Berry Cheesecake Star Bread

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!

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Course: Brunch, Dessert, Festive

Cuisine: Western

Diet: compote, cream cheese, jam, puff pastry, strawberries

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: to 8

Author: Eff | Food Daydreaming

Equipment

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

Cook along with me

Notes

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.

Did you make this recipe?Mention @food_daydreaming or tag #fooddaydreaming on instagram. I love seeing what you all come up with!

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