If you need easy breakfast ideas for a group or a special weekend breakfast for your family, this raspberry breakfast braid fits the bill. I made it at 2:00 AM during a bout of insomnia so it’s easy enough!
The lighting in the kitchen isn’t the greatest at two in the morning.
Raspberry Breakfast Braid with Orange Glaze
Raspberry Breakfast Braid with Orange Glaze
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If you need easy breakfast ideas for a group or a special weekend breakfast for your family, this raspberry breakfast braid fits the bill!
Ingredients
- 8oz cream cheese, softened
- 1 egg,separated
- 1/2 cup powdered sugar
- 1 cup fresh raspberries
- 2 puff pastry sheets, thawed
- 1 Tbsp orange juice
- 1 cup powdered sugar
Instructions
- Preheat oven to 375 degrees
- Use a mixer to combine cream cheese, egg yolk, and 1/2 cup powdered sugar. Divide mixture in half and set aside.
- Lay out each thawed puff pastry sheet onto a silicone baking mat or a cookie sheet lined with parchment paper.
- Spread 1/2 of the cream cheese mixture down the middle of each pastry sheet.
- Top with raspberries
- Use scissors to cut 1″ wide strips starting at the outer edge of the pastry sheet and stopping 1/2″ before reaching the filling
- Repeat on other side
- Slightly criss cross each strip over the top of the filling.
- Wisk 1 Tbsp water into the saved egg white.
- Brush egg wash over pastry
- Bake 30-40 minutes until pastry is golden and flaky and filling is bubbling
- For orange glaze, mix 1 Tbsp orange juice with 1 cup powerederd sugar.
- Allow braid to cool slightly before drizzling with orange glaze
- Serve warm, room temperature, or chilled. Tastes great all three ways!
I realized as I’m trying to describe how to cut and fold the pastry that I should have taken more process pictures. These things slip ones mind at 2:00 AM. Sorry! Hopefully you can see from the final photo how simple it is.
