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Raspberry Breakfast Braid Recipe

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★★★★★

4.8 from 260 reviews

This Raspberry Breakfast Braid is an irresistible pastry dessert combining creamy lemon-flavored cream cheese filling and luscious raspberry pie filling wrapped in flaky crescent roll dough. Perfect for breakfast or brunch, this recipe features a beautifully braided presentation topped with a tangy lemon glaze that enhances every bite with a sweet and citrusy finish.

Ingredients

Scale

Cream Cheese Filling

  • 4 ounces cream cheese, softened
  • ¼ cup granulated sugar
  • 1 egg yolk
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 small lemon zest

Fruit Filling

  • ¾ cup raspberry pie filling

Dough

  • 8 ounces crescent roll sheet

Lemon Glaze

  • 1½ cups powdered sugar
  • 2 tablespoons heavy cream
  • 1 tablespoon lemon juice (from the zested lemon)

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C) and line a large rimmed baking sheet with parchment paper or a silicone baking mat. Set aside for later use.
  2. 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.
  3. 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.
  4. Cut Strips for Braiding: Using a pizza cutter or sharp knife, 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. Spread Cream Cheese Mixture: Evenly spread the prepared cream cheese filling onto the center section of the dough, carefully avoiding the cut strips.
  6. Add Raspberry Pie Filling: Spoon the raspberry pie filling evenly over the cream cheese layer.
  7. Fold Up the Ends: Fold the short ends of the crescent dough up and over the filling to help contain it inside the braid during baking.
  8. Braid the Strips: Starting at one end, fold one strip diagonally across the filling to the opposite side. Then fold a strip from the opposite side over the first, creating a criss-cross braid pattern. Continue alternating strips until all are folded across and sealed.
  9. 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.
  10. Prepare Lemon Glaze: While the braid bakes, whisk together the powdered sugar, heavy cream, and lemon juice in a medium bowl until smooth. Adjust thickness by adding small amounts of lemon juice if needed, but keep it slightly thick.
  11. Cool and Glaze: Allow the baked breakfast braid to cool on the counter for about 30 minutes. Drizzle the lemon glaze over the top, then slice and serve to enjoy.

Notes

  • Ensure the cream cheese is softened to room temperature for easy mixing.
  • Be careful when folding strips to avoid tearing the dough and losing filling.
  • Let the braid cool completely before glazing to prevent the glaze from melting off.
  • You can substitute raspberry pie filling with other fruit fillings like strawberry or blueberry.
  • This pastry is best enjoyed fresh but can be stored covered at room temperature for up to 2 days.

Keywords: raspberry breakfast braid, cream cheese braid, braided pastry, breakfast pastry, raspberry dessert, lemon glaze braid

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