Puff Pastry Raspberry Braid

This easy Puff Pastry Raspberry Braid is a flaky, golden treat filled with creamy sweetened cream cheese, fruity raspberry jam, and fresh raspberries. Perfect for breakfast, brunch, or a quick dessert, this pastry is crisp on the outside and soft inside. Drizzled with a sweet almond glaze, it’s a delicious and simple bake using everyday ingredients!

Ingredients Needed

For the Pastry:

• 225g (8 oz) cream cheese, at room temperature
• 50g (1/4 cup) granulated sugar
• 1 large egg yolk
• 1 tsp pure vanilla extract
• 1/2 tsp almond extract
• 2 sheets puff pastry (490g/17.3 oz box), thawed according to package instructions
• 4 tbsp raspberry jam
• 100g (2/3 cup) fresh raspberries
• 30g (1/3 cup) sliced almonds, optional

For the Egg Wash:

• 1 large egg
• 1 tbsp water

For the Glaze:

• 60g (1/2 cup) confectioners’ sugar (icing sugar)
• 1 tbsp heavy cream or milk
• 1/2 tsp almond extract

How To Make Puff Pastry Raspberry Braid

1. Preheat the oven: Preheat the oven to 200°C (400°F).
2. Make the filling: In a bowl, beat the cream cheese, sugar, and egg yolk until smooth. Scrape down the sides, add vanilla and almond extracts, and mix again. Cover and refrigerate until needed.
3. Prepare the puff pastry: Unfold the puff pastry sheets on a lightly floured surface or parchment paper. Roll out each sheet to about 23×28 cm (9×11 inches).
4. Cut the pastry: Trim the top two corners off each sheet. Cut 9-10 diagonal strips (about 2 cm/¾-inch wide) on both sides. Remove the bottom two flaps. Save scraps for baking separately.
5. Assemble the braid: Stir the cream cheese filling, then divide it between the two pastries, spreading it down the center. Add 2 tbsp of raspberry jam per pastry and top with 1/3 cup (50g) of fresh raspberries.
6. Braid the pastry: Fold the strips over the filling, alternating sides to create a braid. Fold the bottom edge and gently seal. Transfer both braids to a baking sheet.
7. Brush with egg wash: Whisk the egg and water, then brush over the pastries. Sprinkle with sliced almonds if using.
8. Bake: Bake for 20-25 minutes until golden brown and puffed. Let cool completely.
9. Make the glaze: In a bowl, whisk together confectioners’ sugar, cream (or milk), and almond extract.
10. Drizzle and serve: Drizzle the glaze over the cooled pastries, slice, and enjoy!

Recipe Tips

• Use Cold Puff Pastry: Keep the pastry cold before baking to ensure a flaky and crisp texture. If it gets too soft, chill it in the fridge for 10 minutes before assembling.
• Don’t Overfill: Too much filling can cause leaks while baking. Spread the cream cheese and jam evenly, leaving space at the edges to seal the braid properly.
• Cut Even Strips: For a neat braid, cut the pastry strips evenly. This helps the pastry bake evenly and gives it a professional look.
• Brush with Egg Wash: A light egg wash gives the pastry a golden, shiny finish. Be careful not to use too much, or it can pool and make the pastry soggy.
• Cool Before Glazing: Let the braid cool completely before drizzling the glaze. If it’s too warm, the glaze will melt and run off instead of setting beautifully.

How To Store Leftovers?

Let the leftover puff pastry braid cool to room temperature. Then, place it in an airtight container or wrap it tightly in plastic wrap. Store in the fridge for up to 3 days.

Nutrition Facts

Serving Size: 1 slice (1/12 of braid)

• Calories: 383
• Total Fat: 25g
• Saturated Fat: 8g
• Cholesterol: 50mg
• Sodium: 170mg
• Potassium: 94mg
• Total Carbohydrates: 35g
• Dietary Fiber: 1g
• Sugars: 14g
• Protein: 6g

Try More Puff Pastry Breakfasts:

• Puff Pastry Egg Pizza
• Puff Pastry Nutella Rolls
• Nutella Puff Pastry Croissants