We also like using blackberries, Marionberries, a mixture of raspberries and blackberries, or all three in this quick and easy pastry. —Tressa Nicholls, Sandy, Oregon
Raspberry Breakfast Braid
Ingredients
- 2 cups biscuit/baking mix
- 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
- Preheat oven to 425°. 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.
- On a greased baking sheet, roll dough into an 18x12-in. rectangle. Spoon raspberries down center third of dough; sprinkle with sugar.
- On each long side, cut 1-in.-wide strips about 2-1/2 in. into center. Starting at 1 end, fold alternating strips at an angle across raspberries; seal ends.
- Bake until golden brown, 15-20 minutes. Remove to a wire rack to cool slightly. In a microwave-safe dish, microwave frosting on high until it reaches desired consistency, 5-10 seconds; drizzle over pastry.
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