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.
