Description
This easy braided raspberry pastry features a tender cream cheese-infused dough braided over a sweet raspberry jam filling, then drizzled with a vanilla glaze. Ready in just 30 minutes, this delightful pastry is perfect for breakfast, brunch, or a sweet snack.
Ingredients
Dough Ingredients
- 4 ounces cream cheese (cold)
- 4 tablespoons butter (cold)
- 2 cups pancake mix
- 1/4 cup milk
Filling
- 1/2 cup raspberry jam
Glaze
- 1 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 425 degrees Fahrenheit and grease a half sheet pan or line it with parchment paper to prevent sticking.
- Make the Dough Base: In a large bowl, use a pastry cutter or sturdy fork to cut the cold cream cheese and butter into the pancake mix until the mixture has a crumbly texture resembling coarse crumbs.
- Add Milk and Form Dough: Pour in 1/4 cup milk and mix with a wooden spoon or your hands until a dough forms that is slightly sticky but manageable.
- Knead and Roll Dough: Transfer the dough onto a floured surface and knead for 2-3 minutes until smooth. Roll it out into a rectangle the size of your baking sheet, then carefully place the dough onto the prepared pan.
- Prepare for Braiding: Spread the raspberry jam down the center strip of the dough, leaving edges clear on both sides. Using a paring knife, cut 11-13 thin diagonal strips on each side of the jam to create sections for braiding.
- Braid the Pastry: Starting at the top, fold the strips over the jam, alternating sides, to create a braided effect covering the jam entirely.
- Bake the Pastry: Place the braided pastry in the preheated oven and bake for 12-15 minutes until it is golden brown and the jam is bubbling visibly.
- Prepare the Glaze: While baking, whisk together powdered sugar, 1 tablespoon milk, and vanilla extract in a small bowl to make a smooth glaze.
- Finish and Serve: Remove the pastry from the oven and let it cool for 5 minutes. Drizzle the glaze evenly over the warm pastry before slicing and serving.
Notes
- For best results, keep the cream cheese and butter cold before cutting into the pancake mix to create a tender dough.
- You can substitute raspberry jam with any fruit jam or preserves of your choice.
- If you don’t have pancake mix, you can use 2 cups all-purpose flour with 2 teaspoons baking powder and 1 tablespoon sugar as a substitute.
- Make sure not to overbake to keep the pastry tender; start checking at 12 minutes.
- Allow the pastry to cool slightly before glazing to prevent the glaze from melting off completely.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
