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
Raspberry Breakfast Braid
Raspberry Breakfast Braid
Prep Time
20 min
Cook Time
15 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
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.
