Cream Cheese Pastry Braid

Breakfast, Desserts, snacks

This pastry was a total hit.

I used a shortcut puff pastry recipe here and it still involves chilling, folding and rolling, but not as much. You can still see all the layers on this pastry. It’s DIVINE!

You can use store bought puff pastry here to make your life easier! If that’s the case then this will only take roughly about 45 minutes or so to make.

These little pastries are perfect any time of day. I make these for a quick delicious breakfast. It feels like you walked into a bakery when I make these! I hope you give this one a go 🙂

If you like this recipe, make sure to also check out my Breakfast Danish Pastries! You’ll love those too.

For the assembly, this is a guide on how you should roll the dough, cut the slits, and fill. You may add berries if you wish!

Cream Cheese Pastry Braid

  • Servings: 4
  • Difficulty: moderate
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Yields: 4 slices

INGREDIENTS:

For the puff pastry:

  • 2 cups all purpose flour
  • 1 teaspoon kosher salt
  • 2 1/2 sticks cold butter
  • 1/2 cup cold water

For the Cream Cheese Filling:

  • 1 egg (for egg wash) + 1 egg yolk room temperature (for filling)
  • 8 oz cream cheese, softened
  • 3 tablespoons sugar (can substitute honey)
  • 1/4 teaspoon vanilla extract

DIRECTIONS:

For the puff pastry:

  • Combine the flour, salt and mix. Add the cold butter cut into cubes and distribute throughout the flour mixture. You don’t need to mix it too much.
  • Add the cold water then mix everything just until you form your dough. It might be a little sticky.
  • Grab a large sheet of plastic wrap and pour the dough mixture on top and press the dough with the plastic wrap to fold it into a tight square.
  • Wrap it well then let it chill at least 1 hour in the refrigerator.
  • Unwrap it and put the dough on a floured surface, then roll it out into a rectangle with a floured rolling pin. Fold it like a newspaper, turn it clock wise then roll it out again. Repeat this process 3-4 times. This allows you to really get those buttery flakey layers.
  • Wrap the dough with a large sheet of plastic wrap again and chill it in the refrigerator another 2-4 hours or overnight for the best results.

For the cream cheese filling:

  • Combine your egg yolk, softened cream cheese until nice and smooth. Add the sugar, and vanilla extract and mix.
  • Set the filling in the refrigerator tightly covered until you’re ready to assemble!

For the assembly:

  • As pictured in the diagram above, you will want to roll the dough into a triangle, then cut the slits as evenly as possible. It doesn’t have to be perfect.
  • Fill your dough with the cream cheese filling, then fold everything over as if you’re making a braid.
  • Place the pastry back in the fridge (or even better- the freezer) to chill at least another 20 minutes while you preheat the oven to 400 degrees F.
  • Take it out of the fridge/freezer and brush with egg wash. Pop it in the oven for 20-25 minutes or until golden brown and flakey. If you add fresh berries this might take longer since berries tend to release a lot of liquid. Make sure the bottom is also nice and brown.
  • Let it cool, then dust with powdered sugar if desired or serve it as is. It’s delicious 🙂

*NOTES*

** You want to chill the pastry right before baking because we want to make sure the dough is as cold as possible and goes into a very hot oven. This will create those flakey layers**

Enjoy!

-Hilda<3

Cheesecake Brownies

Desserts, Recipes

Rich fudgy brownies with a sweet tangy cheesecake layer on top. Your cheesecake and chocolate lovers will rave about this delicious dessert 🙂 You DON’T want to miss this treat!

