Pineapple Cheesecake Braid (Puff Pastry)

A flaky puff pastry braid loaded with cheesecake filling and pineapple slices is perfect with coffee and makes a beautiful dessert!

My delicious pineapple cheesecake braid with puff pastry is simple and beautiful. I posted my almond cheesecake braid a few months ago, and you guys loved it so much that the views were through the roof. It got me thinking about how I could turn it into a refreshing summer dessert since it’s heating up outside, and this version is the result—sweet pineapple with a luscious cheesecake cream stuffed inside flaky, buttery puff pastry. You’re going to make this all summer long!

The cheesecake filling is so creamy and decadent that I could eat it with a spoon. The pineapple is juicy, tart, and sweet, and the puff pastry is heavenly, as always, with flaky, soft layers, a crisp golden top, and a buttery flavor. It’s all so easy to pull together that you can use it as a quick dessert or store a couple in the freezer for surprise guests. You guys are going to love it!

Why will everyone love it?

Tart, sweet

Juicy pineapple,

Smooth, creamy

Lucious cheesecake cream,

Buttery, flaky

Light puff pastry.

What do I need to make a pineapple cheesecake braid?

10 x 15-inch sheet puff pastry –I get them at the restaurant supply store and love that they’re so big I don’t have to roll them out. If you can’t get them, you can pinch two store-bought sheets together and roll them out to the same measurements.

Sliced almonds -adds to the almond flavor in the cream filling and provides a crunch to every bite.

Heavy cream -this helps the pastry brown and the almond slices stick. I prefer using it over an egg wash because I don’t care for the egg flavor an egg wash leaves behind.

Granulated sugar -okay… you can’t skip this. After the cream wash, I sprinkle it over the pastry, and it bakes into the top of the puff pastry, creating the most amazing sweet crunch on top of the braid. It really elevates an already delicious pastry.

Can pineapple slices -I take the shortcut because canned pineapple comes in its own juices, but you can use fresh pineapple, too.

Confectioner’s sugar -this is optional as a topping. You can use it in addition to almonds and granulated sugar or instead.

What do I need for the filling?

Cream cheese -softened to room temperature so the sugar, yolks, and extracts can blend in easily. You can pop it in the microwave for about 10 seconds at a time until it softens if you forget to leave it out on the counter.

Granulated sugar -to sweeten the tangy cream cheese and enhance the extract flavors.

Egg yolks -create a smooth, creamy, velvety texture to the filling you can’t resist.

Pure vanilla extract -adds the marshmallowy vanilla flavor of cheesecake.

Pure almond extract -adds nuttiness and pairs perfectly with the pineapple.

Can I swap out the pineapple?

Yes! You can swap out the pineapple for any fruit. Peach season is upon us, and fresh or canned would make a really lovely braid. I’ve done pears before, and any canned fruit would be good. Someone try plums and let me know how it turns out!  

How do I thaw puff pastry?

Thaw the puff pastry at room temperature and place it over a sheet of parchment paper.

How do I make the filling?

In a large mixing bowl, combine all the filling ingredients together and beat until smooth and fluffy.

How do I layer the braid?

Cut an even number of diagonal slits on each side of the pastry. (see video) Then, spread the filling down the center of the pastry. Drain the pineapple slices, cut them in half, and arrange the pineapple slices over the cream.

How do I create the braid pattern?

Fold the strips of pastry over the filling in a crisscross pattern to form a braid. Then, brush the pastry with cream and sprinkle with sliced almonds and 1-2 tablespoons of granulated sugar. Place the braid and the parchment onto a baking tray and chill in the freezer for 20-30 minutes or in the refrigerator for an hour.

How long do I cook the braid?

Preheat the oven to 400 °F, 200 °C while the braid is in the freezer. Then, bake it on the center rack for about 35 minutes or until puffed and golden.

How do I serve a Pineapple Cheesecake Puff Pastry Braid?

To add an extra layer of sweetness, dust the braid with confectioner’s sugar and serve on a beautiful cutting board or long, slender platter. Don’t forget the hot Greek coffee, as your guests will love how well it pairs with the braid. Kali Orexi!

How do I make cheesecake braid ahead of time?

Assemble the braid and chill in the freezer overnight or for up to 3 months. Once frozen, wrap it with plastic wrap to keep it from absorbing freezer odors. Bake it frozen at 400 °F until puffed and golden, about 45 minutes.

More Puff Pastry Dessert Ideas:

• Ricotta Almond Cheesecake Braid (Puff Pastry)
• The Most Delicious Caramel Apple Galette in Puff Pastry
• Easy Puff Pastry Danishes
• Almond Croissant Puff Pastries

Watch the Video: