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With a filling sweet cream cheese and raspberry, this pastry braid is a WINNER! It only takes 5 minutes to throw together, 20 (ish) minutes to bake, and you have a pretty looking and delicious tasting pastry to cut and share.
The husband tells me I can make this anytime I want – isn’t that kind? He’s a huge fan of baked goods, and although this does use canned crescent rolls from the grocery store (you can use the canned pastry sheets or make your own pastry dough, and cut it), I can’t think of a better way to use them than this.
This mixes up and comes together super fast, and tastes like you stopped by a French patisserie. It’s SO easy to make. Just lay the rolls out, mix up the cream cheese and powdered sugar, and dollop on the raspberry pie filling. Braid it up, egg wash and bake!!
Using pastry filling vs pie filling is KEY. Pie filling will spread and ooze out of the braid, and create a very delicious, but still, pretty big mess.
Can you even IMAGINE the look on your family’s face if you pull this out of the oven as they drag themselves into the kitchen one morning in search of food?
How to make this recipe:
Full, printable recipe below – just scroll down to the recipe card!
- Preheat oven to 375.
- Open both cans of crescent rolls, and place triangles of dough with points on the outer edges and short edge in the middle. Use a roller to flatten the center.
- In a small bowl, mix cream cheese and powdered sugar and spread on the center of the dough.
- Use a small cookie scoop to do a line of pastry filling down the very middle, over the top of the cream cheese mixture – (cream cheese will be twice the width).
- Bring dough points over in braid pattern and secure on the other side.
- Brush dough with egg, and bake for approximately 20 mins (check at 18 minutes).
- Remove from the oven and let it cool for a few minutes.
- Slice it up, grab a plate and a fork – and DEVOUR!
FAQs and Kylee’s Notes
- Using pastry filling vs pie filling is KEY. Pie filling will spread and ooze out of the braid, and create a very delicious, but still, pretty big mess.
- Change up the flavors! Apple pie filling, with a dusting of cinnamon sugar on the outside before baking is sooo good!
- You could totally make a puff pastry braid using this method – just switch out the crescent dough for puff pastry, and cut it so it works!!
- Use parchment paper on your baking tray – helps with clean up if your cheese filling spills out!
- Sprinkle with granulated sugar before baking for a sweet crunch on top!
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Raspberry Cream Cheese Pastry (Braid)
Ingredients
- 2 cans crescent rolls
- 8 oz cream cheese (softened (low fat can be used))
- 1/3 cup powdered sugar
- 1 can raspberry pastry filling
- 1 egg
Directions
- Preheat oven to 375.
- Open both cans of crescent rolls, and place triangles of dough with points on the outer edges and short edge in the middle. Use a roller to flatten center.
- Mix cream cheese and powdered sugar and spread on the center of dough.
- Use a small cookie scoop to do a line of pastry filling down the very middle (cream cheese will be twice the width).
- Bring dough points over in braid pattern and secure on other side.
- Brush dough with egg , and bake for approximately 20 mins (check at 18 minutes).
- Remove from the oven and let it cool for a few minutes.
- Slice it up, grab a plate and a fork – and DEVOUR!
Notes
Notes for Raspberry Cream Cheese Pastry Braid
- Using pastry filling vs pie filling is KEY. Pie filling will spread and ooze out of the braid, and create a very delicious, but still, pretty big mess.
- Change up the flavors! Apple pie filling, with a dusting of cinnamon sugar on the outside before baking is sooo good!
Nutrition
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
barb says
Could I add some cornstarch to the pie filling so it won’t run?
Kylee says
No, if you’re using pie filling – it will not run.
Anne says
I need to bring pastry to our Easter breakfast at church….this will be it!!
Thank you!!
Nammi says
looks yum, should give this a try. .have a nice weekend.
Tiffany DuPre says
Just wanted to say this was amazing. I made it for Easter and people were fighting for 2nds lol.
Shannon says
I think I will try this with puff pastry
Homemade blueberry filling as I have
A freezer full of frozen blueberries
Shannon
suchi says
this is definitely on my list! sounds easy enough to make ! my daughter would love this!
Idaintyit says
My favourite stage is devour haha this looks lovely and not that difficult to make either so thats a bonus.
Roxy says
I love any pastry with creme cheese and fruit and this looks magically delicious! I also can’t believe how simple it seems to make. Thanks so much for the step-by-step photos!
Elizabeth O says
Brilliant! Not only did you do a fantastic job of showing us photos for each step, your finished product looks very professional (you know, like it took hours to make) and delicious. Yum! ?
Jasmine Watts says
Yummm… This looks so good and easy to make too! I can’t wait to try this recipe!!
Rhian Westbury says
Wow this looks amazing, so yummy! I have never thought about making my own braid but you make it look so easy. I bet mine would never look as good as yours though x