Name: Puff Pastry Peaches and Cream Butter Braid
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 sheet Jus-Rol Puff Pastry (pre-rolled, refrigerated); 13.2 ounces cream cheese, softened; 1/2 cup sugar; 1 can peach pie filling (I used half of my quart jar of homemade peach pie filling, 1 pint); 1 large egg for egg wash; 1 tbsp sugar for sprinkling on top before baking; 1 tsp ground cinnamon for sprinkling on top before baking; 4 ounces cream cheese, softened; 2 tbsp unsalted butter, softened; 1 cup powdered sugar; 1/2 tsp vanilla extract; 1-2 tbsp milk

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Looking for an easy yet impressive pastry to wow your guests? This Puff Pastry Peaches and Cream Butter Braid is the perfect sweet treat! Made with flaky pre-rolled puff pastry, creamy sweetened cream cheese, and luscious peach pie filling, it’s finished with a golden cinnamon-sugar crust and drizzled with homemade cream cheese frosting. Ideal for brunch, dessert, or holiday gatherings, this simple braided pastry looks stunning and tastes even better.

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There’s something about a homemade pastry that just feels a little extra special. But here’s the secret: it doesn’t have to be complicated. This Puff Pastry Peaches and Cream Butter Braid looks beautifully impressive, but it’s actually super simple, especially with pre-rolled Jus-Rol Puff Pastry. Flaky layers, sweet peach filling, and a creamy center all wrapped up in a golden, cinnamon-sugar crust and drizzled with homemade cream cheese frosting? Yes, please!

It’s the kind of recipe that’s perfect for brunch guests, Sunday mornings, or a cozy afternoon treat with coffee.

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Image illustrates a Pinterest pin of puff pastry peaches and cream butter braid.

Why You’ll Love This Recipe:

It’s easy. No rolling dough from scratch.
It’s beautiful. That braided look never fails to impress.
It’s delicious. Creamy, fruity, flaky, and sweet—all in one bite.

Ingredients

Puff Pastry:

1 sheet Jus-Rol Puff Pastry (pre-rolled, refrigerated)

Filling:

13.2 oz cream cheese, softened
½ cup sugar
1 can peach pie filling (or 1 pint of homemade peach filling)
1 large egg (for egg wash)
1 tbsp sugar (for sprinkling)
1 tsp ground cinnamon (for sprinkling)

Cream Cheese Frosting:

I had leftovers, but I love that I can just keep the frosting sealed in a container in the fridge for the next delicious recipe.

4 oz cream cheese, softened
2 tbsp unsalted butter, softened
1 cup powdered sugar
½ tsp vanilla extract
1–2 tbsp milk

Instructions

Step 1: Prep the Oven & Pastry

Image illustrates puff pastry peaches and cream butter braid.

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Unroll your Jus-Rol Puff Pastry right onto the lined baking sheet—no rolling required.

Step 2: Make the Filling

In a bowl, mix your cream cheese with the sugar until smooth.
Spread this creamy layer down the center third of the puff pastry.
Spoon your peach pie filling generously over the cream cheese layer.

Tip: If you’re using homemade peach filling, make sure it’s not too runny or it might seep out during baking.

Step 3: Braid It Up

Using a sharp knife or kitchen scissors, cut diagonal 1-inch strips down both sides of the pastry, avoiding the center where the filling is.
Starting at one end, fold the strips over the filling, alternating sides to create a braided look.

Step 4: Egg Wash & Sprinkle

Beat the egg and brush it over the entire braid.
In a small bowl, mix together the 1 tbsp sugar and 1 tsp cinnamon, then sprinkle evenly over the top.

Step 5: Bake

Slide the tray into your preheated oven and bake for 25–30 minutes, or until the pastry is golden brown and beautifully puffed.

Let it cool slightly before frosting—it’ll help the drizzle stay in place without melting off.

