Ingredients with Measurements:
- 1 package frozen puff pastry, thawed
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup raspberry jam
- 1/2 cup powdered sugar
- 2 tbsp milk
Special equipment needed:
- Rolling pin
- Parchment paper
- Baking sheet
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. On a lightly floured surface, roll out the puff pastry into a rectangle shape.
3. In a mixing bowl, beat the cream cheese, granulated sugar, egg, and vanilla extract until smooth.
4. Spread the cream cheese mixture evenly over the puff pastry.
5. Spoon the raspberry jam over the cream cheese mixture.
6. Cut the puff pastry into strips, about 1 inch wide.
7. Braid the strips of puff pastry over the raspberry jam, tucking the ends under.
8. Place the butter braid on a parchment-lined baking sheet.
9. Bake for 25-30 minutes, or until golden brown.
10. In a small bowl, whisk together the powdered sugar and milk to make a glaze.
11. Drizzle the glaze over the warm butter braid.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 420
Fat: 24g
Carbohydrates: 46g
Protein: 5g
Sodium: 220mg
Sugar: 27g
Substitutions for ingredients:
- Strawberry jam can be substituted for raspberry jam.
- Neufchâtel cheese can be substituted for cream cheese.
Variations:
- Add sliced almonds or chopped pecans to the cream cheese mixture before spreading it on the puff pastry.
- Substitute blueberry jam for raspberry jam.
- Add lemon zest to the cream cheese mixture for a citrusy twist.
Tips and tricks:
- Be sure to thaw the puff pastry according to package instructions before using.
- Use a sharp knife or pizza cutter to cut the puff pastry into strips.
- To prevent the butter braid from sticking to the baking sheet, use parchment paper or a silicone baking mat.
Storage instructions:
Store the raspberry cream cheese butter braid in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the butter braid, place it in a preheated 350°F oven for 10-15 minutes, or until warmed through.
Presentation ideas:
Serve the raspberry cream cheese butter braid on a platter or cake stand for an elegant presentation.
Garnishes:
Garnish the butter braid with fresh raspberries or a dusting of powdered sugar.
Pairings:
Serve the raspberry cream cheese butter braid with a cup of hot coffee or tea.
Suggested side dishes:
- Fresh fruit salad
- Mixed greens salad with vinaigrette dressing
Troubleshooting advice:
- If the puff pastry is too warm, it may be difficult to work with. Chill it in the refrigerator for 10-15 minutes before using.
- If the cream cheese mixture is too thick, add a tablespoon of milk to thin it out.
Food safety advice:
- Be sure to wash your hands and all utensils before handling food.
- Store the butter braid in the refrigerator to prevent spoilage.
Food history:
The butter braid is a traditional pastry that originated in Denmark. It is typically made with a sweet yeast dough and filled with a variety of ingredients, such as fruit, cheese, or nuts.
Flavor profiles:
The raspberry cream cheese butter braid is sweet and tangy, with a buttery, flaky crust.
Serving suggestions:
Serve the raspberry cream cheese butter braid as a dessert or a sweet breakfast pastry.
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