Description
Delightful blueberry puff pastry braid weaves sweet summer memories into a golden, flaky masterpiece. Elegant Danish-inspired pastry promises pure comfort with each buttery, berry-filled slice you’ll savor.
Ingredients
Scale
Pastry and Filling:
- 1 sheet puff pastry
- 2 cups blueberries
- 1/4 cup sugar
- 1 tbsp cornstarch
Egg Wash and Topping:
- 1 large egg
- 1 tbsp water
- 2 tbsp sliced almonds
Flavor Enhancers:
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1 pinch salt
- 1 tbsp lemon zest
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper, ensuring an even surface for perfect pastry baking.
- In a mixing bowl, gently combine blueberries, sugar, cornstarch, vanilla extract, ground cinnamon, salt, and lemon zest, creating a vibrant and aromatic filling that will burst with flavor.
- Carefully unfold the puff pastry sheet on the prepared baking sheet, keeping the delicate dough cool and manageable.
- Using a sharp knife, make diagonal cuts along both sides of the pastry, creating equal-width strips extending from the center, leaving the middle section intact for the fruit filling.
- Spoon the blueberry mixture down the center of the pastry, spreading it evenly to ensure a balanced distribution of fruit in each slice.
- Alternately fold the pastry strips over the filling, crisscrossing them to create an elegant braided pattern that will showcase the colorful blueberry filling.
- Whisk the egg with water to create a glossy egg wash, then delicately brush the pastry’s surface to promote a golden, shiny finish.
- Sprinkle sliced almonds across the top of the braid, adding a delightful crunch and nutty texture to the dessert.
- Bake for 25-30 minutes, or until the pastry turns a rich, golden brown and the filling begins to bubble with intense fruit flavors.
- Remove from the oven and allow to cool for 10 minutes, letting the filling set and the pastry crisp up before slicing and serving.
Notes
- Chilling the puff pastry dough helps maintain its delicate, flaky texture and prevents it from becoming too soft or sticky during preparation.
- Drain excess liquid from blueberries to prevent a soggy bottom and ensure a crisp, well-structured pastry braid.
- Customize the recipe by swapping blueberries with other seasonal fruits like raspberries, peaches, or mixed berries for variety and freshness.
- For a gluten-free version, use gluten-free puff pastry and substitute cornstarch with arrowroot powder to maintain the filling’s consistency.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 205
- Sugar: 8 g
- Sodium: 50 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg