Raspberry Breakfast Braid |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 12 |
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We like using blackberries, marionberries, a mixture of raspberries and blackberries or all three in this quick and easy pastry. Ingredients:
2 cups biscuit/baking mix |
1 package (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:
1. 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.
2. On a greased baking sheet, roll dough into an 18-in. x 12-in. rectangle. Spoon raspberries down center third of dough; sprinkle with sugar.
3. On each long side, cut 1-in.-wide strips about 2-1/2 in. into center. Starting at one end, fold alternating strips at an angle across raspberries; seal ends.
4. Bake at 425° for 15-20 minutes or until golden brown. Remove to a wire rack to cool slightly. In a microwave-safe dish, microwave frosting on high for 5-10 seconds or until of desired consistency; drizzle over pastry. Yield: 12 servings.
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