Cranberry Cream Cheese Braid Recipe By Tasty Food

CRANBERRY CREAM CHEESE BRAID RECIPE BY TASTY

Steps:

• In a microwave-safe bowl, microwave orange juice for 30 seconds until warm.
• Add cranberries to juice and let it soak for 10 minutes.
• In a medium bowl, combine cream cheese, sugar, and vanilla extract. Mix until smooth.
• Unfold puff pastry, and 1 inch (2 cm) from the top, fill the middle row with cream cheese mixture, and top with the cranberries. Leave 1 inch (2 cm) at the bottom.
• Preheat oven to 400°F (200°C).
• With a knife, carefully slice diagonal strips on both sides, leaving 1 inch (2 cm) from the top and bottom.
• Cut off the top and bottom excess pieces.
• Fold the top inch (2 cm) dough onto the filling, then lay the dough in a criss-cross pattern to form the braid.
• Before the last couple strips, fold up the bottom and lay the remaining strips over.
• Whisk an egg and brush it over the top of the braid.
• Add almonds or other nuts.
• Bake for 25 minutes.
• Cut into desired size and drizzle the icing.
• Enjoy!

CRANBERRY AND BRIE CRESCENT RING RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
• Arrange the crescent roll triangles on the prepared baking sheet with the points sticking out, overlapping the bases to form an 8-inch (20 cm) circle.
• Spoon the cranberry sauce onto the bases of the crescent dough triangles and top with the brie wedges. Fold the pointed ends of the dough over the cranberry sauce and brie and tuck underneath to seal.
• Brush the ring with the beaten egg and sprinkle with the flaky salt and thyme.
• Bake for 30 minutes, turning halfway through, or until dark golden brown. Transfer to a platter and serve.
• Enjoy!

CREAM CHEESE BRAIDS

Steps:

• For the dough, dissolve the yeast in the water in a small bowl.
• In large mixing bowl, cream butter, sugar, salt and eggs until well combined.
• Add the yeast mixture to the bowl and mix well.
• Add half of the sour cream and 1/2 of the flour at a time to the mixer.
• Cover dough and refrigerate overnight.
• For the filling, combine all ingredients until smooth.
• Divide the dough into 6 even balls.
• Roll out each ball into about an 8x12 inch rectangle on lightly floured surface.
• Spread one-sixth of the filling among the six dough rectangles, down the center of the roll.
• Roll the rectangles jelly roll style beginning at the long side.
• Pinch edges together and fold ends under slightly.
• Place the rolls seam side down on greased baking sheets.
• I can fit two rolls on each cookie sheet.
• Slit each roll at 2-inch intervals to resemble braid.
• Cover and let rise for 1 hour in a warm area.
• The dough should double.
• Bake at 375 degrees for about 15 minutes.
• Meanwhile, prepare glaze by combing all ingredients.
• While warm, spread the braids with the glaze.