Raspberry Cream Braid
Appealing to both the taste buds and the eye, this raspberry cream braid is a good choice for your next tea party.
body and soul!"
©Tea Party Circle
It is easy to make but everyone will think you are a
wonderful pastry chef.
The combination of raspberry and creamcheese are meant to be together. And the pastry that envelopes them adds the right texture and flavor.
Raspberry Cream Braid Recipe
- 1 sheet frozen puff pastry - room temperature
- 3 oz. cream cheese, softened
- 1/4 cup confectioners' sugar
- 1/2 cup heavy cream, whipped
- 1/2 cup seedless raspberry jam
- 1 egg yolk
Preheat oven to 400°F.
In medium bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream until well blended.
Place the pastry sheet on lightly floured surface. Make diagonal cuts from outer edges, one inch apart and three inches long.
Spread jam lengthwise down the center third of the rectangle. Spread cream cheese mixture on top of the jam.
Fold alternate strips of dough over filling. Place the braid on a greased or parchment lined baking sheet.
Brush top of braid with a mixture of 1 egg yolk and 1 teaspoon water just before baking.
Bake 15-20 min. or until golden. Remove from baking sheet and cool on wire rack.
After cool, place on cutting board, slice widthwise into even pieces, about 1 to 1 1/2 ".
This recipe was used in our candle party.