Raspberry Breakfast Braid

Name: Raspberry Breakfast Braid
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 servings
Ingredients: 2 cups biscuit/baking mix; 3 ounces cream cheese, cubed; 1/4 cup cold butter, cubed; 1/3 cup 2% milk; 1-1/4 cups fresh raspberries; 3 tablespoons sugar; 1/4 cup vanilla frosting

Total Time Prep: 20 min. Bake: 15 min.

Yield 12 servings

Contest Winner

Test Kitchen Approved

We also like using blackberries, Marionberries, a mixture of raspberries and blackberries, or all three in this quick and easy pastry. —Tressa Nicholls, Sandy, Oregon

Ingredients

2 cups biscuit/baking mix
3 ounces cream cheese, cubed
1/4 cup cold butter, cubed
1/3 cup 2% milk
1-1/4 cups fresh raspberries
3 tablespoons sugar
1/4 cup vanilla frosting

Directions

Preheat oven to 425°. Place biscuit mix in a large bowl. Cut in cream cheese and butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times.
On a greased baking sheet, roll dough into an 18x12-in. rectangle. Spoon raspberries down center third of dough; sprinkle with sugar.
On each long side, cut 1-in.-wide strips about 2-1/2 in. into center. Starting at 1 end, fold alternating strips at an angle across raspberries; seal ends.
Bake until golden brown, 15-20 minutes. Remove to a wire rack to cool slightly. In a microwave-safe dish, microwave frosting on high until it reaches desired consistency, 5-10 seconds; drizzle over pastry.

Nutrition Facts

1 piece: 185 calories, 10g fat (5g saturated fat), 19mg cholesterol, 319mg sodium, 22g carbohydrate (8g sugars, 1g fiber), 2g protein.

We also like using blackberries, Marionberries, a mixture of raspberries and blackberries, or all three in this quick and easy pastry. —Tressa Nicholls, Sandy, Oregon

Recipe Creator