Make the Cream Cheese Frosting

In a mixing bowl, beat together cream cheese and butter until smooth.
Add in the powdered sugar and vanilla extract, mixing well.
Add milk, one tablespoon at a time, until you reach a smooth, drizzleable consistency.

Step 6: Frost & Serve

Drizzle the cream cheese frosting over the warm (but not hot) butter braid.
Slice into 8 even pieces and enjoy warm or at room temperature.

Tips & Variations:

Try other fillings: Swap peaches for cherries, apples, or berries.
Add a crunch: Sprinkle sliced almonds or crushed pecans before baking.
Make it ahead: Assemble the braid and chill overnight—bake fresh in the morning!

Conclusion

This Peaches and Cream Butter Braid is one of those recipes that feels like a little bit of magic. It takes minimal effort but delivers maximum comfort, with golden flaky pastry, sweet peaches, rich cream cheese, and that irresistible frosting drizzle. Whether you’re baking for brunch, gifting a neighbor, or just treating yourself, this simple yet stunning pastry is always a hit.

If you try it, let me know how it turned out! I’d love to hear what fillings or twists you come up with.

Resources: Here are some helpful resources for further information.

Puff Pastry Peaches and Cream Butter Braid

This Puff Pastry Peaches and Cream Butter Braid is a beautifully simple yet impressive treat. Flaky pastry is filled with sweet peaches and a rich cream cheese filling, then braided and baked to golden perfection. Perfect for brunch, dessert, or a sweet snack, it's as easy to make as it is delicious!

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Prep Time 15

Cook Time 30

Total Time 45

Servings 8 slices

Equipment

1 baking dish.

Ingredients

For the Puff Pastry

1 sheet Jus-Rol Puff Pastry (pre-rolled, refrigerated)

For the Filling

13.2 ounces cream cheese, softened
½ cup sugar
1 can peach pie filling (I used half of my quart jar of homemade peach pie filling, 1 pint)
1 large egg for egg wash
1 tbsp sugar for sprinkling on top before baking
1 tsp ground cinnamon for sprinkling on top before baking

For the Cream Cheese Frosting

4 ounces cream cheese, softened
2 tbsp unsalted butter, softened
1 cup powdered sugar
½ tsp vanilla extract
1-2 tbsp milk

Instructions

For the Puff Pastry

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Unroll the Jus-Rol Puff Pastry on the baking sheet.

For the Filling

In a bowl, mix cream cheese with optional sugar until smooth.
Spread the cream cheese down the center third of the puff pastry.
Spoon peach pie filling over the cream cheese.

Preparing the Butter Braid

On each side of the filling, cut diagonal strips (1-inch wide).
Fold strips over the filling, alternating sides to create a braid pattern.
Beat the egg and brush over the pastry.
Mix sugar and cinnamon together and sprinkle on top.

Baking the Butter Braid

Bake for 25–30 minutes, or until golden brown.
Cool slightly.

For the Cream Cheese Frosting

In a mixing bowl, beat the cream cheese and butter together until smooth and creamy.
Add the powdered sugar and vanilla extract. Mix until fully combined.
Add milk, one tablespoon at a time, until the frosting reaches a drizzling consistency.
Drizzle or spread the top of the butter braid with cream cheese frosting.
Slice and enjoy warm or at room temperature.

Frequently Asked Questions

1. Can I make this ahead of time?

Yes! You can assemble the braid, cover it, and refrigerate overnight. Bake fresh the next day for best results. The frosting can also be made ahead and stored in the fridge.

2. Can I freeze this butter braid?

Absolutely. Bake the braid, let it cool completely, then wrap it tightly and freeze. When ready to enjoy, thaw in the fridge overnight and warm it slightly in the oven. Frost after reheating.

3. Can I use a different pie filling?

Of course! This recipe works beautifully with apple, cherry, blueberry, or even lemon filling. Feel free to get creative with seasonal fruits.

4. What if I don’t have cream cheese frosting?

You can skip the frosting altogether or use a simple glaze made with powdered sugar and milk. Or try a dusting of powdered sugar for a more subtle sweetness.