Why You’ll Love This Recipe
This Cherry Breakfast Braid is a quick and simple yet impressive pastry perfect for breakfast, brunch, or even dessert. Using a refrigerated crescent roll sheet as the base, this braid is filled with a creamy, tangy cream cheese mixture and topped with sweet cherry pie filling. After baking, it’s drizzled with a delicious glaze for the perfect finish. Whether you’re looking to wow your guests or indulge in a treat yourself, this breakfast braid is guaranteed to be a crowd-pleaser!
Ingredients
- 1 refrigerated crescent roll sheet (such as Pillsbury)
- 1 can cherry pie filling (or any fruit pie filling)
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg yolk
- 1 tsp vanilla extract
- 1/4 tsp salt
- Zest of 1 lemon
- 1 egg (for egg wash)
- 1/2 cup powdered sugar
- 2 tbsp heavy cream
- 1 tsp lemon juice
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Cream Cheese Mixture: In a bowl, beat together the cream cheese, sugar, egg yolk, vanilla, salt, and lemon zest until smooth.
- Prepare the Pastry: Unroll the crescent dough onto a baking sheet, flattening it into an 8×14-inch rectangle. Cut diagonal strips on both sides, leaving a solid center (about 3-4 inches wide).
- Add the Filling: Spread the cream cheese mixture over the center and top with cherry pie filling, avoiding the strips.
- Braid the Dough: Fold the dough ends over the filling. Then, braid the dough strips by folding them alternately across the filling. Seal the ends.
- Bake: Brush with egg wash and bake at 375°F for 20-25 minutes until golden.
- Prepare the Glaze: Whisk powdered sugar, heavy cream, and lemon juice until smooth.
- Finish: Let the braid cool for 30 minutes, then drizzle with glaze before serving.
Servings and Timing
- Servings: 6-8 slices
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Variations
- Fruit Swap: Use blueberry, raspberry, or peach pie filling instead of cherries.
- Savory Version: Replace the sweet filling with cheese, spinach, or sausage for a savory breakfast braid.
Storage/Reheating
- Storage: Store in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in the oven or microwave until warm.
FAQs
Can I make this ahead of time?
Yes, you can prepare the braid up to the point of baking, cover, and refrigerate overnight. Bake in the morning.
Can I use puff pastry instead of crescent dough?
Yes, puff pastry will also work and give a flakier texture.
Can I freeze this braid?
Yes, freeze it before baking. When ready to serve, bake directly from the freezer, adding a few extra minutes to the baking time.
How do I prevent the filling from leaking?
Make sure the dough strips are tightly braided and sealed.
Can I use homemade pie filling?
Yes, homemade cherry or other fruit fillings can be used for a more personalized touch.
Conclusion
The Cherry Breakfast Braid is a simple yet elegant breakfast or dessert option that’s sure to impress. With its creamy filling, sweet fruit topping, and flaky, golden crust, it’s a delicious way to start your day or treat your guests!
Cherry Breakfast Braid
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6-8 slices
- Category: Breakfast, Dessert, Pastry
- Cuisine: American
- Diet: Vegetarian
Description
This Cherry Breakfast Braid is a simple, yet impressive pastry that combines a creamy, tangy cream cheese filling with sweet cherry pie filling, all wrapped in a golden, flaky crescent roll dough. Topped with a zesty glaze, this breakfast braid is perfect for breakfast, brunch, or dessert and is sure to delight both your taste buds and guests!
Ingredients
-
- 1 refrigerated crescent roll sheet (such as Pillsbury)
- 1 can cherry pie filling (or any fruit pie filling)
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 egg yolk
- 1 tsp vanilla extract
- ¼ tsp salt
- Zest of 1 lemon
- 1 egg (for egg wash)
-
For the Glaze:
- ½ cup powdered sugar
- 2 tbsp heavy cream
- 1 tsp lemon juice
Instructions
- Prepare the Cream Cheese Mixture: In a bowl, beat together cream cheese, sugar, egg yolk, vanilla, salt, and lemon zest until smooth and creamy.
- Prepare the Pastry: Unroll the crescent dough on a baking sheet, shaping it into an 8×14-inch rectangle. Cut diagonal strips on both sides, leaving a solid center (about 3-4 inches wide).
- Add the Filling: Spread the cream cheese mixture over the center of the dough, then top with cherry pie filling, being careful not to cover the dough strips.
- Braid the Dough: Fold the dough ends over the filling, then alternate folding the dough strips over the filling in a braid-like fashion. Seal the ends.
- Bake: Brush the braid with egg wash and bake at 375°F for 20-25 minutes, until the dough is golden and flaky.
- Prepare the Glaze: In a small bowl, whisk together powdered sugar, heavy cream, and lemon juice until smooth and drizzle-ready.
- Finish: Allow the braid to cool for 30 minutes, then drizzle the glaze over the top before serving.
Notes
- Fruit Swap: Feel free to swap the cherry pie filling for blueberry, raspberry, or peach for a different flavor.
- Savory Version: For a savory twist, replace the sweet filling with cheese, spinach, or sausage.
- Puff Pastry Option: For a flakier texture, substitute crescent roll dough with puff pastry.
