Raspberry Cream Cheese Pastry (Braid)

With a sweet cream cheese and raspberry filling, 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.

Course Breakfast, brunch

Cuisine American

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Calories 2577kcal

Author Kylee Cooks

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

Instructions

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