Blueberry Cream Cheese Almond Braid

I recently hosted a baby shower for the first time and as I was searching for good brunch recipes, I found this one that I've been saving for a special occasion and couldn't wait to make it!  It's been staring at me from my Pinterest board for weeks and I just knew it would taste as yummy as it looked.  (Yes, I did test a new recipe out on other people.  And yes, I always do that.)  One of my favorite blogs is Willow Bird Baking!  If you haven't checked it out, she bakes some of the yummiest things.  I could have eaten the cream cheese filling alone it was so good.  And the crunchy almond topping with the blueberry center...it was heaven for breakfast. 

Blueberry Cream Cheese Almond Braid

Recipe only slightly adapted from Willow Bird Baking

Dough and Filling Ingredients:

2 cups all-purpose flour, sifted

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter

3 ounces best quality cream cheese

1/2 cup milk, minus 1/2 teaspoon

1/2 teaspoon almond extract

1/2 cup blueberry preserves (or your favorite preserves)

Cream Cheese Filling Ingredients:

8 ounces regular or fat free cream cheese, room temperature

1/4 cup granulated white sugar

1 large egg

1/2 teaspoon pure vanilla extract

Icing Ingredients:

1/2 cup powdered sugar

1 tablespoon milk

1/8 teaspoon vanilla

1/8 teaspoon almond extract

2 tablespoons toasted sliced almonds

Directions:

NOTE: To prepare this braid in advance, complete all steps and assemble the braid but do not bake. Cover the braid on its parchment lined baking sheet with plastic wrap and refrigerate overnight. Set out in the morning as you preheat the oven and then bake as usual.

Make the cream cheese filling. In your electric mixer, or with a hand mixer, beat the 8 ounces of room temperature cream cheese until smooth. Add the sugar, egg, and vanilla extract and beat until creamy and smooth. Set aside while you make your braid. (I chose to use fat free cream cheese.  It was a thinner consistency than hers but tasted and baked up perfectly.)

Preheat oven to 425 degrees F. In the bowl of a food processor, mix the flour, baking powder, and salt. Add the cream cheese and butter into the flour mixture and pulse to cut the fat into the flour (about 6 pulses). Add the milk and almond extract and blend into a loose dough.

Turn the dough onto a floured surface and knead VERY LIGHTLY for 4-5 strokes. (NOTE: This is the step at which you can ruin the braid. If you overwork the dough, the pastry will be tough. Just gather the dough together and don’t worry about making it smooth. It will still look a little rough. That’s perfect.)

Between two sheets of waxed paper, roll the dough to an 10x15-inch rectangle. Turn dough out onto a lightly greased baking sheet and remove the waxed paper. Measure and mark the dough lengthwise into thirds. Spread preserves down the middle third of the dough and spread a thick line of the cream cheese mixture on either side of the preserves (still remaining in the middle third of the dough — try to keep your filling about ½ inch from the mark on both sides.)

Make 2¾-inch slight diagonal cuts at 1-inch intervals on each the long sides. Do not cut into the center jam-filled area. Fold strips, first one from one side and then one from the other side in a rotating fashion, over the filling. It will now resemble a braid. Bake in a 425° oven for 12-15 minutes, until the dough is cooked through and the top is lightly browned.

In a small glass measuring cup with a pouring spout, combine the sugar, milk, vanilla, and almond extract. Drizzle over the top of the braid. If desired, sprinkle on the toasted sliced almonds while the icing is still wet. Serve warm.