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We are just days from Thanksgiving and so I thought I would share with you one of my favorite quick breakfast ideas. I always find that I am at a loss for what to make on Thanksgiving morning {or any morning for that matter}. Partially because I am not a breakfast fan {unless it is sweet…of course} but mostly because there are so many other things to be doing to prepare for the big meal that there isn’t much time to think about breakfast. You also don’t want eat too much because you know that you will be stuffing yourself later in the day. An Apple Cream Cheese Braid is just the ticket.
This recipe is impressive looking. The braiding of the pastry dough looks complicated but is super simple. It starts with puff pastry dough from the freezer section of the grocery store. Then you have the fruit filling peeking out, the drizzle of frosting and the surprise of cream cheese. You will get two braids from this recipe. You could eat one for breakfast and then take the extra as a hostess gift later in the day.
Apple Cream Cheese Braid
Ingredients
- 1 box puff pastry {2 sheets}, thawed to room temp
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 can apple pie filling
Vanilla Frosting
- 1 1/4 cup powdered sugar
- 1/4 cup heavy cream {or milk}
- 2 tsp vanilla extract
Instructions
- Cream Cheese Filling: In a medium bowl, combine cream cheese, sugar and vanilla extract. Beat until smooth and creamy, set aside.
- Puff Pastry: Open thawed puff pastry on a flat working surface. Roll dough slightly to make a even square. With a knife {or I used a pizza cutter} make 9 even slits on both sides of the puff pastry, just until the fold. Do this to both pastry sheets.
- To Assemble: Divide cream cheese filling in half and carefully spread down the center of pastry sheet of both pastries. Next, spoon half of the apple pie filling over the cream cheese mixture. Starting at the top of the pastry fold the flaps diagonally and alternating over the apple pie filling. When you get to the end, tuck the ends under the pastry sheet. Repeat with second pastry and place on a cookie sheet that has been sprayed lightly with nonstick spray.
- Baking: Bake in a preheated 375 degree oven for 25-30 minutes or until golden brown. Cool for 10 minutes.
- Frosting: While the braid is cooling, combine the frosting ingredients in a small bowl and mix well. Drizzle frosting over the top of pastry after is has been allowed its cooling time. Serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
