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!
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.