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Berry Cream Cheese Brioche Pastries

Berry Cream Cheese Brioche Pastries

Soft, sweet dough filled with orange scented cream cheese filling and jammy fruit.

Prep Time 1 hour 20 minutes
Cook Time 30 minutes
Servings 12 pastries


  • 6 tablespoons warm water
  • 1 teaspoon fast acting yeast
  • 2 tablespoons honey like orange blossom honey
  • 2 large eggs
  • 1/2 teaspoon fine sea salt
  • 6 tablespoons butter melted
  • 1 3/4 cups bread flour plus up to 2 tablespoons, as needed
  • 2 tablespoon powdered milk

Cream Cheese Filling

  • 8 ounces cream cheese room temperature
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 1 egg yolk reserve egg white for egg wash
  • zest 1 medium orange
  • 1/8 teaspoon orange blossom water optional


  • 16 ounces mixed berries like chopped strawberries and blueberries
  • 1 teaspoon sugar
  • 1 tablespoon jam
  • 1 egg white egg wash
  • 1 teaspoon water egg wash
  • 2 tablespoons orange blossom honey warmed for brushing final pastries
  • 2 tablespoons raw sugar optional


  1. The first step to making these berry cream cheese brioche pastries is to make your brioche.

    In a large bowl, add warm water (between 105-110 degrees). Then sprinkle on yeast and let it proof for 10 minutes until foamy and activated. For foolproof yeast activation, ensure you use fresh yeast and a thermometer for accurate water temperature. You cannot have successful bread without proper yeast. So if it doesn’t proof then throw out and start again.

    Once the yeast is proofed then mix in the honey, slightly beaten eggs, and salt. Then incorporate the flour and a touch of powdered milk. The powdered milk is optional but highly recommended for flavor. Work the dough with a wooden spoon until smooth. This dough is very wet and sticky.

    Cover with a damp cloth and allow the dough to rise in a draft free and warm area for about 45 minutes.

    Once the dough has risen, dust a surface with flour. Then put the dough on top. Roll it out divide into 12 pieces OR (Cut with a biscuit ring). Shape the dough pieces into rounds and set onto two parchment covered baking sheets. Allow the bread to rise on the counter for another 30 minutes.

    Then flatten each round again, pushing the middles down for a well to hold the cream cheese filling. Meanwhile, heat the oven to 375 degrees and make the cream cheese filling.


    These berry cream cheese brioche pastries have a luscious filling that is creamy, slightly sweet, with a hint of orange blossom.

    To make your filling, use a hand mixer or whisk to mix cream cheese and sugar until smooth and no lumps remain. Then add an egg yolk and whisk for a minute. Then add orange zest and vanilla extract and orange blossom extract.

    Reserve the egg white for your egg wash


    These berry cream cheese brioche pastries can be topped with various fruits. I used a mix of fresh blueberries and strawberries.

    Chop the strawberries and combine with the blueberries. Toss with a teaspoon of sugar and a tablespoon of jam, like apricot or strawberry.


    Make a simple egg wash of the egg white and a teaspoon of water.

    Fill each brioche pasty with approximately a tablespoon of the filling. Then gently brush with egg wash.

    Then top each pastry with the macerated berries. They will spread whole baking.

    Then bake the berry cream cheese brioche pastries for approximately 22-28 minutes.

    Allow to cool before serving. For extra sheen on the fruit, brush on an extra bit of warm jam OR orange blossom honey for extra honey flavor.