Puff pastry and fresh berries combined with cream cheese are all you need for an EASY and simple berry pastry braid. It’s much easier than it looks. So simple but delicious for breakfast or dessert. You can’t go wrong whichever berry you choose.
Berries are calling to me, they are my absolute favorite, at least until peaches get here. I’ve been working on a Berry Pastry Braid recipe for weeks and after lots of experimenting, I have a pastry that is an amazing way to show off berries. If it’s not berry season where you are, this will still be delicious with berries from the grocery. The cream cheese filling and puff pastry will make up for less than perfect berries.
With several trials, all of which were fabulous, everyone had a chance to sample and these have been a big hit. I’ve tried all of the traditional berries, and everyone has a favorite. Some prefer just strawberries while I liked the combination of blueberries, raspberries and strawberries.
Can you use Frozen berries for the Berry Pastry Bread
Frozen berries will work fine, just add them while they are frozen. You also mix frozen and fresh. If berries are out of season then frozen is your best bet.
In one batch we did blueberries on one half and strawberries on the other, and it looked like the Fourth of July. Pick your favorite berries, even frozen will work. I had one bag of frozen blueberries from last summer to use up before it’s time to pick for this season and they were delicious.
This is not super sweet, so for me it’s perfect for breakfast or brunch.
How should you serve Berry Pastry Bread
We decided that we liked it best either warm or at room temperature. When reheated in the toaster oven, they were just as good as they were fresh out of the oven. You do have to let them cool when they come out of the oven which may be the hardest part. The filling gets so hot that you can’t enjoy it if eaten right out of the oven.
How do you make Berry Pastry Bread
Step 1: Start out with puff pastry. The best brand that I’ve tried is Dufour, you can find it at Whole Foods. Pepperidge Farm will work but I prefer Dufour which seems to be flakier. Of course the better route would be to make your own which I have never tried. The Flavor Blender, walks you right through each step and makes it look pretty easy. She claims it’s much better than the frozen store bought ones.
Step 2: Combine cream cheese with lemon juice, powdered sugar and vanilla.
Step 3: Roll out the puff pastry into a rectangle and spread the cream cheese mixture down the center leaving about 4 inches on each side. Cut each side into 1 inch strips. Top the cream cheese layer with berries.
Step 4: Starting at one end, take a strip and fold it over at an angle, continue alternating with each side. Top with an egg wash and sprinkle with Demerara sugar and bake.
What is Demerara Sugar
Demerara and Turbinado sugar are interchangeable ,both can be used to top pastries. They are a partially refined cane sugar so the crystals are slightly larger and they have an amber color that makes them idea for topping desserts and pastries. You can find them in the baking section of most groceries. I use it to top Rhubarb and Berry Crisp and Peach and Pecan Sandy Crumble.
The end result is a breakfast or dessert pastry that you just have to try. Don’t worry about how pretty your braid is, you’re going to cut it into slices and no one will care if it’s not perfect. Have fun with it.
More BERRY recipes
- Fruit Pizza for when you have lots of berries
- Bumbleberry Crisp with Lemon Curd if you have blueberries, blackberries and raspberries
- Lime Coconut Blueberry Crumble, if you just have blueberries
- Strawberry Slab pie for when strawberries are fresh
Breakfast recipes to impress
If you make a Berry Pastry Braid, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! I would love to see your creation.
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Berry Pastry Braid
- 1 sheet Puff Pastry
- 8 ounces cream cheese softened
- ½ cup powdered sugar
- 1 tablespoon lemon juice
- ½ teaspoon vanilla
- 1 cup berries blueberries, raspberries, strawberries
- 1 egg white
- demerara sugar
- Preheat oven to 375º.
- In a medium bowl add cream cheese, powdered sugar, lemon juice and vanilla. Mix with hand held mixer until smooth.
- Thaw puff pastry almost completely. Roll out onto a piece of parchment paper into a 14 x 11 inch rectangle.
- Place cream cheese mixture down the center of the pastry lengthwise in a row about 2 inches wide. Add fruit to the top of the cream cheese mixture.
- With a sharp knife, cut the side of the pastry into 1 inch strips on both sides of the cream cheese layer. Beginning at the top of the dough, take one strip and pull it over the cream cheese at an angle. Do the same on the other side. Continue until the filling is covered.
- Mix egg white with a teaspoon of water and brush onto the braid. Sprinkle with Demerara sugar. Place onto a Jelly Roll pan to catch any juices.
- Bake for 30 minutes or until the pastry is golden brown. Let cool before eating. Best warm or a room temperature.