Blueberry Cream Cheese Braided Strudel
Updated: Apr 27, 2019
A perfect way to use up fruit that's starting to pass its prime so you don’t need to throw it out! You don’t want fruit that has obviously gone bad, but if it’s a little soft that’s totally fine. Or you can use perfectly ripe fruit if you’re just looking to make an easy but fancy breakfast... or frankly, a dessert, because it definitely sits on that "is it breakfast or dessert?" line.
This recipe is pretty versatile so you can make it with other berries, or a mix of berries, if you don’t have blueberries on hand. If you’re using strawberries, just cut them up into pieces first.
The braiding technique on this is super simple, and even if it isn’t perfect it’ll still look great so no need to stress. Once you’ve cut all your strips out and put your filling in, the rest is really just crossing strips across the middle while alternating from the left to the right. Egg wash is applied after each strip to act as glue to keep everything together, but having gaps along your braid will allow steam to escape so don’t fuss about keeping everything super neat and tidy.
If you want to reduce the amount of sugar, you can cut down the granulated sugar (and cornstarch) by half, and omit the coarse sugar added on top.
If you want to fancy this up even further, you can drizzle a glaze across your strudel prior to serving. I used some leftover blackberry white chocolate ganache I had in the fridge from when I made this tart, but you can make a simple glaze from a bit of milk and powdered sugar (if you want to give it a bit of colour you can add a little bit of strained berry juice and a little touch of lemon juice). Or you can enjoy it without the glaze if you want a little less sweetness, it’ll be delicious either way!
1 sheet puff pastry, thawed but kept cold
1 cup blueberries* (see note at the bottom)
1 tbsp granulated sugar
1 tbsp cornstarch
1/2 tbsp honey
1/2 cup cream cheese spread
2 tbsp powdered sugar
1/4 tsp vanilla extract
1 egg1 tbsp milk
1 tsp coarse sugar
Preheat oven to 375F and line a baking sheet with parchment paper.
In a medium bowl combine blueberries, sugar, cornstarch, and honey. Mix well while being careful not to squish the blueberries. Set aside.
Combine cream cheese, powdered sugar, and vanilla extract. Mix until smooth and set aside.
In a small bowl, mix egg and milk together then set aside.
Turn puff pastry sheet out onto a floured work surface and roll out gently a few times into a rectangle using a floured rolling pin. You don’t need to roll it out too much. Transfer to prepared baking sheet.
Cut strips into the right and left thirds of the rectangle (short side should be closest to you so that the long sides are to your right and left). See the picture above for a visual guide on what the cuts should look like.
Spread cream cheese mixture along uncut middle third then spoon blueberries on top of cream cheese mixture (if any liquid has been released into the bowl, discard it).
Starting with the topmost left strip, fold strip across the blueberries then using a pastry brush, apply egg wash to that strip. Fold topmost right strip across blueberries and first left strip, then apply egg wash. Continue alternating strips and applying egg wash between each fold.
Once all strips have been folded, check to make sure egg wash has been applied all over then sprinkle on coarse sugar.
Bake for 22-25 minutes until top is lightly golden, then transfer strudel to cooling rack while leaving it on the parchment paper. After 5 minutes of cooling, slide parchment paper out from under the strudel. Serve warm, or if topping with a glaze wait until it has cooled to room temperature before applying glaze. Keep uneaten portions in the fridge for up to 5 days.
* If your blueberries are all very large, bump this up to 1.5-2 cups so that there will be enough of them to spread out over the whole strudel.