Raspberry Braid

Ingredients

Braid

• 2 sheets puff pastry, thawed but still cold
• 8 oz cream cheese, softened
• 3 tbsp granulated sugar
• 1 tsp vanilla extract
• 1 cup seedless raspberry jam
• 1 cup fresh raspberries, lightly mashed
• 1 egg, beaten with 1 tbsp water (for egg wash)

Glaze

• ½ cup powdered sugar
• 1–2 tbsp milk or cream
• ½ tsp vanilla extract
• sliced almonds, for garnish

Directions

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. Roll the puff pastry sheets slightly to smooth and even out.
3. In a small bowl, beat together the cream cheese, sugar, vanilla, and jam until smooth.
4. Spread the cream cheese mixture down the center of each pastry sheet, leaving 2–3 inches on each side.
5. With a sharp knife, cut 1-inch diagonal strips down each side of the pastry, from the filling to the edge.
6. Fold the strips over the filling, alternating sides to create a braid.
7. Brush each braid with egg wash and garnish with sliced almonds. Place each braid on the prepared baking sheet.
8. Bake for 22–28 minutes, until puffed and golden brown. Cool on the baking sheet for at least 15 minutes.
9. For the glaze, whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled braids and serve.