Name: Puff Pastry Raspberry 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 oz cream cheese, softened; 1/2 cup sugar; 1 1/2 cups raspberry pie filling or thick raspberry preserves (or 1 pint homemade) or just plain fresh or frozen whole raspberries.; 1 large egg (for egg wash); 1 tsp sugar (for sprinkling); 4 oz cream cheese, softened; 2 tbsp unsalted butter, softened; 1 cup powdered sugar; 1/2 tsp vanilla extract; 1-2 tbsp milk

Spread the love

Wondering how to make Puff Pastry Raspberry and Cream Butter Braid at home? This easy and impressive recipe combines flaky, golden puff pastry with a creamy, sweet cheese filling and juicy raspberry pie filling, all braided into a beautiful centerpiece.

Contents show

Topped with cinnamon sugar and drizzled with a homemade cream cheese frosting, this raspberry butter braid is perfect for brunch, holidays, or a cozy weekend treat. Follow this simple step-by-step guide to create a bakery-style pastry right in your own kitchen!

Jump to Recipe Print Recipe

This post may contain affiliate links at no cost to you. Read my very boring disclosure for more information.

This beautiful butter braid looks like it came straight from a high-end bakery case, but don’t let its elegant appearance fool you—it’s surprisingly easy to make right in your own kitchen! With layers of flaky puff pastry, rich cream cheese filling, and sweet raspberry pie filling all twisted into a golden braid, this treat is as delicious as it is stunning.

Whether you’re making it for a weekend brunch, holiday breakfast, or just because, this step-by-step tutorial will guide you through the entire process so you can bake a showstopping dessert with confidence. No advanced skills needed—just simple ingredients and a little bit of love.

This is a pinnable post. Tap or hover over any image in this post to pin to your Pinterest Boards.

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

Ingredients You’ll Need

Puff Pastry & Filling

1 sheet Jus-Rol Puff Pastry (pre-rolled, refrigerated)
13.2 oz cream cheese, softened
½ cup sugar
1½ cups raspberry pie filling (or thick homemade raspberry preserves)
1 large egg (for egg wash)
1 tbsp granulated sugar (for sprinkling)

Cream Cheese Frosting

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

Equipment

1 baking sheet
Parchment paper
Mixing bowls
Hand mixer or whisk
Sharp knife or pastry cutter
Pastry brush

Step-by-Step Instructions

Image illustrates puff pastry raspberry and cream butter braid.

Step 1: Prepare Your Oven and Pastry

Preheat your oven to 400°F (200°C) and line your baking sheet with parchment paper.
Unroll your sheet of puff pastry onto the lined baking sheet.

Tip: Keep the pastry cold until you’re ready to assemble. It’s easier to handle and holds its shape better.

Step 2: Make the Cream Cheese Filling

In a medium bowl, beat together the softened cream cheese and ½ cup sugar until smooth and creamy.

Spread the cream cheese mixture evenly down the center third of the puff pastry sheet, leaving space on the sides for braiding.

Step 3: Add the Raspberry Filling

Spoon the raspberry pie filling over the cream cheese layer. Try to keep the filling piled neatly in the center so it doesn’t spill over when braiding.

Step 4: Cut and Braid the Pastry

Use a knife or pastry cutter to make 1-inch diagonal cuts on both sides of the pastry, from the edge of the filling to the edge of the dough.
Starting at one end, fold the strips over the filling, alternating sides to create a braid pattern.

Tuck in the ends to seal.

Step 5: Add Egg Wash and Cinnamon Sugar

In a small bowl, beat the egg and brush it over the top of the braid.
Mix 1 tbsp sugar with 1 tsp cinnamon, and sprinkle generously over the braid for a sweet, golden finish.

Step 6: Bake

Bake in the preheated oven for 25–30 minutes, or until the pastry is puffed and golden brown.
Let the braid cool for about 10 minutes before frosting.

Make the Cream Cheese Frosting

While the braid cools, make your frosting.
In a bowl, beat the cream cheese and butter until smooth. Add powdered sugar and vanilla extract, mixing until fully combined.

Add 1–2 tbsp of milk, just a little at a time, until the frosting is thin enough to drizzle.

Use a spoon or piping bag to drizzle frosting over the warm braid.

Enjoy!

Slice your Raspberry and Cream Butter Braid into 8 pieces and enjoy warm or at room temperature.

Storage Tip: Keep leftovers in an airtight container in the fridge for up to 3 days. You can warm it slightly before serving.

Conclusion

There you have it—your very own Puff Pastry Raspberry and Cream Butter Braid that looks as beautiful as it tastes! Whether you’re serving it for breakfast, brunch, dessert, or a special gathering, this recipe is guaranteed to impress without requiring hours in the kitchen.

The flaky pastry, rich cream cheese, and bright raspberries come together for a treat that’s both comforting and elegant. Once you make it, you’ll find yourself reaching for this recipe again and again. Happy baking!

Resources: Here are some helpful resources for further information.

Image illustrates raspberry and cream butter braid.

Puff Pastry Raspberry and Cream Butter Braid

This Puff Pastry Raspberry and Cream Butter Braid is a stunning yet simple pastry made with flaky puff pastry, a rich cream cheese filling, sweet raspberry pie filling, or fresh or frozen whole raspberries, and a drizzle of homemade cream cheese frosting. Perfect for breakfast, brunch, or a beautiful dessert, it’s a showstopper that’s easier to make than it looks!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings 8 slices

Equipment

1 baking sheet.

Ingredients

Puff Pastry

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

Filling

13.2 oz cream cheese, softened
½ cup sugar
1 ½ cups raspberry pie filling or thick raspberry preserves (or 1 pint homemade) or just plain fresh or frozen whole raspberries.
1 large egg (for egg wash)
1 tsp sugar (for sprinkling)

Cream Cheese Frosting

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

Instructions

Prep the Pastry

Preheat oven to 400°F (200°C).
Line a baking sheet with parchment paper.
Unroll the puff pastry directly onto the baking sheet.

Make the Filling

In a bowl, blend cream cheese and sugar until smooth.
Spread mixture down the center third of the pastry.
Spoon raspberry filling over the cream cheese.

Braiding the Butter Braid

Cut diagonal strips 1-inch wide on both sides of the filling.
Fold strips over the filling, alternating sides to create a braid.
Beat the egg and brush over the braid.
Mix cinnamon and sugar, and sprinkle on top.

Baking the Butter Braid

Bake for 25–30 minutes, or until golden and puffy.
Cool for about 10 minutes before frosting.

Making the Frosting

Beat cream cheese and butter until creamy.
Add powdered sugar and vanilla, mix well.
Add milk gradually until it reaches a drizzling consistency.
Drizzle frosting over the warm braid.

Notes

✅ Serving Tip:

Serve warm with coffee or chilled as a sweet brunch centerpiece. Store leftovers in an airtight container in the fridge.

Frequently Asked Questions

1. Can I use frozen raspberries instead of pie filling?

Yes! You can simmer frozen raspberries with a little sugar and cornstarch to make a quick pie-like filling. Just be sure it’s thick and cooled before using it in the braid.

2. Do I have to use cream cheese frosting?

Not at all. The braid is delicious on its own or with a dusting of powdered sugar. But the frosting adds a sweet, creamy finish that takes it over the top!

3. Can I make this ahead of time?

Yes! You can assemble the braid, cover it, and refrigerate it for a few hours before baking. You can also bake it the night before and reheat gently before serving.