This braided pastry is an absolute treat. Buttery, flaky puff pastry is filled with delicious cream cheese and strawberry jam. Baked until golden brown. Use store-bought puff pastry sheets or make your own from scratch.
Table of Content
Jam desserts are one of my childhood favorite treats. We love jam in bread, croissants, Danish pastry, pies, or puff pastry. The best part about jam is that it's one versatile ingredient. For example, you can use it with cream cheese or on it's own with puff pastry.
About this braided pastry
Braided pastry makes a lovely presentation. It also showcases all those wonderful layers in the puff pastry, especially if you make puff pastry from scratch.
For this one, you can use store-bought puff pastry sheets or the ready to roll puff pastry dough. Alternatively, you can also use a Danish pastry dough. One sheet would make two such braids. I highly recommend you do not roll the pastry too thin. You do want to see those layers which when rolled thin can get lost.
For the filling, I am using cream cheese and strawberry. You can also use only cream cheese or only jam. Today, I am using my fresh microwave jam because strawberries are in season. But, the cream cheese and raspberry jam is my absolute favorite with this.
Ingredients and substitutes
- Puff pastry - You can use store-bought puff pastry sheets or make your own puff pastry from scratch.
- Cream cheese - Make sure the cream cheese is not less than 25% fat or it will leak out of the pastry while baking. It will also make a soggy pastry.
- Sugar - I am using fine white granulated sugar, but you can also use 2 tablespoon of powdered sugar.
- Flour - This helps thicken the cream cheese mixture so it does not go soggy.
- Lemon zest - Adds a refreshing flavor, but does not make it lemony. You can add 1 tablespoon lemon juice as well.
- Strawberry jam - I am using my homemade microwave strawberry jam, but you can also use store-bought jam.
Step by step instructions
- Preheat the oven at 200 C/ 390 F.
- Cream cheese spread - combine all ingredients in a bowl - set aside.
- Roll puff pastry to a rectangle - 12 x 6-inches wide.
- Transfer to parchment paper so it's easier to move to the baking tray.
- Mark the pastry at 1 ½" from both edges lengthways (see video).
- Cut off two corners (triangles) from the top and bottom - see the video.
- Spread a generous amount of cream cheese down the center (I prefer to use a piping bag).
- Then, spread a generous amount of strawberry jam over the cream cheese mixture ( I prefer to use a piping bag).
- Using a sharp knife or pizza wheel, cut slanting strips along both sides of the pastry.
- Fold both ends at the top and bottom over the filling (this will prevent the filling from coming out when baking).
- Braid the pastry by crossing the strips over the filling overlapping each other (see video).
- When you reach the end, you can overlap any excess strips or cut them off.
- Pick the pastry with the parchment paper and transfer it to the baking tray.
- Brush the pastry with beaten egg.
- Bake in a preheated oven for 20 to 25 minutes, or until golden brown.
- Remove from the oven and let cool for at least 10 minutes - Do not try to transfer as the pastry may break and do not serve as the jam will be bubbling hot.
- Serve warm or room temperature.
Frequently asked questions
This braided pastry will keep at room temperature for up to 2 days. You can keep it in the fridge for up to a week and in the freezer for up to a month.
Danish pastry also works wonderfully with braided pastry.
NO, you can use any other fruit jams such as raspberry, blackberry, blueberry, apricot, peach, etc.
Fruit fillings have more moisture than jams, which can leak out of the pastry. However, you can cook the filling until all excess moisture is evaporated, cool then use as a filling
No. You can also make this pastry with only jam in the pastry or you can also use other creamy fillings, like my almond cream and pastry cream.
Yes, of course. Puff pastry is eggless. You can also omit the egg yolk in the cream cheese filling. And, brush the pastry with cream for a nice golden finish.
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Printable Recipe
Cream Cheese Strawberry Braided Pastry
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Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 1 sheet (245 g) Puff pastry (chilled not frozen)
- ½ cup Strawberry jam
- ½ cup Cream cheese (25% or more)
- 2 tablespoon Sugar
- 1 Egg yolk
- 1 tablespoon All-purpose flour
- ½ teaspoon Vanilla extract
- ½ teaspoon Lemon zest
- 1 Egg (beaten for egg wash)
Instructions
- Preheat the oven at 200 C/ 390 F.
- Cream cheese spread - combine all ingredients in a bowl - set aside.
- Roll puff pastry to a rectangle - 12 x 6-inches wide.
- Transfer to a parchment paper so it's easier to move to the baking tray.
- Mark the pastry at 1 ½" from both edges lengthways (see video).
- Cut off two corners (triangles) from the top and bottom - see video.
- Spread a generous amount of cream cheese down the center (I prefer to use a piping bag).
- Then, spread a generous amount of strawberry jam over the cream cheese mixture.
- Using a sharp knife or pizza wheel, cut slanting strips along both sides of the pastry.
- Fold both ends at the top and bottom over the filling (this will prevent the filling coming out when baking).
- Braid the pastry by crossing the strips over the filling overlapping each other (see video).
- When you reach the end, you can overlap any excess strips or cut them off.
- Pick the pastry with the parchment paper and transfer it to the baking tray.
- Brush the pastry with beaten egg.
- Bake in a preheated oven for 20 to 25 minutes, or until golden brown.
- Remove from the oven and let cool for at least 10 minutes- Do not try to transfer as the pastry may break and do not serve as the jam will be bubbling hot.
- Serve warm or room temperature.
Recipe Notes & Tips
- Puff pastry must be kept chilled at all times. It makes it easier to work and keep the layers intact.
- Use a full-fat cream cheese filling so it won't make the pastry soggy.
- Work on parchment paper to its' easier to move the pastry around.
- Use a thick jam, leaving any syrup behind. This way it won't leak out of the pastry.
- Do not roll the puff pastry too thin - puff pastry is delicious as well.
- Do not add too much filling to the pastry. There must be a nice balance between the two: sweet, creamy center and flaky pastry.
- Bake until the pastry is golden brown but also cooked through. If necessary tent the pastry for the last few minutes of baking.
- I am using strawberry jam but you can use other jams as well
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Ms. Java
I made a "shortcut" puff pastry recipe then made your filling with Cherry Preserves which I had on hand and it was nice and thick. It was a winner! Really delicious cream cheese mixture would be wonderful with any flavor jam. Thank you for your recipe, detailed directions and video.
Veena Azmanov
You are welcome Java. Happy you enjoyed it.
Susan Pontani
Hello Veena,
I plan to try the cream cheese strawberry braided pastry for Thanksgiving. Do the ingredients make 2 braided pastries or 1? Step 3 reads 'cut the puff pastry sheet in half. Then roll EACH puff pastry to a rectangle...' If it makes 2, then 1/4 cup strawberry jam, 1/4 cup cream cheese, etc for each pastry?
Thank you!
Susan
Veena Azmanov
Ah, Susan. No, actually we make one braid with this. I presumed the puff pastry sheet is large. I need to cut mine in half.
But, thanks for bringing it to my attention. I have corrected it to use one sheet. I hope that helps.
Let me know if you have any questions.