Raspberry Breakfast Braid Recipe
Introduction
This Raspberry Breakfast Braid is a delightful combination of creamy filling and sweet, fruity raspberry pie filling wrapped in flaky crescent dough. It’s perfect for a weekend treat or a special breakfast that looks as impressive as it tastes.
Ingredients
- 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
- Step 1: Preheat the oven to 375°F. Line a large rimmed baking sheet with parchment paper or a silicone mat and set aside.
- Step 2: In a medium mixing bowl, beat together the softened cream cheese, granulated sugar, egg yolk, vanilla extract, salt, and lemon zest with a handheld mixer on medium-low speed until smooth.
- Step 3: Unroll the crescent roll sheet onto the prepared baking sheet and gently flatten it into a rough 8×14-inch rectangle.
- Step 4: Using a pizza cutter or sharp knife, cut 10 diagonal strips, about 1½ inches wide, along each side of the dough. Leave the center 3 to 4 inches wide and intact for the filling.
- Step 5: Evenly spread the cream cheese mixture down the center of the crescent dough, being careful not to get it on the cut strips.
- Step 6: Spoon the raspberry pie filling over the cream cheese mixture.
- Step 7: Fold the ends of the dough up and over the filling to keep it neat during baking.
- Step 8: Starting at one end, fold one strip from the left side over the filling, then fold a strip from the right side over it, creating a criss-cross braid pattern. Continue alternating strips across the filling until you reach the other side.
- Step 9: Bake for 20 to 25 minutes or until the braid is golden brown.
- Step 10: In a medium bowl, whisk together powdered sugar, heavy cream, and lemon juice until smooth. Add more lemon juice if the glaze is too thick, but add it slowly to avoid thinning too much.
- Step 11: Let the braid cool on the counter for 30 minutes before drizzling the glaze over the top and serving.
Tips & Variations
- For extra flavor, try adding a handful of fresh raspberries on top of the pie filling before braiding.
- Swap raspberry pie filling for strawberry or blueberry for a different fruity twist.
- If you don’t have lemon zest, a splash of lemon extract can work in a pinch.
Storage
Store the breakfast braid covered at room temperature for up to 2 days. For longer storage, refrigerate in an airtight container for up to 4 days. Reheat gently in the oven at 300°F for 5-7 minutes to warm without drying out.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this braid ahead of time?
Yes, you can prepare the braid up to the braiding step and refrigerate it for a few hours before baking. Just cover tightly with plastic wrap and bake when ready.
Can I use frozen pie filling?
Absolutely. Just be sure to thaw and drain any excess juice before spreading it on the dough to avoid sogginess.
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Raspberry Breakfast Braid Recipe
- Total Time: 37 minutes
- Yield: 8 servings 1x
Description
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. Topped with a luscious lemon glaze, it makes a beautiful and delicious breakfast or brunch treat that’s easy to prepare and impressive to serve.
Ingredients
Scale
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
Dough
- 8 ounces crescent roll sheet
Glaze
- 1½ cups powdered sugar
- 2 tablespoons heavy cream
- 1 tablespoon lemon juice (from the zested lemon)
Instructions
- Preheat Oven and Prepare Baking Sheet: 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.
- Make the Cream Cheese Filling: 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. Continue mixing until the mixture is smooth and creamy.
- Prepare Crescent Roll Sheet: Unroll the crescent roll dough sheet onto the prepared baking sheet. Gently press and flatten it to form a rough rectangle measuring about 8 by 14 inches.
- Cut Strips for Braiding: Using a pizza cutter or sharp knife, make 10 diagonal cuts that are about 1½ inches wide on each side of the rectangle. Be sure to leave a solid center section approximately 3 to 4 inches wide for the filling.
- Spread Cream Cheese Mixture: Evenly spread the prepared cream cheese filling onto the center section of the dough, taking care not to overlap onto the cut strips.
- Add Raspberry Pie Filling: Spoon the raspberry pie filling evenly over the cream cheese layer.
- Fold Up the Ends: Fold the short ends of the crescent dough up and over the filling. This will help keep the filling contained inside the braid as it bakes.
- Braid the Strips: 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, creating a criss-cross or braid pattern. Continue alternating strips until all are folded across, ensuring they reach the other side to seal in the filling.
- Bake: Place the braided pastry in the preheated oven and bake for 20 to 25 minutes until the crescent roll dough is golden brown and cooked through.
- Prepare Lemon Glaze: While the braid bakes, whisk together the powdered sugar, heavy cream, and lemon juice in a medium bowl until smooth. If needed, add a small amount of lemon juice to thin the glaze but avoid making it too runny.
- Cool and Glaze: Allow the baked breakfast braid to cool on the counter for about 30 minutes before drizzling the lemon glaze over the top. Slice and serve to enjoy a perfect balance of sweet and tangy flavors.
Notes
- Ensure the cream cheese is softened to room temperature for easier mixing and a smooth filling.
- Use a sharp knife or pizza cutter for clean, even strips to achieve a neat braid.
- You can substitute raspberry pie filling with other fruit pie fillings like blueberry or cherry if desired.
- For an extra citrusy touch, sprinkle a little additional lemon zest over the glaze before serving.
- Make sure to let the braid cool sufficiently before glazing to prevent the glaze from melting off.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: raspberry breakfast braid, cream cheese braid, crescent roll pastry, breakfast pastry, baked fruit braid, lemon glaze pastry