Cheesecake Brownies

  • Servings: 8-12
  • Difficulty: easy
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INGREDIENTS:

For the brownies-

  • 1 stick melted butter
  • 1 1/4 cup white sugar
  • 1 1/2 teaspoon vanilla extract
  • 1 teaspoon ground instant coffee
  • 2 large eggs
  • 1 large egg yolk
  • 3/4 cup all purpose flour
  • 1/3 cup dark unsweetened cocoa powder (I used Hersheys)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Chocolate chips for topping – if desired

For the cheesecake topping-

  • 1 8oz package cream cheese (softened at room temperature)
  • 1/3 cup white sugar
  • 1/2 tablespoon vanilla extract
  • 1 large egg (room temperature)*
  • pinch of salt

DIRECTIONS:

1.) Preheat the oven to 350 degrees F, and line a 9×9 baking sheet ( you can also use 8×8) with parchment paper. If you don’t have parchment, make sure to grease the pan really well then dust with flour. We want to make sure nothing sticks!

2.) In a medium sized bowl mix the melted butter, sugar, vanilla, coffee, and eggs. Mix everything until its nice and smooth. Add the flour, cocoa powder, baking powder, and salt and fold with a spatula until everything is mixed. The batter will be nice and thick.

3.) Pour the brownie batter into your baking sheet and spread it around with your spatula. Set it aside while you make the cheesecake layer.

4.) In a bowl whisk the softened cream cheese, and sugar until light and fluffy then add in the vanilla, egg, and salt. Whisk everything together until its smooth and silky and pour it on top of the brownie batter.

5.) Top the cheesecake brownies with extra chocolate chips on top or melted chocolate and create swirls with a toothpick. Bake at 350 degrees F for 10 minutes then turn the heat to 325 degrees F and bake for 35 minutes. Do not miss this step!

*Please note* – you can short cut the room temperature egg by placing it in warm water a couple of minutes while you beat the cream cheese and sugar or let it sit at room temperature at least 1 hour.

Enjoy!

-Hilda

Jim’s Cheesecake

Desserts, Recipes

I’ve made this cake for as long as I can remember. I named this one after my husband since it’s his favorite cake! It’s so divine, decadent, and full of flavor. If you ever have a bad day, just have a slice of this and you’ll have the best day of your life. It’s so good! It’s a favorite. You just can’t beat cheesecake.

Jim's Cheesecake

  • Servings: 12
  • Difficulty: moderate
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Yields 12 Slices

INGREDIENTS:

For the crust:

  • 1 3/4 Cup Graham Crust
  • 1/4 Cup Granulated Sugar
  • 1/4 tsp Salt
  • 1/3 Cup Melted Butter

For the Cheesecake:

  • 3- 8 oz Packages of Softened Cream Cheese
  • 1 Cup Granulated Sugar
  • 1 tsp Vanilla Extract
  • 3 Eggs
  • 1 Cup Sour Cream
  • 3 Lemon Juice
  • Zest of Two Lemons
  • 1 Tablespoon Flour
  • 1/4 tsp Salt

For the Berry Topping:

  • 1 Cup Frozen or Fresh Berries
  • 2 Tablespoons Sugar
  • Juice of Half of a Lemon

DIRECTIONS:

Crust

  1. Preheat the oven to 350 degrees. Fill a large and steep baking sheet with water half way through ( it doesn’t need to be hot). This will be the water bath that prevents the cheesecake from cracking (optional but recommended).
  2. In a blender or food processor blend the graham crackers and sugar, and salt.
  3. Pour the ground cracker mix in a bowl and mix with the melted butter.
  4. Mix everything together until combined, and press it into your 9″ springform pan.

Cheesecake

  1. Beat the softened cream cheese, sugar, sour cream, and vanilla until creamy about two minutes.
  2. Add the eggs one at a time on low speed until combined. Bump the speed to medium for another two minutes until everything is creamy and completely combined.
  3. Pour the batter into the 9″ springform pan on top of the crust, and place the springform pan on top of the large baking sheet that you filled with water.
  4. Bake for 1 hour – 1 hour 10 minutes. Let it cool completely, then refrigerate for at least 6 hours or overnight then top it with the berry topping.

Berry Topping

  1. While the cheesecake is baking, make the topping! In a small saucepan heat the berries, sugar, and lemon on medium heat until it starts to bubble and thicken up. This should take about 6-8 minutes. Pour your berry topping into a separate bowl until you’re ready to top the cheesecake.

Enjoy!

❤ Hilda