Lemon blackberry braid is a flaky, sweet treat! Deliciously tangy lemon curd marries perfectly with juicy blackberries, which are then wrapped in store bought puff pastry for an easy and impressive looking treat.
To say that the past two weeks have been crazy would be a gross understatement. We’ve had a little bit of everything going on around here. Mostly good, a lot of fun, with a fairly a minor blemish tossed in to keep me on my toes.
To kick things off, Bacon Slayer started a new job with a new company! His former company has been regularly and dramatically downsizing for the past few years–the constant stress of which was beginning to take a toll on us all. We’ve been praying for the past couple of years for the right opportunity to come along so that he could make the switch. Now that he has, I’m so thankful to see his passion for work return. The more relaxed body posture and near continuous smile on his face is also a welcome sight. It’s totally worth the all of the travel Bacon Slayer will be doing for training in the next few months.
Spring seems to have finally made an appearance in northern Michigan. Hooray! I can’t even begin to describe how nice it is to be able to hike in the woods without arctic layers and snowshoes. The Sons love to hike in search of woodland treasures. Our most recent exploration yielded wild myrtle (purple flowers), a random golf ball, the first Trillium of spring (white flowers), a pile of crow feathers, and more new walking sticks and “stick guns” to add to our collection on the porch. I’m pretty sure that the crow didn’t come out on the better end of whatever caused him to lose all of his feathers, but (thankfully) we didn’t find any further confirmation of his presumed demise.
The hikes are only further fueling my obsession with my FitBit Flex. I love that little wristband keeping track of my movement each day. It keeps me honest. It keeps me moving. Hopefully it’ll keep me a little less jiggly. Although, I must say that the first time I ran with the FitBit, I was hugely disappointed to discover that I hadn’t immediately hit my daily 10,000 step (5 mile) goal. Logically, I knew I didn’t run 5 miles, but somehow I felt that running steps should count at least double toward my goal because running is hard! Ah, well. A girl can dream! If you have a FitBit, send me a friend request so that we can motivate each other! I’m registered as Comfortably Domestic.
Spring also means that soccer has been in full swing for the past six weeks. Soccer season requires that I juggle our normal family schedule with that of three soccer teams–including the “little kid” team that I coach. I love soccer season!! I also love sleep, so I’ll have to make a note to catch up on that right after the season ends.
In the midst of all that crazy, my BFF Jeanne sent a box of the most wonderful coconut creamer to go into my chai lattes! I first splashed the creamy wonder into my tea while I was visiting her in Texas this past winter. Since returning home, I’ve yet to be able to locally source the creamer. Jeanne was kind enough to surprise me with enough coconut creamer to last me a good, long while. In my excitement, I may or may not have done an impromptu happy dance in the yard. I’m prone to that sort of thing.
Remember those sweet little first birthday cakes that I made for my friend Amy’s twin girls? She was kind enough to send me a photo of her adorable party tablescape, complete with my cakes. Isn’t that just the sweetest setup ever?
Speaking of the need for set ups…
Following Bacon Slayer’s week away for his initial job training, the Baby slipped while running laps on our hardwood floor and broke his arm. After nearly five hours in the emergency room, the poor thing had to wait all weekend before we could see an orthopedic doctor to cast his arm. I wish I could say that the waiting was effortless for all of us involved, but the weekend was anything but easy.
Son #4 was fine–unless he moved in any way-which accounts for the fact that he only slept for two 2-hour blocks in 39 hours. Broke my heart to see him in pain and so completely exhausted! He was a real trooper about letting me keep ice on his arm, to try to keep the swelling down. I’m not going to lie–the Baby pretty much got to eat whatever he felt like and watch more Dinosaur Train than he had in his entire life to date during that weekend.
Babies with uncasted fractures are entitled to do whatever keeps them comfortable in my house. It’s a Rule.
In the midst of all the just-short-of-crazy goings on, Son #2 did the sweetest thing. He quietly approached me in the kitchen and gave me a gentle hug, that is his way. He then asked,
“Mom? I was wondering when you were going to make Grandma’s lemon blackberry Danish pastry again? Because it’s really good.”
I love that kid. He’s such a doll.
He also tends to get a little anxious with upheaval. Son #2 had done so well in keeping it together while the household happenings were in disarray.
So, my first inclination was to go ahead and make my Grandma’s lemon blackberry pastry.
If only that pastry recipe didn’t require six hours to complete! Six hours of uninterrupted free time that I do not often have at my disposal. However, I understand the exact feeling of solace that Son #2 sought with his request because Grandma’s pastry brings about such feelings of warmth and comfort. I needed to come up with another idea to bring that kind of comfort to my boy. Preferably something extra delicious that could be finished in a short amount of time.
After combining a mere three store bought ingredients, a delicious lemon blackberry braid came out of the oven 30 minutes later.
The 3-Ingredient Lemon Blackberry Braid was born of juicy, preserved blackberries resting atop a tangy lemon curd filling, which is then enveloped in a beautiful, buttery sheet of braided puff pastry before being baked to golden perfection.
Lemon Blackberry Braid is just the sort of thing to bring a sense of comforting solitude to a busy season.
Deliciously tangy lemon curd marries perfectly with juicy blackberries, which are then wrapped in store bought puff pastry for an easy and impressive treat.
15 minPrep Time
15 minCook Time
30 minTotal Time
- 1 frozen Puff Pastry Sheet (one half of a 17.3 oz. package), thawed
- ¼ C. lemon curd, homemade or store bought
- 1 heaping Tbs. blackberries, fresh or preserved
- 1 Tbs. 2% Milk or Half & Half
- 2 tsp. coarse cane sugar (such as Sugar in the Raw)
- Preheat oven to 400 degrees F. Line a half sheet pan with a silicone baking mat or parchment paper.
- Thaw the pastry according to package directions—if the pastry comes folded into thirds, I highly recommend opening the pastry so that it lays flat to thaw. Once thawed, Roll the length of the pastry slightly to lessen the creases, and until it is about 10-inch in length.
- Spread the lemon curd lengthwise through the center third of the pastry sheet, leaving the outer two thirds of the pastry, along with ¼-inch from the center ends clean. (The lemon curd should look like a wide stripe in the center of the pastry.) Scatter the blackberries over the lemon curd.
- Use a small paring knife to cut ten, 1-inch wide strips along each of the outer edges of the pastry, coming to within 1/8-inch of the filling in the center. Begin at one end, and alternate folding the strips over the filling in the center-- fold one strip toward the center first, then fold the strip directly opposite that strip toward the center, slightly overlapping the strips as you go along, until the filling is covered. I like to work left first, then right, and then repeat to form the braid. Once the braid is complete, it may be brushed lightly with a little milk and sprinkled with coarse sugar before baking, although it is not necessary.
- Bake in the preheated 400 degree F. oven for 15 to 18 minutes, or until golden. Remove from the oven and let the braid rest on the baking sheet for 4 minutes before transferring it to a cooling rack to cool. Braid may be served warm, or allowed to cool completely before slicing to serve. Leftover pastry should remain crisp and flaky for one day if stored wrapped in aluminum foil, and kept at room temperature.
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