Description
A stunning and manageable weekend brunch pastry that uses store-bought puff pastry or Danish dough to create a buttery, tangy, and sweet braid. It is visually impressive, make-ahead friendly, and perfect for feeding a crowd with minimal stress.
Ingredients
Scale
- 1 sheet puff pastry or Danish dough (450g), thawed
- 8 oz (225g) full-fat cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg yolk, room temperature
- 3 tablespoons (45g) melted butter
- 2 tablespoons (30g) granulated sugar
- 1 teaspoon ground cinnamon
- 1 cup (150g) fresh berries (optional, such as strawberries, raspberries, or blueberries)
- 1/2 cup powdered sugar (for glaze)
- 1–2 teaspoons milk or lemon juice (for glaze)
Instructions
- Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
- Roll the thawed dough into a 12×16 inch rectangle on a lightly floured surface.
- In a medium bowl, beat the cream cheese, 1/4 cup sugar, vanilla, and egg yolk until smooth and creamy.
- Spread the cream cheese mixture evenly over the dough, leaving a 1-inch border around all edges. Scatter berries over the filling if using.
- Cut vertical strips along both long sides of the rectangle, about 1.5 inches wide, leaving a 3-4 inch center strip uncut.
- Fold the strips diagonally over the center in an alternating basket-weave pattern, pressing edges into the center to secure. Trim excess dough.
- Place the braid on the prepared baking sheet, cover loosely with plastic wrap, and refrigerate for 15-30 minutes.
- Brush the chilled braid with melted butter and sprinkle with the mixture of 2 tablespoons sugar and cinnamon.
- Bake for 25-30 minutes until deep golden brown and puffed. Cover with foil if browning too quickly.
- Cool on a wire rack for at least 20 minutes to allow filling to set.
- Mix powdered sugar with milk or lemon juice to make a glaze. Drizzle over the cooled braid before slicing.
Notes
Keep the dough cold to ensure flaky layers. Do not overfill the braid to prevent leaking. Always glaze the pastry after it has completely cooled to prevent the glaze from melting into the dough. For a gluten-free option, use gluten-free puff pastry. For a dairy-free option, use dairy-free cream cheese and butter.
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Category: Brunch
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 12
- Sodium: 280
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 35
- Fiber: 1
- Protein: 6
Keywords: cream cheese danish, danish braid, weekend brunch, puff pastry recipe, easy pastry, make-ahead brunch, berry danish