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Raspberry Breakfast Braid: 5 Reasons to Love This Treat

Raspberry Breakfast Braid
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This Raspberry Breakfast Braid is a delightful pastry combining creamy lemon-tinged cream cheese and sweet raspberry pie filling wrapped in buttery crescent roll dough braided to perfection.

Ingredients

Scale
  • 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
  • 8 ounces crescent roll sheet
  • 1½ cups powdered sugar
  • 2 tablespoons heavy cream
  • 1 tablespoon lemon juice (from the zested lemon)

Instructions

  1. Preheat your oven to 375°F and line a large rimmed baking sheet with parchment paper or a silicone baking mat. Set it aside for later use.
  2. In a medium mixing bowl, use a handheld mixer on medium-low speed to beat together the softened cream cheese, granulated sugar, egg yolk, vanilla extract, salt, and lemon zest until smooth and creamy.
  3. Unroll the crescent roll dough sheet onto the prepared baking sheet and flatten it to form a rectangle measuring about 8 by 14 inches.
  4. Make 10 diagonal cuts about 1½ inches wide on each side of the rectangle, leaving a solid center section approximately 3 to 4 inches wide for the filling.
  5. Evenly spread the cream cheese filling onto the center section of the dough without overlapping onto the cut strips.
  6. Spoon the raspberry pie filling evenly over the cream cheese layer.
  7. Fold the short ends of the crescent dough over the filling to keep it contained while baking.
  8. Starting at one end, fold one strip diagonally across the filling to the opposite side, then take a strip from the other side and fold it over the first strip. Continue alternating strips until all are folded across.
  9. Place the braided pastry in the preheated oven and bake for 20 to 25 minutes until golden brown.
  10. While the braid bakes, whisk together the powdered sugar, heavy cream, and lemon juice until smooth. Adjust consistency as needed.
  11. Allow the baked breakfast braid to cool for about 30 minutes before drizzling the lemon glaze over the top. Slice and serve.

Notes

  • Store leftovers in an airtight container in the refrigerator.
  • Can be served warm or at room temperature.
  • Try adding different fruit fillings for variety.

Nutrition

Find it online: https://keepityummy.com/raspberry-breakfast-braid/

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