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96% would make again

Cranberry Cream Cheese Braid

by Hitomi Aiharafeatured in Revamped Classic Thanksgiving Side Dishes

Ingredients

for 5 servings

  • ½ cup orange juice (120 mL)
  • ¼ cup dried cranberry (30 g)
  • 4 oz cream cheese (110 g)
  • ¼ cup sugar (50 g)
  • 2 teaspoons vanilla extract
  • 1 sheet puff pastry
  • 1 egg, egg wash
  • ⅓ cup almond slices (35 g), or nuts of your choice

Icing

  • ½ cup powdered sugar (60 g)
  • 1 tablespoon water

Nutrition Info

Shop ingredients with
    Calories 315
    Fat 17g
    Carbs 37g
    Fiber 1g
    Sugar 27g
    Protein 4g

Estimated values based on one serving size.

Preparation

  1. In a microwave-safe bowl, microwave orange juice for 30 seconds until warm.
  2. Add cranberries to juice and let it soak for 10 minutes.
  3. In a medium bowl, combine cream cheese, sugar, and vanilla extract. Mix until smooth.
  4. Unfold puff pastry, and 1 inch (2 cm) from the top, fill the middle row with cream cheese mixture, and top with the cranberries. Leave 1 inch (2 cm) at the bottom.
  5. Preheat oven to 400°F (200°C).
  6. With a knife, carefully slice diagonal strips on both sides, leaving 1 inch (2 cm) from the top and bottom.
  7. Cut off the top and bottom excess pieces.
  8. Fold the top inch (2 cm) dough onto the filling, then lay the dough in a criss-cross pattern to form the braid.
  9. Before the last couple strips, fold up the bottom and lay the remaining strips over.
  10. Whisk an egg and brush it over the top of the braid.
  11. Add almonds or other nuts.
  12. Bake for 25 minutes.
  13. Cut into desired size and drizzle the icing.
  14. Enjoy!