Berries N Cream Keto Braided Pastry





Ingredients:


Dough:

1/2 batch "Everything Dough" Click HERE for recipe

2 tablespoons Pyure Sweetener

2 teaspoons vanilla extract


Filling:

1- 8oz cream cheese block

1/4 cup frozen blueberries

1/4 cup frozen raspberries

1/3 cup Pyure granulated sweetener


Glaze:

1 egg

1 tablespoon Pyure sweetener


Tools needed:

Parchment paper

Cooking spray

Silicone Baking Mat

Pastry Brush


Directions:

Make a "well" in the center of the dough, adding in the Pyure and vanilla extract. Knead until all ingredients are combined. Lay down parchment paper, put dough in the middle and top with another piece of parchment paper.

Work the dough out into a rectangular shape, about 1/8" thick. You can use a knife to cut a "repiece" the dough to follow the size you need.





Shape it out into a rectangle measuring approximately 12" x 8" Using a pizza cutter or sharp knife, cut each side into angled strips about 1-inch wide down each side, leaving the center third of the dough uncut for the filling. At this time, transfer the dough (leaving it on the parchment paper) to the silicone mat lined sheet pan. This makes it easier to just place it in the oven once you've completed everything and no worrying about the pastry "falling apart"



Slice the cream cheese block horizontally down the middle and place it in the middle of the dough. Slightly spread it out to fill the area. Top the cream cheese with half of the Pyure sweetener















Now add the frozen berries and top with the remaining part of the Pyure sweetener for the filling. Fold strips of dough into the center, crisscrossing the filling by alternating strips from each side. Lightly press ends to seal, and straighten out the braid with your hands, if necessary, to straighten. If your hands get sticky, just wet them with a bit of warm water and continue braiding.
















Brush the top of the seal with the egg wash you prepared and sprinkle with Pyure once completed.

Lift the pastry

















Place in the oven and bake for 25 minutes. Allow to cool completely before serving.


Serves approximately 12- 14 guests