Prepare to tantalize your taste buds with a dessert that's about to become your new obsession! Imagine a golden, flaky puff pastry braided to perfection, hiding a creamy, tropical filling that will make your mouth water. This Pineapple Cheesecake Braid is not just a dessert – it's a culinary masterpiece that combines the richness of cream cheese with the sweet, tangy burst of pineapple in a show-stopping presentation that's surprisingly easy to make. Whether you're looking to impress guests or treat yourself to something extraordinary, this recipe is your ticket to dessert heaven!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 sheet puff pastry
- 1 cup cream cheese
- 1/2 cup powdered sugar
- 1 cup crushed pineapple (drained)
- 1 tsp vanilla extract
- 1 egg (for egg wash)
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking.
- Thaw the puff pastry sheet according to package instructions. It should be pliable but not sticky.
- In a medium mixing bowl, combine the cream cheese and powdered sugar. Use a hand mixer or a whisk to blend until smooth and creamy.
- Add the drained crushed pineapple and vanilla extract to the cream cheese mixture. Stir until well combined, ensuring that the pineapple is evenly distributed.
- On a lightly floured surface, roll out the puff pastry sheet to smooth out any creases and to slightly enlarge it.
- Transfer the rolled-out puff pastry to the prepared baking sheet. Using a sharp knife or pizza cutter, make diagonal cuts along the edges of the pastry, about 1 inch apart, leaving a solid strip in the center for the filling.
- Spread the pineapple cream cheese mixture evenly down the center strip of the puff pastry, ensuring not to overfill.
- Starting from the top, fold the diagonal strips over the filling, alternating sides to create a braid pattern. Pinch the ends to seal the filling inside.
- In a small bowl, beat the egg to create an egg wash. Brush the egg wash over the braided pastry to give it a golden color when baked.
- Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown.
- Once baked, remove from the oven and allow to cool for a few minutes before slicing.
- Serve warm or at room temperature, and enjoy your delicious Pineapple Cheesecake Braid Puff Pastry!
Tips
- Pastry Preparation: Ensure your puff pastry is thawed but still cold for the best rise and flakiness.
- Moisture Management: Thoroughly drain the crushed pineapple to prevent a soggy braid.
- Even Distribution: Use a spatula to spread the filling evenly, leaving enough border for braiding.
- Egg Wash Technique: Apply the egg wash gently with a pastry brush for a beautiful golden sheen.
- Cooling is Crucial: Let the braid rest for a few minutes after baking to set the filling and make slicing easier.
- Serving Suggestion: Dust with powdered sugar or drizzle with a light glaze for extra indulgence.
- Make-Ahead Magic: Prepare the filling in advance and assemble just before baking for convenience.
- Storage Tip: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 28g
Protein: 5g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 65mg
