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Raspberry Breakfast Braid
Sweet raspberry breakfast braid features a flaky crust, cream cheese, and raspberry pie filling. This easy-to-make pastry is an indulgent way to start your day.
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Easy to make, delicious, and beautiful to serve, this sweet raspberry breakfast braid features raspberry pie filling and cream cheese wrapped in a delicious flaky pastry. This impressive raspberry breakfast braid is pretty enough to serve at your next brunch gathering or for a special breakfast with your family.
MORE RECIPES: Lemon Raspberry Cookies | Breakfast Crescent Ring | Raspberry Thumbprint Cookies
One of the best breakfast pastries you have ever tasted, this amazing iced raspberry pastry braid is made with store-bought puff pastry and filled with a sweet raspberry cream cheese filling. It’s a delicious treat without all of the fuss of traditional dough.
Ready to eat in about 30 minutes, this flaky breakfast pastry is a delicious treat that you can enjoy for breakfast, brunch, or dessert. The perfect centerpiece to your table, making this delicacy an indulgent way to start your day!
It’s hard to resist this breakfast pastry that would make a great treat for a special occasion or a relaxing weekend at home. The flaky dough will melt in your mouth, as you bite into the light pastry to find the sweet raspberry and cream filling tucked inside.
Raspberry Breakfast Braid Ingredients
- Cream cheese
- Sugar - granulated sugar
- Egg - egg yolk
- Vanilla - vanilla extract
- Salt
- Lemon zest
- Pie filling - raspberry pie filling
- Crescent roll - crescent roll sheet
- Sugar - powdered sugar
- Cream - heavy cream
- Lemon juice - from the zested lemon
If you cannot find a canned crescent roll sheet, you can use a regular can of crescent rolls. Simply press together the seams as you pat your dough into the 8×14-inch rectangle.
You could also use blueberry, apple, cherry, or peach filling in this danish pastry recipe. Prefer a savory breakfast? Omit the fruit altogether and add meat, eggs, and cheese for the filling.
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. Garnish or serve with fresh raspberries for a pretty presentation.
How to Make Raspberry Breakfast Braid
FIRST STEP: Preheat the oven to 375°F. Line a large rimmed baking sheet with parchment paper or a silicone mat. Set aside.
SECOND STEP: 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.
THIRD STEP: Unroll the crescent roll sheet onto the prepared baking sheet and gently flatten it to a rough 8×14-inch rectangle.
FOURTH STEP: 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.
FIFTH STEP: Evenly spread your cream cheese mixture onto the center of your cut crescent roll sheet, careful not to get it on the cut strips.
SIXTH STEP: Spoon your raspberry pie filling onto the top of the cream cheese filling.
SEVENTH STEP: 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.
EIGHTH STEP: 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.
NINTH STEP: Bake for 20 to 25 minutes or until golden.
TENTH STEP: 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.
ELEVENTH STEP: Allow your baked raspberry breakfast braid to cool on the counter for 30 minutes before adding the glaze and serving.
Can I use a different glaze?
To make an almond glaze, you could add a dash of almond extract to the glaze ingredients.
Can I use homemade raspberry pie filling?
We use canned raspberry pie filling, but you could use homemade pie filling instead for this danish braid. You could also use different flavors of homemade or canned fruit fillings.
Can I make this a savory braid?
Shredded cheese, ground beef, bacon, and scrambled eggs would all be delicious choices.
How to Store Raspberry Breakfast Braid
IN THE FRIDGE: Store leftover raspberry pastry braid in the refrigerator, covered in plastic wrap, for up to 4 days.
IN THE FREEZER: If you want to freeze this easy recipe, we recommend freezing this raspberry cream cheese breakfast braid before you bake it. Cover the braid in plastic wrap and then in aluminum foil to freeze. Once you are ready to serve it, thaw and bake.
Raspberry Breakfast Braid
Sweet raspberry breakfast braid features a flaky crust, cream cheese, and raspberry pie filling. This easy-to-make pastry is an indulgent way to start your day.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 7
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.
- 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.
Nutrition
Calories: 322kcal | Carbohydrates: 47g | Protein: 3g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 49mg | Sodium: 391mg | Potassium: 33mg | Fiber: 0.1g | Sugar: 36g | Vitamin A: 318IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg
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