Cranberry cream cheese puff pastry braid on a wooden board, dusted with powdered sugar, dried cranberries, 6 orange slices and garnished with rosemary and whole cranberries. There is a glass container with honey beside it, a holiday tea towel in the background and a gold measuring cup that contains powdered sugar.

Quick and Easy Cranberry and Cream Puff Pastry Braid

5.0 from 1 vote

You won’t believe how quickly you can put this delicious pastry together, using pre-made puff pastry, cranberry sauce and sweetened cream cheese! I like to use my homemade cranberry sauce for this, but you could use cranberry preserves, or even choose a different kind of fruit preserves like apricot or raspberry. There are lots of possibilities!

The braid shape is really easy to create, but looks impressive enough to be the centerpiece of your next breakfast or brunch spread. These are simple enough to put together that you could easily make two or three different variations and serve them alongside eggs, bacon and fresh fruit as part of a brunch spread!

As seen on instagram here.

Quick and Easy Cranberry and Cream Puff Pastry Braid

Recipe by Sarah
5.0 from 1 vote
Course: Breakfast, Brunch, DessertCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

20

minutes
Cooking time

20

minutes
Calories

289

kcal
Total time

40

minutes

This pastry comes together quickly and tastes so good! The tartness of the cranberry sauce, paired with the sweetened cream cheese, all wrapped up in golden puff pastry will have you wanting to make this again and again!

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Ingredients

  • 1 sheet of puff pastry

  • 4 oz cream cheese, room temperature

  • 1/4 cup powdered (confectioners) sugar

  • 1 tsp vanilla extract

  • 3/4 cup homemade cranberry sauce

  • 1 beaten egg for egg wash

  • Honey for drizzling

  • A pinch of cinnamon sugar

  • Dried cranberries for garnish

  • Powdered sugar for dusting

Directions

  • Set frozen puff pastry dough on the counter for about 30 mins. You want it to be soft and pliable, but not quite room temperature.
  • Preheat oven to 400 degrees F and set a rack to the middle position.
  • Combine room temperature cream cheese, powdered sugar and vanilla with a fork until they are smooth and well mixed.
  • Once the puff pastry dough is soft enough to unfold, lay it flat on a parchment-lined baking sheet. Take a sharp knife and cut one inch strips horizontally up the sides of the dough as you see in the video below. Don’t cut into the middle section. Remove the top two and bottom two strips of side dough (you can use them later and make a tiny rolled up pastry so that you don’t waste them). 
  • Spread cream cheese mixture onto the middle of your dough. I actually only used about half of mine, but it’s personal preference how much you want to use. Now spread the cranberry sauce on top of the cream cheese.
  • Next, fold over the very bottom and very top pieces, as you can see in the video. This keeps the filling from leaking out.
  • Now starting from your right, pull one of your side strips across and stick it lightly to the opposite side. You’ll follow that with a strip from the left and continue the same pattern until you reach the bottom.
  • Brush with egg wash, sprinkle with cinnamon sugar and put it into the oven at 400 for about 20 mins until it’s golden brown.
  • Once it’s done, give it a couple minutes to cool and then move to a platter or board for serving. Drizzle it with honey, scatter a small handful of dried cranberries and dust it with powdered sugar. Serve warm and enjoy!

Recipe Video

Notes

  • I used Pepperidge Farms Puff Pastry for this, it comes in a pack of two sheets and you need just one sheet to make the braid.

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