or refrigerated puff pastry. One day, I’ll share a homemade version!
Egg
For this recipe, we use egg yolks for the filling and egg whites for brushing over the pastry before baking. No egg was wasted in the making of this pastry.
Fresh fruit
Personally, we love using fresh peaches the most. You can also try with blueberries, raspberries or blackberries, though these berries tend to have higher water content and may leak.
Cream cheese
Use high quality cream cheese, especially because its the main ingredient in the filling. It makes a difference.
For the rest of the ingredients, please see the recipe index card below!
What can I fill it with?
We personally love fresh peaches, especially when they are in peak season. Raspberries tend to be a little tart. Blueberries are absolutely delicious too! Feel free to fill with your favorite seasonal berries. Frozen berries tend to leak more during baking but are a great alternative if fresh fruit is not readily available.
How to make braided puff pastry.
Make the filling
It’s best to use an electric hand mixer or stand mixer. It smooths out the filling much better than a whisk.
Cut and shape the pastry
The puff pastry should be thawed to room temperature but still cold to the touch. Slightly roll out the puff pastry sheet with a rolling pin. Feel free to use a ruler or eye ball this next part. Use a pastry cutter or sharp knife to cut thick slits, about 1 inch apart, on both sides of the puff pastry, leaving the center in tact. Remove the first cut off each corner.
Fill the pastry
Spread the cream cheese filling evenly down the center and add fresh fruit.
Braid the pastry
See below for step by step photos and instructions how to braid puff pastry.
Transfer to baking sheet
Transfer the braided puff pastries to a large baking sheet lined with parchment paper. Don’t waste the leftover egg white. Whisk it and brush over the tops of the braided puff pastry. This will give a golden, brown color when baked. When using peaches to fill the pastries, I like to add sliced almonds to those tops.
Bake
Bake for 50 to 55 minutes until puffy and golden.
How to braid the puff pastry.
Step 1
Fold the top of strip over the filling.
Step 2
Starting on one end, fold the next strip over the filling to the other side of the puff pastry, matching with the direct strip across.
Step 3
Continue until you reach the bottom. When you get to the end, tuck in the center piece and pull the last flap over.
Can I make them ahead of time?
Croissants and puff pastry desserts in general are best enjoyed same day because their buttery, flaky texture diminishes over time. The longer they sit, they tend to lose their crispiness and become stale or soggy. BUT if you need to prepare the pastries ahead of time, you may cut, fill and braid the pastry, cover in plastic wrap and store in refrigerator. Bring to room temperature 30 minutes before baking.
Do I need to glaze the puff pastry?
Although it’s not absolutely required, please trust me when I say it’s a necessity! The pastry on it’s own is not sweet at all. Try it first before you skip it. The glaze is fairly thin and mostly there for flavor. Just a quick drizzle of glaze is what brings this entire recipe together. TRUST ME!
Expert tips.
Wait until the pastry has cooled
I promise, you want this one to cool down. Hot cream cheese filling will have an eggy texture, taste undercooked, and simply put, it’s not pleasant to eat. Trust me. Wait at least 30 minutes. Your taste buds will thank you.
Room temperature ingredients
Ingredients softened at room temperature trap air more effectively when beaten, resulting in lighter results. It also blends easier together, resulting in a smoother, homogenous texture.
Your feedback is valuable to us. If you have any questions, please let me know in the comments. If you try my recipes and love them, please take a moment to leave a five star review. Thank you for being part of the Bake Cook Repeat community! Don’t forget to follow us on Facebook, Instagram, Pinterest and Subscribe on YouTube.
Braided Puff Pastry
Ingredients
- 2 sheets pre-made puff pastry frozen or refrigerated
- 1 Tablespoon powdered sugar for dusting
- 1 egg white whisked, for the egg wash
- 2 cups fresh peaches, blueberries, blackberries
- 1/4 cup sliced almonds
- 1 Tablespoon coarse sugar
For the cream filling:
- 8 ounces cream cheese softened at room temperature
- 1/4 cup granulated sugar
- 1 egg yolks room temperature
- 1 teaspoon vanilla extract
For the icing:
- 1 cup powdered sugar
- 2 teaspoons hot water
Instructions
- Please go back and read through how to braid puff pastry, expert tips and ingredient notes before beginning.
- Thaw puff pastry per package directions. The dough should be easy to work with but still cold to the touch. Gently use a rolling pin to smooth out any bumps or curves.2 sheets pre-made puff pastry
- Preheat the oven to 400°F.
- In a stand mixer bowl, combine cream cheese, egg yolk, sugar and vanilla extract. Use the whisk attachment and beat until smooth and creamy. Alternatively, you may use a large mixing bowl and an electric hand mixer.8 ounces cream cheese, 1/4 cup granulated sugar, 1 egg yolks, 1 teaspoon vanilla extract
- Working with one sheet at a time, use a pastry cutter or sharp knife to cut 11 thick slits, about 1 inch apart, on both sides of the puff pastry, leaving the center in tact.
- Remove the first cut from each corner.
- Evenly spread half of the filling down the center of the puff pastry sheet, leaving a border around the cuts. Fill the center with fresh, seasonal fruits of your choice.2 cups fresh peaches, blueberries, blackberries
- Working with one sheet at a time, first fold the top of strip over the filling.
- Starting on one end, fold the next strip over the filling to the other side of the puff pastry, matching with the direct strip across. Continue until you reach the bottom. When you get to the end, tuck in the center piece and pull the last flap over. Note: if you need more detailed step by step photos of the braiding process, see above blog post.
- Brush the tops with egg wash and sprinkle coarse sugar. I like to add sliced almonds to the pastries filled with peaches.1 egg white, 1/4 cup sliced almonds, 1 Tablespoon coarse sugar
- Bake at 400°F for 50-55 minutes until puffy and golden brown.
- Make the glaze by adding powdered sugar and hot water together. Whisk until smooth and glossy. Lightly drizzle the puff pastry while its still hot. Dust with powdered sugar. Depending on how big or small you cut these pastries, you can have up to 8 servings.Note: although it’s not absolutely required, please trust me when I say a light drizzle of my glaze on top is a necessity! The pastry on it’s own is not sweet at all. Try it first before you skip it. Discard any leftover glaze. You don't need to use it all.1 Tablespoon powdered sugar, 1 cup powdered sugar, 2 teaspoons hot water
Notes
- Hot cream cheese filling will have an eggy texture, taste undercooked, and simply put, it's not pleasant to eat. Wait at least 30 minutes before enjoying.
Nutrition
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
Nutrition Information Disclaimer
This is such an easy dessert to bring to gatherings! Or a nice treat with morning coffee. Winner !!!!