Start by preheating your oven to 375°F (190°C). This ensures that it’s nice and hot when the pastry hits the baking sheet. While your oven is heating up, roll out the puff pastry on a clean, lightly floured surface. If you're using frozen pastry, make sure to let it thaw for a bit before handling it. This will make it much easier to roll and cut.

Once your pastry is thawed, roll it out into a rectangle shape. It doesn’t need to be perfect, but you do want it large enough to hold your filling with space to fold it over later. Aim for a rectangle that’s about 10x14 inches.

Now, let’s work on that amazing cream cheese filling that makes this pastry extra special. In a medium-sized bowl, beat the softened cream cheese with the granulated sugar and vanilla extract until it’s smooth and creamy. This only takes a couple of minutes, and you can use a hand mixer or a whisk if you don’t mind a little arm workout. Once it’s perfectly blended, set the mixture aside.

In a small saucepan, add your blueberries and cornstarch. This step is key because the cornstarch helps thicken the blueberry juices into a sweet syrup that holds everything together without making the pastry soggy.

Set the saucepan over medium heat and stir occasionally. After a few minutes, the blueberries will start to soften and release their juices. Keep stirring, and once the mixture thickens and turns into a syrupy consistency, remove it from the heat. Be careful not to overcook the berries—you want them to be tender, but still whole. Let this mixture cool for a bit before adding it to the pastry.

Now for the fun part! Lay your pastry rectangle on a baking sheet lined with parchment paper. Using a sharp knife, make diagonal cuts along both sides of the pastry, starting about 2 inches from the center and working your way down. These cuts will create the strips that form the braid.

Once the pastry is cut, spread the cream cheese mixture evenly down the center of the pastry. Don’t be afraid to pile it on! Then, spoon the blueberry mixture over the cream cheese, spreading it out evenly.

Now comes the tricky-looking part: folding the pastry. Carefully fold the strips of dough over the filling, alternating from one side to the other. It should look like a braid once you’re done, but don’t worry if it’s not perfect! The beauty of this pastry is that it doesn’t need to be precise. Just tuck the ends in to keep the filling from oozing out.

Next, we want to give the pastry that beautiful golden finish. To do this, beat an egg with a splash of milk to create an egg wash. Use a pastry brush to gently coat the top of the pastry braid with the egg wash. This step is optional, but it gives the pastry a shiny, golden look that makes it look professional!

Pop your pastry into the preheated oven and bake for 25-30 minutes. Keep an eye on it during the last few minutes. Once it’s golden brown and the puff pastry is fully risen, it’s done. If you like, you can brush the top with a little more egg wash halfway through baking for extra shine.

Once your pastry is baked to perfection, let it cool for a few minutes before dusting it lightly with powdered sugar. This adds the final touch of sweetness and makes it look just a little fancier!

Once it’s cooled slightly, slice the pastry into portions. I usually cut mine into 6 or 8 pieces, depending on how large I want each slice to be. This Blueberry Pastry Braid pairs perfectly with a warm drink, whether it’s coffee, tea, or a glass of cold milk.