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

Kale Frittata

Breakfast, Egg Dishes, Recipes

I love me a good frittata for so many reasons. It packs a punch of healthy nutrients and you can eat it for pretty much any meal. It transports really well for picnics or work lunches too! I love making these ahead for the week to make it an easy grab and go meal. It also pairs beautifully with a side of toast smothered in peanut butter, a muffin, or fruit! The possibilities are endless.

I hope you enjoy this healthy and delicious dish as much as I do!

Kale Frittata

  • Servings: 4
  • Difficulty: easy
  • Print
 

Yields 4 Slices

INGREDIENTS:

  • Olive Oil or Cooking Spray
  • 1/4 Cup White Onion
  • 1/2 Shredded Zucchini 
  • 1/2 Cup Sliced Mushrooms (Optional)
  • 1/4 Cup Bell Pepper Strips
  • 1 Garlic Clove Minced
  • 5 oz or 2 Cups Chopped Raw Kale
  • 1/2 Cup Unsweetened Almond Milk or Milk of Choice
  •  20 Egg Whites or 10 Eggs
  • 1/2 Cup Mozzarella Cheese
  • 1/4 tsp Chili Flakes (Optional)
  • Salt and pepper to taste

DIRECTIONS:

  • Preheat the oven at 425 F.
  • Start by drizzling an oven safe pan, and adding the kale. Cook for about a minute then drizzle a little bit of water to allow it to steam and wilt. Cover it with a lid, and add the rest of the veggies until they’re partially cooked through.
  • Meanwhile whisk the egg whites (or eggs), and the milk.
  • Add the wisked egg whites into the pan with the cooked veggies and with a wooden spoon move it around a little bit.
  • Add in the salt, pepper, cheese evenly then put it in the oven.
  • I usually bake for about 8-10 minutes until the top is bubbly and set. Then I cool it completely and slice it with a pizza cutter into 4 slices!

NOTES

  • It keeps well in the fridge in an airtight container for 4-5 days.
  • Use any veggies you want here, or add some chicken or sausage for an extra punch of protein!
  • You can substitute eggs for egg whites, or any kind of cheese or milk in a pinch. (I’ve made it with feta cheese as well- so tasty!)

Enjoy!

Hilda ❤