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Raspberry Breakfast Braid Recipe

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★★★★★

4.6 from 96 reviews

This Raspberry Breakfast Braid is a delightful pastry featuring a flaky crescent roll crust filled with a creamy lemon-vanilla cream cheese mixture and sweet raspberry pie filling. Braided strips of dough encase the filling, creating a beautiful, bakery-style presentation. Finished with a tangy lemon glaze, it’s perfect for a special breakfast or brunch treat.

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 only
  • 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

  1. Preheat and Prepare: Preheat your oven to 375°F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking. Set aside.
  2. Make the Cream Cheese Mixture: In a medium bowl, using a handheld mixer at medium-low speed, beat together the softened cream cheese, granulated sugar, egg yolk, vanilla extract, salt, and lemon zest until the mixture is smooth and creamy.
  3. Prepare the Dough: Unroll the crescent roll sheet onto the prepared baking sheet. Gently flatten it into a rough 8×14-inch rectangle to create an even base for the filling.
  4. Cut the Dough Strips: Using a pizza cutter or sharp knife, cut 10 strips (approximately 1½ inches wide) diagonally along each long side of the rectangle, leaving the center 3 to 4 inches wide intact for the filling.
  5. Spread the Filling: Evenly spread the cream cheese mixture along the center strip of dough, making sure not to get any filling on the cut strips which will form the braid.
  6. Add Raspberry Pie Filling: Spoon the raspberry pie filling evenly over the cream cheese layer, forming a compact layer of sweet berries.
  7. Fold the Ends: Fold the short ends of the crescent dough up and over the fillings to help contain everything during baking and prevent leakage.
  8. Braid the Dough Strips: Starting at one end, fold one strip from one side of the dough over the filling to the opposite side. Then fold a strip from the other side over it, repeating a criss-cross pattern until all strips are folded across the filling to form a braid. This ensures the filling stays contained when baking.
  9. Bake: Place the braid in the preheated oven and bake for 20 to 25 minutes, or until the pastry is golden brown and cooked through.
  10. Prepare the Glaze: While the braid bakes, whisk together powdered sugar, heavy cream, and lemon juice in a medium bowl until smooth and pourable. Add extra lemon juice as needed if the glaze is too thick, but add slowly to maintain consistency.
  11. Cool and Glaze: Allow the baked raspberry breakfast braid to cool on the counter for about 30 minutes to set. Once cooled, drizzle the lemon glaze over the top just before serving.

Notes

  • Make sure the cream cheese is softened to room temperature for easier mixing and a smoother filling.
  • If raspberry pie filling is too runny, drain a bit of excess juice to prevent soggy dough.
  • Use a sharp knife or pizza cutter for clean, straight cuts on the dough strips.
  • Allow the braid to cool before adding the glaze to avoid melting the sugar and creating a runny topping.
  • This braid can be served warm or at room temperature and pairs beautifully with coffee or tea.
  • Store leftovers covered in the refrigerator and reheat gently before serving.

Keywords: raspberry breakfast braid, raspberry dessert braid, cream cheese pastry, easy breakfast recipe, lemon glaze braid, crescent roll pastry

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