Cherry, Cream Cheese Pastry Braid

Photos by Simon Lambert

Serves: 6–8

Preparation time: 15 minutes

Cooking time: 25 minutes

Skill level: Easy

Ingredients

• 1 sheet Heritage Bakers ready-rolled flaky puff pastry just thawed

• 100 g cream cheese, softened

• 1 Tbsp icing sugar

• ½ tsp vanilla extract or paste

• 100 g cherry compote or canned pitted cherries, drained

• 1 egg yolk + 1 tsp milk, for brushing

• Icing sugar, for dusting (optional)

Method

1. Preheat the oven to 200 °C (180 °C fan). Line a baking tray with parchment paper.

2. In a small bowl, mix cream cheese, icing sugar, and vanilla until smooth.

3. Lay the puff pastry sheet flat on the tray.

4. Spoon the cream cheese filling down the centre third (lengthwise).

5. Spoon the cherries over the cream cheese.

6. Using a sharp knife, cut diagonal strips (about 2 cm wide) down each side of the filling.

7. Fold the strips over the filling in a criss-cross pattern to create a braid.

8. Brush the pastry all over with egg wash.

9. Bake for 25 minutes, or until golden, puffed, and crisp.

10. Cool slightly before dusting with icing sugar and slicing to serve.

Quick Tips: Cream Cheese & Cherry Pastry Braid

Make sure the filling isn’t too wet — drain cherries well to avoid soggy layers.

Chill the braid for 15–20 minutes before baking to help it hold its shape.

Once baked, brush lightly with warm apricot jam for a glossy bakery-style finish.

Leftovers can be gently reheated in the oven — or enjoyed cold the next morning with coffee.

Recipes by Alison Lambert