Store-bought puff pastry means making this Berry Cheesecake Star Bread is a breeze. A cream cheese and berry filling is sandwiched between flaky pastry, twisted and baked for a tasty and stunning centerpiece – a perfect brunch treat or dessert to share with friends!
Who says star breads need only be made during the holidays?
Whether you stuff it with a sweet or savoury filling, star breads are a wow-worthy treat to indulge in any time of the year.
The beautiful design looks intricate but is quite simple to do, and by using store-bought puff pastry, you can have this Berry Cheesecake Star Bread from the oven to the table in just 30 minutes.
Star Bread or Snowflake Bread?
I spent a couple of days trying to find the history of star bread, also known as snowflake bread. Sometimes even called Swedish star bread, but not to be confused with putok star bread from the Philippines. I even asked a Swedish friend, and they could find no connection to Sweden either.
So, if you happen to know how star bread, snowflake bread, Christmas bread or flower bread came to be, please let me know!
Cook along with me:
Ingredients for Berry Cheesecake Star Bread
With just 6 ingredients you can make this impressive Berry Cheesecake Star Bread. Here’s what you need:
Puff pastry. You’ll need 2 sheets of puff pastry for this recipe. Traditionally, star breads have 3, even 4 layers, but that’s when they’re made with yeasted dough. When using puff pastry, you want to keep things light and not compress the pastry so that it can rise effectively and crisp up in the oven.
A note on puff pastry. I used ready-rolled, 24x24cm puff pastry sheets that didn’t require any additional rolling. If using puff pastry rolls, refer to the directions. They can be made a little larger if needed by gently rolling them out evenly. You need 2 separate sheets of puff pastry that you can place a 20-23cm plate on and have a little excess pastry all around so you can cut out two circles.
Thawing puff pastry will also vary depending on the type that you use. Refer to the packaging for directions, but a general rule of thumb, ready-rolled sheets thaw and become pliable in about 15 minutes at room temperature. Rolled puff pastry will take at least 1 hour to become pliable. If your puff pastry gets too soft and the edges start to dry out, it’s best to pop it back in the freezer for a few minutes to firm back up as it’ll be much easier to work with.
Cream cheese. Can’t make a Berry Cheesecake Star Bread without a little cream cheese! Make sure it’s softened enough to be able to stir and spread, but still cold.
Mixed berry compote. Or jam. I made this star bread with my own homemade mixed berry compote (who wants the easy recipe?) But you can easily sub it out for your favourite jam in the pantry. A blackberry jam would be lovely in this recipe.
Icing sugar. Depending on the compote or jam that you use, you might need to adjust the sweetness once it’s mixed in with the cream cheese. If adding icing sugar, go slow, add a little at a time and mix well until it tastes right to you. You’ll need some more icing sugar to sprinkle over the whole star bread too.
Egg wash. Just 1 egg whisked with a splash of water will give you an egg wash to help the puff pastry get lovely and golden brown. Don’t skip this step. If you don’t have an egg, you could use a milk wash instead.
Fresh berries. To serve alongside the Berry Cheesecake Star Bread. If you want.
How to Make Berry Cheesecake Star Bread
Make the filling. You can make the filling while the puff pastry is thawing. Simply mix together the cream cheese, berry compote or jam and icing sugar. Stir well to combine and store in the fridge until ready to use.
Cut the pastry. When the puff pastry is pliable, working with one sheet at a time, place a 20-23cm plate on top of the pasty as a guide and cut away the excess. Repeat with the second sheet of puff pastry.
Fill the pastry. Spread the berry cream cheese filling all over the pastry, leaving a 3cm border along the edge.
Twist. Place a small plate or glass in the centre of the pastry circle and then cut 16 even pieces into the pastry, cutting only up to the guide. Cut cleanly and don’t drag the knife so the puff pastry will rise well and evenly. Or use scissors. Then, grabbing two pieces at a time in either hand, twist each strand away from each other. Twist each strand one and a half times, connecting the one or both corners of the end (in my video, I’ve connected both ends to make points. In the photos, you can see I’ve only connected one corner, both work.) Repeat until you’ve twisted all strands.
Egg wash. Brush a thin coating of egg wash all over the star bread to help the puff pastry get beautifully golden brown.
Bake. This is the best part, when your whole house smells all warm and tasty like a bakery. Bake in a very hot oven for 30-35 minutes or until the puff pastry is puffed and golden brown.
Eat. Dust with more icing sugar, scatter around some fresh berries, admire and pull apart and share with friends.
Love pastry? Here are some other sweet and savoury treats to try:
If you make this Berry Cheesecake Star Bread, please be sure to leave a comment and let me know. What flavour jam did you use? Did you have it for brunch or dessert? Or tag me over on Instagram, I love seeing what you guys are making from the blog!
Berry Cheesecake Star Bread
Ingredients
- 2 sheets of puff pastry, thawed and just pliable but still cold
- 1 tablespoon cream cheese, softened
- 2 tablespoons berry compote or jam
- ½ – 1 tablespoon icing sugar, to taste, optional
- 1 egg
- 1 tablespoon water
- Icing sugar, to dust
- Fresh berries to serve, optional
Instructions
- Preheat the oven to 220°C degrees.
- Make the filling by combining the cream cheese and compote or jam. Depending on the compote or jam that you use, you might need to adjust the sweetness once it’s mixed in with the cream cheese. If adding icing sugar, go slow, add a little at a time and mix well until it tastes right to you. You’ll need some more icing sugar to sprinkle over the whole star bread too.1 tablespoon cream cheese, 2 tablespoons berry compote or jam, ½ – 1 tablespoon icing sugar
- Place a puff pastry sheet onto some baking paper and then place a 20-23cm plate on top of the pastry sheet. Using the plate as a guide, cut out a circle from each sheet.2 sheets of puff pastry
- Spread the berry cream cheese mixture evenly onto one of the puff pastry circles, leaving a 3cm border. Place the second circle of puff pastry on top and gently press to seal the edges.
- Place a cookie cutter or glass as a guide in the centre of the pastry circle and then cut 16 even pieces into the pastry, cutting only up to the guide. Cut cleanly and don’t drag the knife so the puff pastry will rise well and evenly. Or you can use scissors. Remove the guide.
- Grabbing two pieces at a time in either hand, twist each strand away from each other. Twist each strand one and a half times, connecting one or both corners of the end to seal (in my video, I’ve connected both ends to make points. In the photos, you can see I’ve only connected one corner, both work.) Repeat until you’ve twisted all strands to form 8 points.
- Make the egg wash by whisking together the egg with a splash of water. Brush it all over the top of the pastry and bake for 30-35 minutes, or until puffed and golden brown.1 egg, 1 tablespoon water
- Sprinkle with icing sugar and serve warm with fresh berries.Icing sugar, Fresh berries to serve
