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!
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.