Braided Blueberry Cheese Danish Pastry
This Braided Blueberry Cheese Danish Pastry is buttery, flaky, and filled with a delicious cream cheese and juicy blueberries. The Easy Giant Roll Method creates beautiful bakery-style layers without traditional lamination, making this Danish much easier to prepare at home.
Ingredients
Dough
- 190 ml water or 3/4 cup+2 tsp
- 25 g sugar or 2 tbsp
- 3 g salt or 1/2 tsp
- 3 g instant yeast or 1 tsp
- 300 g all-purpose flour or 2 1/4 cup
For Laminating
- 100 g softened unsalted butter
Cream Cheese Filling
- 170 g cream cheese softened or 6 oz
- 75 g sugar 6 tbsp
- 1 egg yolk
- 2.5 ml vanilla extract or ½ tsp
- 120 g fresh blueberries or 1 cup
Egg Wash
- 1 egg beaten
Topping
- 15 g sliced almonds or 2–3 tbsp
Vanilla Glaze
- 50 g powdered sugar or 1/2 cup
- 15 ml milk or 1 tbsp
- 2.5 ml Vanilla Extract or ½ tsp
Instructions
Make the dough:
- Mix water, sugar, salt, yeast, and flour. Knead for 6–8 minutes until smooth. Cover and rest for 10 minutes.
Create the Giant Roll:
- Roll the dough into a 36 × 46 cm (14 × 18 in) rectangle. Spread with softened butter, roll into a tight log, stretch to about 68 cm (27 in), coil into a spiral, and freeze for 15 minutes.
Prepare the filling:
- Beat the cream cheese, sugar, egg yolk, and vanilla until smooth.
Shape the Danish:
- Roll the chilled dough into a 14 × 15-inch rectangle. (For two smaller pastries, divide the dough in half.) Mark the center section, cut 1-inch diagonal strips along both sides, spread the filling down the middle, top with blueberries, then fold the strips alternately over the filling to create a braid.
Proof:
- Transfer to a parchment-lined baking tray, cover, and let rise for 90 minutes, until puffy.
Bake:
- Preheat oven to 200°C (400°F). Freeze the proofed Danish for 15 minutes, then brush with egg wash and sprinkle with sliced almonds. Bake for 15 minutes, reduce the temperature to 190°C (375°F), and bake for another 12–15 minutes, until deep golden brown.
Glaze:
- Mix the powdered sugar, milk, and vanilla until smooth. Drizzle over the slightly cooled Danish.
Video
Notes
*The Giant Roll Method creates flaky layers without traditional laminating.
* Don't skip the freezer step before baking—it helps to prevent butter from getting melted too fast in the oven which will also help to create flaky layers.
* Proof until visibly puffy for best texture.
* Sprinkle the sliced almonds after the egg wash for the best crunch and appearance.
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