Raspberry Breakfast Braid with Orange Glaze

• Vegetarian

• Produce

  • 1 cup Raspberries, fresh

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 1/2 cup Powdered sugar

• Bread & Baked Goods

  • 2 Puff pastry sheets

• Drinks

  • 1 tbsp Orange juice

• Dairy

  • 8 oz Cream cheese

Found on sweettmakesthree.com

Description

Ingredients

• 8oz cream cheese, softened
• 1 egg,separated
• ½ cup powdered sugar
• 1 cup fresh raspberries
• 2 puff pastry sheets, thawed
• 1 Tbsp orange juice
• 1 cup powdered sugar

Directions

• Preheat oven to 375 degrees
• Use a mixer to combine cream cheese, egg yolk, and ½ cup powdered sugar. Divide mixture in half and set aside.
• Lay out each thawed puff pastry sheet onto a silicone baking mat or a cookie sheet lined with parchment paper.
• Spread ½ of the cream cheese mixture down the middle of each pastry sheet.
• Top with raspberries
• Use scissors to cut 1 wide strips starting at the outer edge of the pastry sheet and stopping ½ before reaching the filling
• Repeat on other side
• Slightly criss cross each strip over the top of the filling.
• Wisk 1 Tbsp water into the saved egg white.
• Brush egg wash over pastry
• Bake 30-40 minutes until pastry is golden and flaky and filling is bubbling
• For orange glaze, mix 1 Tbsp orange juice with 1 cup powerederd sugar.
• Allow braid to cool slightly before drizzling with orange glaze
• Serve warm, room temperature, or chilled. Tastes great all three ways!