How to Make a Pastry Braid | Sally's Baking

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta

Greek yogurt reduces calories while maintaining creaminess

blueberries

🥗Healthier: blackberries

💰Cheaper: frozen blueberries

Frozen blueberries are often less expensive and available year-round.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Granulated sugar is more cost-effective and still provides sweetness.

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade pastry dough

Homemade dough can be cheaper than store-bought puff pastry.

Whisk the warm water, yeast, and 1 Tablespoon of sugar together in a large bowl. Cover and allow to rest until foamy on top, about 5 minutes.

Whisk in remaining sugar, the milk, egg, and salt. Once these wet ingredients are mixed together, lightly cover and set the bowl aside.

Cut the cold butter into 1/4 inch slices and add to a food processor or blender. Top with 2 and 1/2 cups flour. Pulse the mixture until butter is crumbled into pea-size bits.

Pour the flour mixture into the wet yeast mixture. Very gently fold everything together using a silicone spatula or wooden spoon.

Turn the sticky dough out onto a large piece of plastic wrap or parchment paper. Wrap tightly and refrigerate for at least 4 hours and up to 48 hours.

Take the dough out of the refrigerator to begin the rolling and folding process. Generously flour a work surface. Roll out into a 15x8-inch rectangle. Fold the dough into thirds as if it were a business letter. Repeat rolling and folding two more times.

Wrap up and refrigerate for at least 1 hour and up to 24 hours.

Line two large baking sheets with parchment paper. In a medium bowl, beat the cream cheese and egg yolk together until smooth. Add the sugar, lemon juice, and vanilla, then beat until smooth. Cover and refrigerate until ready to use.

Take the dough out of the refrigerator and cut it in half. Roll out one half into a 12x8-inch rectangle.

Cut off two corners of the dough and then two small triangles 3 inches apart from each other on the other end. Spread half of the cream cheese filling down the length of the center of the strip. Dot with half of the blueberries.

Cut 10 slanting strips along both sides. Fold strips over filling, alternating each side to resemble a twist or braid. Repeat with the second half of the dough and the rest of the filling.

Whisk the egg wash ingredients together. Brush all over the dough. Sprinkle almonds on top if desired.

Refrigerate the braids for 30 minutes before baking.

Cooking Techniques

Equipment Needed

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Allergens