Cream Cheese Braid Pastry Recipe

Blueberry Cream Cheese Pastry Braid Sally's Baking …

WEBAug 16, 2020 · With layers of buttery flaky dough and a sweet cheese filling, this blueberry cream cheese pastry braid is undoubtedly …

Rating: 5/5(48)
1. To help guarantee success, I recommend reading through the recipe before beginning. I also detail this recipe in the separate pastry dough post. Do not use an electric mixer for this dough. It’s best if the dough is folded together with a wooden spoon or rubber spatula since it is so sticky. There is very minimal mixing required.
2. Whisk the warm water, yeast, and 1 Tablespoon (6g) of sugar together in a large bowl. Cover and allow to rest until foamy on top, about 5 minutes. If the surface doesn’t have bubbles on top or look foamy after 15 minutes (it should if the yeast isn’t expired), start over with a fresh packet of yeast. Whisk in remaining sugar, the milk, egg, and salt. Once these wet ingredients are mixed together, lightly cover and set the bowl aside as you work on the next step.
3. 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 12-15 times, until butter is crumbled into pea-size bits. See photo below for a visual. Using a food processor or blender is best for this dough. Keeping that in mind, if you don’t have one, you can use a pastry cutter to work in the butter.
4. Pour the flour mixture into the wet yeast mixture. Very gently fold everything together using a rubber spatula or wooden spoon. Fold *just until* the dry ingredients are moistened. The butter must remain in pieces and crumbles, which creates a flaky pastry. Turn the sticky dough out onto a large piece of plastic wrap, parchment paper, aluminum foil, or into any container you can tightly cover.

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Braided Blueberry Cream Cheese Keto Danish Recipe

WEBDec 13, 2023 · This Braided Blueberry Cheese Keto Danish recipe has golden brown dough, a ton of cream cheese filling, and blueberries that …

Rating: 4.8/5(24)
1. Preheat the oven to 350.
2. Put cheese in a microwave-safe bowl. Microwave one minute. Stir. Microwave 30 seconds. Stir. At this point, all the cheese should be melted. Microwave 30 more seconds until uniform and gloopy (it should look like cheese fondue at this point). Add the rest of the dough ingredients and the cheese to a food processor. Mix using the dough blade until a uniform color. If you do not have a food processor you can mix in a medium bowl with a wooden spoon but you may need to dump it onto wax paper and knead it by hand to thoroughly incorporate the ingredients. Once it is a uniform color wet your hands and press it out into a 9×12 ish rectangle on a parchment-lined baking sheet.
3. To make the cream cheese filling you can add the cream cheese, vanilla, egg, and sweetener to the food processor (no need to wash) or to the bowl you were using. Mix until smooth in the food processor or with an electric mixer.
4. Put the filling down the center of the dough. Mine was spreading out a bit so I just pushed it back to the middle with a rubber spatula. Sprinkle the blueberries on top. Cut one-inch strips down the edges of the dough as shown in the photo. Crisscross one over the other, braiding as you go down. Bake for 40-45 min until the dough is golden and the cheese filling no longer jiggles.

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Keto Cranberry Cream Cheese Danish Braid Remake …

WEBDec 1, 2019 · This delicious keto cranberry cream cheese danish braid has 4 net carbs per slice. You can easily swap for another low carb …

1. Make dough: 1. Place the mozzarella cheese and the cream cheese into a microwave safe bowl 2. Microwave the cheese 30 seconds at a time, stirring after each 30 seconds until melted 3. Mix in almond flour and baking powder 4. Add in egg 5. Mix until blended then knead until soft. 6. Place the dough between two pieces of parchment and roll out until about 1/4 inch thick. Shape into a rectangle. Cut diagonal strips in the dough lengthwise down each side of the dough. Do not cut through the center of the dough. Leave a strip 2 to 3 inches wide whole. This will be where the cream cheese filling and fruit will be placed. 7. Set aside and make the filling.
2. Make the filling: 1. In a bowl add the cream cheese, egg yolk, cream/milk, vanilla extract and Swerve. Blend with a mixer until smooth. 2. Set aside 1/4 of the cream cheese mixture. Spread the remaining cream cheese filling down the center of the dough. 3. Top with cranberry sauce and then take 1/2 cup of whole cranberries and sprinkle them down the middle. 4. Fold the dough strips toward the center and slightly overlap them. Fold the very top and bottom pieces over to keep all of the filling inside.
3. Bake the danish: 1. Preheat the oven to 400 degrees F. 2. Bake for 12-15 minutes until golden brown. Allow to cool. 3. To the remaining cream cheese mix, stir in additional cream or almond milk, a teaspoon at a time, to thin the mixture out. Place the filling in a plastic bag. Cut the tip off and, gently squeezing the bag, drizzle it over the finished danish.
4. If desired sprinkle Swerve confectioners sugar over the danish.

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