Raspberry Breakfast Braid
Raspberry breakfast braid is made with layers of sweet raspberry pie filling, cream cheese, and a delicious flaky pastry.
Ingredients
Filling
- 4 ounces cream cheese softened
- ¼ cup granulated sugar
- 1 egg yolk
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 1 small lemon zest
- ¾ cup raspberry pie filling
Braid
- 8 ounces crescent roll sheet
Glaze
- 1½ cups powdered sugar
- 2 tablespoons heavy cream
- 1 tablespoon lemon juice from the zested lemon
Instructions
- Preheat the oven to 375°F. Line a large rimmed baking sheet with parchment paper or a silicone mat. Set aside.
- In a medium mixing bowl, using a handheld mixer on medium-low speed, beat together the softened cream cheese, granulated sugar, egg yolk, vanilla extract, salt, and lemon zest until smooth.
- Unroll the crescent roll sheet onto the prepared baking sheet and gently flatten it to a rough 8×14-inch rectangle.
- Using a pizza cutter or sharp knife, cut 10 (1½-inch) strips, at a diagonal, on each side. You want to leave the center solid (about 3 to 4 inches wide) because that is where you will place your filling.
- Evenly spread your cream cheese mixture onto the center of your cut crescent roll sheet, careful not to get it on the cut strips.
- Spoon your raspberry pie filling onto the top of the cream cheese filling.
- STEP SEVEN: Fold the ends of the crescent dough up and over the top of the cream cheese and cherries. This helps the filling to stay nice and neat inside the ends of the raspberry breakfast braid when baked.
- Starting at one end, fold one strip across to the other side of the filling. Then take one strip from the opposite side and cross it over the top of the strip you just placed. Repeat until you have made a criss-cross (braid) pattern on the top of your crescent and fillings. You want to make sure that you go all the way across to the other side when placing your strips. This ensures that your filling does not seep out the sides when baked.
- Bake for 20 to 25 minutes or until golden.
- In a medium bowl, combine the powdered sugar, heavy cream, and lemon juice. Whisk until smooth. If your glaze is too thick, you can add a small amount of additional lemon juice to thin it. Be careful not to add too much liquid.
- Allow your baked raspberry breakfast braid to cool on the counter for 30 minutes before adding the glaze and serving.
Notes
Garnish or serve with fresh raspberries for a pretty presentation.
Make sure your ingredients are at room temperature so that they blend together fully.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your braid at the lower end of the recommended baking time.
Be sure to allow the breakfast braid to cool down completely before drizzling the top of the braid with the glaze, or the glaze will melt right off the braid. Do not mix up the glaze until the braid is cooled down, or cover it tightly with plastic wrap so that no air gets to the glaze. You do not want it to get crusty on the top before drizzling, or there will be chunks in it.