Raspberry Breakfast Braid
Jul 31, 2022 23:49:31 GMT -5
Post by leilani on Jul 31, 2022 23:49:31 GMT -5
RASPBERRY BREAKFAST BRAID
For the Filling
4 ounces cream cheese, softened
¼ cup granulated sugar
1 egg yolk
½ teaspoon vanilla extract
¼ teaspoon salt
Zest of 1 small lemon
¾ cup raspberry pie filling (or any flavor pie filling)
For the Braid
8 ounce crescent roll sheet
For the Glaze
1½ cups powdered sugar
2 tablespoons heavy cream
1 tablespoon lemon juice (from the zested lemon)
Instructions
STEP ONE: Preheat the oven to 375°F. Line a large rimmed baking sheet with a sheet of parchment paper or a silicone mat. Set aside.
STEP TWO: In a medium mixing bowl, using a handheld mixer on medium-low speed, beat together the softened cream cheese, granulated sugar, egg yolk, vanilla extract, salt, and lemon zest until smooth.
STEP THREE: Unroll the crescent roll sheet onto the parchment-lined baking sheet and gently flatten it to a rough 8×14-inch rectangle.
STEP FOUR: Using a pizza cutter, pastry wheel, or sharp knife, cut ten 1½-inch wide strips, at a diagonal, on each side. You want to leave the center solid (about 3 to 4 inches wide) because that is where you will place your filling.
STEP FIVE: Evenly spread your cream cheese mixture onto the center of your cut crescent roll sheet; careful not to get it on the cut strips of dough.
STEP SIX: Spoon your raspberry pie filling onto the top of the cream cheese filling.
STEP SEVEN: Fold the ends of the crescent dough up and over the top of the filling. This helps the filling stay nice and neat inside the ends of the raspberry breakfast braid when baked.
STEP EIGHT: Starting at one end, fold one strip across to the other side of the filling. Then take one strip from the opposite side and cross it over the top of the strip you just placed. Repeat until you have made a criss-cross (braid) pattern on the top of your crescent and fillings. You want to make sure that you go all the way across to the other side when placing your strips. This ensures that your raspberry filling does not seep out the sides when baked.
STEP NINE: Bake for 20 to 25 minutes or until golden brown.
STEP TEN: In a medium bowl, combine the powdered sugar, heavy cream, and lemon juice. Whisk until smooth. If your glaze is too thick, you can add a small amount of additional lemon juice to thin it. Be careful not to add too much liquid.
STEP ELEVEN: Allow your baked raspberry breakfast braid to cool on the counter for 30 minutes before adding the glaze and serving.
PRO TIP:
Be sure to allow the breakfast braid to cool down completely before drizzling the top of the braid with the glaze, or the glaze will melt right off the braid. Do not mix up the glaze until the braid is cooled down, or cover it tightly with plastic wrap so that no air gets to the glaze. You do not want it to get crusty on the top before drizzling, or there will be chunks in it.
link
For the Filling
4 ounces cream cheese, softened
¼ cup granulated sugar
1 egg yolk
½ teaspoon vanilla extract
¼ teaspoon salt
Zest of 1 small lemon
¾ cup raspberry pie filling (or any flavor pie filling)
For the Braid
8 ounce crescent roll sheet
For the Glaze
1½ cups powdered sugar
2 tablespoons heavy cream
1 tablespoon lemon juice (from the zested lemon)
Instructions
STEP ONE: Preheat the oven to 375°F. Line a large rimmed baking sheet with a sheet of parchment paper or a silicone mat. Set aside.
STEP TWO: In a medium mixing bowl, using a handheld mixer on medium-low speed, beat together the softened cream cheese, granulated sugar, egg yolk, vanilla extract, salt, and lemon zest until smooth.
STEP THREE: Unroll the crescent roll sheet onto the parchment-lined baking sheet and gently flatten it to a rough 8×14-inch rectangle.
STEP FOUR: Using a pizza cutter, pastry wheel, or sharp knife, cut ten 1½-inch wide strips, at a diagonal, on each side. You want to leave the center solid (about 3 to 4 inches wide) because that is where you will place your filling.
STEP FIVE: Evenly spread your cream cheese mixture onto the center of your cut crescent roll sheet; careful not to get it on the cut strips of dough.
STEP SIX: Spoon your raspberry pie filling onto the top of the cream cheese filling.
STEP SEVEN: Fold the ends of the crescent dough up and over the top of the filling. This helps the filling stay nice and neat inside the ends of the raspberry breakfast braid when baked.
STEP EIGHT: Starting at one end, fold one strip across to the other side of the filling. Then take one strip from the opposite side and cross it over the top of the strip you just placed. Repeat until you have made a criss-cross (braid) pattern on the top of your crescent and fillings. You want to make sure that you go all the way across to the other side when placing your strips. This ensures that your raspberry filling does not seep out the sides when baked.
STEP NINE: Bake for 20 to 25 minutes or until golden brown.
STEP TEN: In a medium bowl, combine the powdered sugar, heavy cream, and lemon juice. Whisk until smooth. If your glaze is too thick, you can add a small amount of additional lemon juice to thin it. Be careful not to add too much liquid.
STEP ELEVEN: Allow your baked raspberry breakfast braid to cool on the counter for 30 minutes before adding the glaze and serving.
PRO TIP:
Be sure to allow the breakfast braid to cool down completely before drizzling the top of the braid with the glaze, or the glaze will melt right off the braid. Do not mix up the glaze until the braid is cooled down, or cover it tightly with plastic wrap so that no air gets to the glaze. You do not want it to get crusty on the top before drizzling, or there will be chunks in it.
link