When I was a kid, my parents would bake butter braids for breakfast on every major holiday. We made a semi-homemade one at Thanksgiving and I wanted to share the recipe with anyone else who may be looking for a simple, but delicious homemade baked good.
INGREDIENTS:
– 4oz room temp cream cheese
DIRECTIONS:
Begin by making the cream cheese filling. In a medium bowl using a handheld mixer, beat together cream cheese, sour cream, and egg yolk on medium speed until smooth. Add the sugar, lemon juice, and vanilla and beat until smooth. Let the cream cheese filling cool in the refrigerator while you make the berry filling.
Next, heat the oven to 375°F. To make the raspberry filling, combine raspberries, sugar, and lemon juice in a small sauce pan and simmer until the mixture coats the back of a spoon (5-10 minutes). You could also use your favorite jam instead!
Once you’ve made the cream cheese and raspberry fillings, grease your cookie sheet. Unroll crescent dough on cookie sheet (should make a roughly 13×7-inch rectangle). Spread cream cheese in 2-inch-wide strip lengthwise down center of dough. Top the cream cheese filling with raspberry filling. Next, make cuts 1 inch apart on each side of dough rectangle just to edge of filling. Alternating from side to side, fold the cut strips of dough at an angle halfway across the filling, slightly overlapping ends.
