Cranberry Cream Cheese Braid
featured in Revamped Classic Thanksgiving Side Dishes
A sweet and flaky pastry filled with creamy and tart cranberry cream cheese, perfect for a sweet breakfast or snack.
Tasty Team
97% would make again
Total Time
40 minutes
40 min
Prep Time
15 minutes
15 min
Cook Time
25 minutes
25 min
Total Time
40 minutes
40 min
Prep Time
15 minutes
15 min
Cook Time
25 minutes
25 min
Ingredients
for 5 servings
- ½ cup orange juice (120 mL)
- ¼ cup dried cranberry (30 g)
- 4 oz cream cheese (115 g)
- ¼ cup sugar (50 g)
- 2 teaspoons vanilla extract
- 1 sheet puff pastry
- 1 egg, egg wash
- ⅓ cup almond slices (35 g), or nuts of your choice
Icing
- ½ cup powdered sugar (60 g)
- 1 tablespoon water
Nutrition Info
- Calories 353
- Fat 19g
- Carbs 39g
- Fiber 1g
- Sugar 27g
- Protein 5g
Estimated values based on one serving size.
Preparation
- In a microwave-safe bowl, microwave orange juice for 30 seconds until warm.
- Add cranberries to juice and let it soak for 10 minutes.
- In a medium bowl, combine cream cheese, sugar, and vanilla extract. Mix until smooth.
- Unfold puff pastry, and 1 inch (2 cm) from the top, fill the middle row with cream cheese mixture, and top with the cranberries. Leave 1 inch (2 cm) at the bottom.
- Preheat oven to 400°F (200°C).
- With a knife, carefully slice diagonal strips on both sides, leaving 1 inch (2 cm) from the top and bottom.
- Cut off the top and bottom excess pieces.
- Fold the top inch (2 cm) dough onto the filling, then lay the dough in a criss-cross pattern to form the braid.
- Before the last couple strips, fold up the bottom and lay the remaining strips over.
- Whisk an egg and brush it over the top of the braid.
- Add almonds or other nuts.
- Bake for 25 minutes.
- Cut into desired size and drizzle the icing.
- Enjoy!
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