Sourdough Pastry Braid Recipe

Sourdough pastry braids are delicious sourdough puff pastry with cream cheese and fruit filling that is baked until golden to create a beautiful bread perfect for special occasions.

Ingredients for Sourdough Pastry Braid

For the dough:

• 1 cup active sourdough starter
• 3 cups all-purpose flour
• 1/2 cup butter, cold and cubed
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1/4 cup cold water
• 1 egg (for egg wash)

For a sweet filling option:

• 8 oz cream cheese, softened
• 1/3 cup sugar
• 1 teaspoon vanilla extract
• Optional: 1 cup of fresh berries, jam, or fruit preserves

For a savory filling option:

• 6 oz cream cheese, softened
• 1 cup shredded cheese (cheddar, gruyere, or your preference)
• 1/2 cup cooked and chopped vegetables or meat
• Herbs and seasonings to taste

Instructions for Sourdough Pastry Braid

1. In a bowl combine flour, sugar, and salt.
2. Cut in cold butter using a pastry cutter until the mixture resembles coarse crumbs.
3. Mix in the sourdough starter and cold water until a dough forms.
4. Knead briefly until smooth, being careful not to overwork the dough.
5. Then wrap your dough in plastic wrap and refrigerate for at least 2 hours or overnight.
6. Prepare your filling by mixing the ingredients in a separate bowl.
7. Preheat oven to 375°F (190°C).
8. On a floured surface, roll out the dough into a rectangle about 12 x 15 inches.
9. Transfer the dough to a parchment-lined baking sheet.
10. Spread the filling down the center third of the dough.
11. Cut diagonal strips along both sides of the filling, about 1 inch wide.
12. Fold the strips over the filling, alternating from side to side to create a braid pattern.
13. Brush the dough with a beaten egg.
14. Bake for 22 to 25 minutes until golden brown and cooked through.
15. Allow to cool slightly before slicing.

Tips for Sourdough Pastry Braids

• Use cold butter and handle the dough minimally to achieve flaky layers

• Make sure your sourdough starter is active and bubbly for the best flavor

• Chill the dough for at least 2 hours before rolling for easier handling

• Slice the side strips with a pizza cutter for clean, even cuts

• Leave about 1 inch between cuts to maintain structural integrity

• Don’t overfill the center or the filling may leak during baking

• Refrigerate the assembled braid for 15-20 minutes before baking to help maintain the shape

• For a shiny finish, brush with egg wash right before baking

• Bake on parchment paper to prevent sticking

• Allow to cool for 10-15 minutes before slicing to let the filling set