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
