These strawberry cheesecake puff pastry braids are a quick, elegant treat that pairs flaky, buttery pastry with a tangy-sweet cream cheese filling and bright, juicy strawberries. They bake up golden and crisp, smell warm and buttery, and offer a soft, creamy center with fresh bursts of strawberry. They are perfect for breakfast, brunch, dessert, or a sweet snack.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 8
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving; values will vary by brand and portion size.)
- Calories per serving: 480 kcal
- Protein: 7 g
- Carbohydrates: 41 g
- Fat: 34 g
- Fiber: 1.5 g
- Sugar: 10 g
- Sodium: 210 mg
Why Make This Strawberry Cheesecake Puff Pastry Braids
This recipe is fast and impressive. You get crisp, flaky pastry and a creamy, slightly tangy center. Fresh strawberries add color, juice, and bright flavor. The braids look fancy, yet they are easy to assemble. They work for a casual weekend breakfast, a tea party, or a simple dessert after dinner. The short ingredient list and quick bake time make this a go-to for busy cooks who still want something special.
How to Make Strawberry Cheesecake Puff Pastry Braids
Below is a simple overview of the method. You’ll prepare the filling, shape the pastry into braids, and bake until puffed and golden. Keep fillings dry and cool, and use an egg wash for a shiny, golden finish.
Ingredients:
- 1 package of puff pastry sheets
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup fresh strawberries, diced
- 1 egg (for egg wash)
- 1 tbsp sugar (for sprinkling)
Directions:
Step 1: Preparation
Preheat the oven to 400°F (200°C). Lightly flour a clean surface and unroll the puff pastry. Cut the pastry into rectangles of your desired size (for example, 8 rectangles for 8 servings). Place the cut rectangles on a baking sheet lined with parchment paper.
Step 2: Mixing
In a bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth and creamy. Spoon about a tablespoon (or enough) of the cream cheese mixture into the center of each pastry rectangle. Top each spoonful with a small pile of diced strawberries, leaving a border around the edges.
Step 3: Cooking
On both long sides of each rectangle, cut parallel slits about 1/2 inch apart to create strips for braiding. Fold the strips over the filling, alternating sides to form a braid effect and cover the filling. Lightly beat the egg and brush it over the top of each braid. Sprinkle the 1 tablespoon of sugar evenly over the braids. Bake in the preheated oven for 20–25 minutes, or until the pastry is puffed and golden brown.
Step 4: Finishing
Remove the braids from the oven and let them cool slightly on a rack for 5–10 minutes. This lets the filling set a bit so it won’t run. Serve warm or at room temperature.
How to Serve Strawberry Cheesecake Puff Pastry Braids
Serve these warm for the best texture and taste. They pair nicely with a cup of coffee, tea, or a simple sparkling wine for brunch. Dust with extra powdered sugar, drizzle with a little warmed strawberry jam, or add a scoop of vanilla ice cream for dessert. For a brunch spread, place them on a platter with fresh berries and mint leaves for color.
How to Store Strawberry Cheesecake Puff Pastry Braids
- Short term: Store cooled braids in an airtight container in the refrigerator for up to 3 days. Cover loosely with parchment to protect the flaky tops.
- Freezing: Wrap cooled braids individually in plastic wrap and place in a freezer bag for up to 1 month. Thaw in the fridge overnight, then re-crisp in a 350°F (175°C) oven for 8–10 minutes.
- Reheating: Reheat in a 350°F (175°C) oven for 6–10 minutes until warmed and crisp. Avoid the microwave; it will make the pastry soggy.
Expert Tips for Perfect Strawberry Cheesecake Puff Pastry Braids
- Keep ingredients cold: Cold pastry handles better and puffs more evenly. Work quickly and return pastry to the fridge if it gets soft.
- Dry the strawberries slightly: Pat diced strawberries dry with paper towel to reduce extra moisture, which can make the pastry soggy.
- Don’t overfill: Too much filling can leak and prevent the braid from sealing and puffing properly.
- Egg wash for shine: Brush with a beaten egg for a glossy, deep golden finish.
- Use room-temperature cream cheese: This helps you achieve a smooth, lump-free filling. But don’t let the cream cheese get warm.
- Trim straight edges: Clean cuts help the braid close neatly and bake evenly.
Delicious Variations
- Mixed Berry: Swap half the strawberries for blueberries or raspberries.
- Lemon Zest: Add 1 tsp lemon zest to the cream cheese for a bright citrus note.
- Nut Crunch: Sprinkle chopped toasted almonds or pistachios on top after egg wash.
- Chocolate Drizzle: After baking, drizzle melted dark chocolate over the cooled braids.
- Mini Bites: Cut smaller rectangles to make bite-sized puff pastry braids for parties.
Frequently Asked Questions
Q: Can I use frozen strawberries?
A: Yes. Thaw and drain them well, then pat dry. Frozen strawberries release more water when thawed, so drying is important to avoid a soggy pastry.
Q: Can I make these ahead of time?
A: You can assemble them, cover, and refrigerate for a few hours before baking. For longer hold, assemble and freeze on a baking sheet, then transfer frozen braids to a bag. Bake from frozen, adding a few extra minutes.
Q: What if my pastry dough becomes too soft while working?
A: Chill the cut rectangles on the baking sheet in the fridge for 10–15 minutes before braiding and baking. Cold pastry puffs better.
Q: Can I use low-fat cream cheese or another cheese?
A: Yes. Low-fat cream cheese works, but the texture and richness will be less. Mascarpone or ricotta (drained) can be used for a different texture and flavor.
Q: How do I prevent the bottom from getting soggy?
A: Place braids on parchment and bake on a preheated baking sheet if possible. Pat strawberries dry and don’t add excess filling. Avoid piling wet toppings under the pastry.
Q: Can I make them dairy-free?
A: Use a dairy-free cream cheese alternative and a dairy-free puff pastry (many brands offer vegan versions). Check labels for suitability.
Q: How many braids will one package make?
A: It depends on the package size and how large you cut the rectangles. This recipe assumes about 8 medium braids from a standard sheet package.
Conclusion
These Strawberry Cheesecake Puff Pastry Braids are simple to make and deliver flaky texture, creamy filling, and bright strawberry flavor in every bite. They look impressive on a plate but come together quickly, making them ideal for guests or an easy treat at home. For a step-by-step video and another take on a similar braided strawberry cream cheese pastry, see this guide: Braided Strawberry Cream Cheese Pastry Recipe + Video (Easy …). Give the recipe a try — the warm, buttery smell and creamy bite are worth it.
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Strawberry Cheesecake Puff Pastry Braids
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
These elegant and quick treats combine flaky pastry with tangy cream cheese and fresh strawberries, perfect for any occasion.
Ingredients
- 1 package of puff pastry sheets
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup fresh strawberries, diced
- 1 egg (for egg wash)
- 1 tbsp sugar (for sprinkling)
Instructions
- Preheat the oven to 400°F (200°C). Lightly flour a clean surface and unroll the puff pastry. Cut into rectangles.
- Beat cream cheese with powdered sugar and vanilla extract until smooth. Spoon filling into the center of each rectangle, topped with diced strawberries.
- Cut parallel slits on both long sides of each rectangle, fold strips to form a braid, then brush with egg wash and sprinkle sugar on top.
- Bake for 20–25 minutes until puffed and golden. Cool slightly on a rack before serving.
Notes
For best texture and flavor, serve warm. Can be paired with powdered sugar, strawberry jam, or vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 10g
- Sodium: 210mg
- Fat: 34g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1.5g
- Protein: 7g
- Cholesterol: 100mg
