Name: Raspberry Cream Cheese Pastry (Braid)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
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

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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.

raspberry cream cheese pastry braid with text overlay

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!

close up of raspberry cream cheese pastry braid

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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