Description
Raspberry Jam Cream Cheese Breakfast Braids are delightful pastries that combine tart raspberry jam with creamy cream cheese, all wrapped in flaky puff pastry.
Ingredients
Scale
- 1 sheet of puff pastry (thawed if frozen)
- 4 oz cream cheese (softened)
- 1/2 cup raspberry jam
- 1/4 cup powdered sugar (for dusting)
- 1 egg (beaten, for egg wash)
- 1 teaspoon vanilla extract (optional)
- A pinch of salt
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine softened cream cheese, powdered sugar, vanilla extract (if using), and a pinch of salt. Mix until smooth.
- On a lightly floured surface, roll out the puff pastry sheet to smooth it out and slightly increase its size. Cut into a rectangle, approximately 10×12 inches.
- Make diagonal cuts along both long sides of the rectangle, about 1 inch apart, leaving the center section uncut.
- Spread the cream cheese mixture evenly down the center of the pastry rectangle and top with raspberry jam.
- Fold the top edge of the pastry over the filling, alternating strips from the left and right sides to create a braid pattern. Press the ends to seal.
- Brush the top of the braided pastry with the beaten egg.
- Bake for 20-25 minutes, or until puffed and golden brown.
Notes
- Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- To reheat, bake at 350°F (175°C) for about 10 minutes.
- For freezing, wrap each braid tightly in plastic wrap and then in aluminum foil; can be frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 braid
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Raspberry Jam, Cream Cheese, Breakfast, Pastry, Braid