Fresh Peach Cream Cheese Braid

Nothing like a luscious breakfast braid in the morning. I needed something to send in to my husband's office.  Last year I made these Mango Cream Cheese Danish.

This year I had put some fresh peaches in the freezer  and decided to make one with peaches. However, my Mango Cream Cheese Danish requires 2 packages of crescent rolls and I only had one so I made it into a braid.

My husband loves peaches and any thing made with them, so I knew he would like this.

Breakfast braids are easy to make although they might look difficult. The hardest part is cutting the strips on each side and if you have more on one side than the other, no worries, just fold it in. No one will know! I had one extra and I bet you can't tell!

Recipe                                                 Print

Peach Cream Cheese Braid

Ingredients:

• 1 (8 oz.) tube, refrigerated crescent roll dough
• 4 oz. cream cheese (1/2 brick)
• 1/4 granulated sugar, divided
• 1 tsp vanilla
• 3/4  - 1 c. peach filling (see recipe below)
• 2 Tbsp. turbinado or raw sugar
• ½ tsp. cinnamon
• Glaze:
• 1 c. powdered sugar
• 3 Tbsp. cream cheese
• 1-2 Tbsp. milk

Instructions:

1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
2. On parchment paper, roll out the crescent dough, and pinch together any holes or perforations.
3. In a bowl, cream together the 4 oz. of cream cheese, 2 Tbsp. of sugar and 1 tsp of vanilla. Spread into the center of the dough, leaving about 4" on each side. Using kitchen shears or a knife, cut diagonal 1"strips along the sides of the dough.
4. Prepare peach filling (See below) or use canned peaches. Evenly spread the peach mixture over the top of the cream cheese area of the dough.
5. Gently fold over each end of the dough on to the top of the peaches. Then fold over the strips of dough, alternating with each, folding over the dough until all of the peaches are encased. In a small bowl, stir together the turbinado or raw sugar granules with the 1/2 tsp of cinnamon. Sprinkle the sugar mixture over the top of the pastry. Bake at 375 for 15-18 minutes.
6. While pastry is baking, mix together the glaze by creaming together the powdered sugar, cream cheese, and milk. Mix until smooth and consistency is thick, but able to drizzle with a spoon.
7. When breakfast braid comes out of the oven, drizzle with glaze. Slice and serve.

Peach Filling:

Ingredients:

2 cups fresh or frozen peaches

¼ - ½ cup sugar

¼ - ½ cup water

1 TBSP cornstarch

1 TBSP lemon juice

Directions:

1   In a pot over medium high heat combine ¼ - ½ cups, sugar, cornstarch, and lemon juice, stirring constantly.

2   Add peaches and stir to coat. Cook on medium low heat for 5 - 10 minutes or until mixture thickens.

3   Allow peaches to cool.

The post Peach Cream Cheese Braid first appeared on Eclectic Red Barn.

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