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Flaky puff pastry braided around sweet cream cheese and tart cranberry-orange filling, finished with an orange glaze: this cranberry cream cheese braid is the holiday brunch pastry that looks bakery-made. It’s much easier than it looks, since the braid is just folded strips of store-bought puff pastry. It’s perfect for Thanksgiving weekend, Christmas morning or any festive brunch.
why make this recipe
This pastry gives you a big wow factor for very little work, with a creamy, tangy and flaky bite.
- Looks bakery-made: a golden, braided pastry that impresses guests.
- Uses puff pastry: no yeast and no waiting for dough to rise.
- Sweet and tart balance: cream cheese, cranberry and orange work beautifully together.
- Great for holidays: perfect for Thanksgiving weekend, Christmas breakfast and brunch buffets.
how to make cranberry cream cheese braid
Ingredients
For the cranberry-orange filling
- 1 cup fresh or frozen cranberries
- ¼ cup granulated sugar
- 3 tablespoons orange juice
- 1 teaspoon orange zest
For the cream cheese filling
- 4 ounces cream cheese, softened
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
- 1 teaspoon orange zest
For the braid
- 1 sheet frozen puff pastry (from a 17.3-ounce box), thawed in the fridge
- 1 large egg beaten with 1 tablespoon water, for egg wash
- All-purpose flour, for dusting
For the orange glaze
- ¾ cup powdered sugar
- 2 to 3 tablespoons orange juice
- ½ teaspoon orange zest
Directions
- Cook the cranberries: Simmer the cranberries, ¼ cup sugar, 3 tablespoons orange juice and 1 teaspoon zest in a small saucepan over medium-low heat for 6 to 8 minutes, until the berries burst and the mixture thickens like jam. Cool completely.
- Make the cream cheese filling: Beat the cream cheese, 2 tablespoons sugar, vanilla and 1 teaspoon zest until smooth.
- Prep the pan: Heat the oven to 400°F and line a baking sheet with parchment paper.
- Roll the pastry: On a lightly floured surface, roll the puff pastry into a rectangle about 10×14 inches. Transfer it to the parchment.
- Add the fillings: Spread the cream cheese down the center third of the pastry, leaving 1 inch at the top and bottom. Spoon the cranberry mixture on top.
- Cut the strips: Using a sharp knife, cut diagonal strips about 1 inch wide down both sides of the filling, from the filling to the outer edge, and trim the corners.
- Braid: Fold the top end of the pastry over the filling, then fold the strips over the center, alternating left and right, to make a braid. Tuck the bottom end under.
- Chill: Refrigerate the braid for 15 minutes so the pastry stays cold and flaky.
- Egg wash and bake: Brush the braid with the egg wash and bake for 25 to 30 minutes, until deep golden brown and puffed.
- Glaze: Cool for 10 minutes. Whisk the glaze ingredients until pourable, drizzle over the braid and slice to serve.
how to serve cranberry cream cheese braid
Serve it warm or at room temperature, sliced into thick pieces, with coffee, hot tea or a mimosa. It’s lovely on a holiday brunch spread next to scrambled eggs and fresh fruit. For gifting, wrap cooled slices in parchment and tie with a ribbon.
how to store cranberry cream cheese braid
Because of the cream cheese, cover leftovers and refrigerate for up to 3 days. Reheat slices in a 350°F oven for 5 to 8 minutes to crisp the pastry. For the best texture, glaze just before serving.
tips to make cranberry cream cheese braid
- Keep the puff pastry cold. If it gets soft while braiding, chill it for 10 minutes.
- Cool the cranberry mixture completely, or it will melt the pastry.
- Don’t overfill. Too much filling will leak out while baking.
- Use a sharp knife for clean strips so the pastry puffs evenly.
- Brush the egg wash generously for a deep golden, glossy finish.
variation
- Cranberry sauce shortcut: use ½ cup canned whole berry cranberry sauce in place of the cooked cranberries.
- Nutty: sprinkle sliced almonds on top before baking.
- Yeasted braid: use a sweet yeast dough in place of puff pastry for a softer, brioche-style braid.
- Mini danishes: cut the pastry into squares and fill each with cream cheese and cranberry.
- Apple version: swap the cranberry filling for cooked cinnamon apples.
FAQs
Can I make cranberry cream cheese braid ahead of time?
You can assemble the braid, cover and refrigerate it for up to 4 hours, then egg wash and bake. It’s best baked the same day.
Can I use canned cranberry sauce?
Yes. Whole berry cranberry sauce is a quick shortcut. Drain off any extra liquid first.
How do I thaw puff pastry?
Thaw it in the refrigerator overnight, or at room temperature for about 40 minutes, until pliable but still cold.
Why did my braid leak?
The pastry may have been overfilled or not sealed well. Use a thin layer of filling and tuck the ends under.
Does the braid need to be refrigerated?
Yes, because it has a cream cheese filling. Keep leftovers covered in the fridge.
Can I freeze it?
Yes. Freeze the baked, unglazed braid wrapped well for up to 1 month, then thaw and warm before glazing.
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Cranberry Cream Cheese Braid
Ingredients
Equipment
Method
- Simmer the cranberries, ¼ cup sugar, 3 tablespoons orange juice and 1 teaspoon zest for 6 to 8 minutes until jammy. Cool completely.
- Beat the cream cheese, 2 tablespoons sugar, vanilla and 1 teaspoon zest until smooth.
- Heat the oven to 400°F and line a baking sheet with parchment.
- Roll the puff pastry into a 10×14-inch rectangle and place on the parchment.
- Spread the cream cheese down the center third, leaving 1 inch at top and bottom, then top with the cranberry mixture.
- Cut diagonal strips about 1 inch wide on both sides of the filling and trim the corners.
- Fold the top over the filling, then fold the strips over the center, alternating sides. Tuck the bottom end under.
- Chill 15 minutes.
- Brush with egg wash and bake 25 to 30 minutes until deep golden brown.
- Cool 10 minutes, whisk the glaze until pourable, drizzle over the braid and slice.
