The inspiration for this pastry braid came to me during a holiday baking workshop I taught in Vermont, where local cranberries and freshly harvested walnuts were abundant. One of my students shared her grandmother’s technique for creating a beautiful braided pastry, and I immediately knew I wanted to adapt it using these seasonal ingredients. Over the years, I’ve refined the recipe in my Asheville kitchen, simplifying the technique while maintaining the stunning presentation that makes it such a showstopper for special breakfast occasions.
Cranberry Walnut Breakfast Pastry Braid
A stunning braided pastry filled with tangy cranberries, toasted walnuts, and cream cheese—a surprisingly simple yet impressive centerpiece for special breakfasts.
Prepare the Cranberry Filling
In a small saucepan, combine cranberries, sugar, orange juice, orange zest, cinnamon, and nutmeg. Cook over medium heat, stirring occasionally, until cranberries burst and mixture thickens, about 8-10 minutes. Remove from heat and allow to cool completely. Once cooled, fold in chopped walnuts.
Make the Cream Cheese Filling
In a medium bowl, beat cream cheese, sugar, vanilla extract, and egg yolk until smooth and well combined. Set aside.
Preheat Oven
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare the Pastry
Unfold the thawed puff pastry on the parchment-lined baking sheet. Roll it out slightly to form a rectangle approximately 12x14 inches. With a sharp knife or pizza cutter, cut diagonal slits on both sides of the pastry, leaving a 4-inch wide center strip uncut for the filling. The cuts should be about 1 inch apart and extend from the edge to about 1/2 inch from the center strip.
Add the Fillings
Spread the cream cheese filling down the center uncut strip of the pastry, leaving about 1/2 inch at the top and bottom. Spoon the cranberry walnut mixture evenly over the cream cheese layer.
Create the Braid
Beginning at one end, fold the cut strips over the filling, alternating from side to side to create a braided appearance. Tuck the ends under to seal.
Apply Egg Wash
In a small bowl, whisk together the reserved egg white and water. Brush the top and sides of the pastry with the egg wash. Sprinkle with coarse sugar if desired.
Bake
Bake in the preheated oven for 25-30 minutes, until the pastry is puffed and golden brown. If the top is browning too quickly, loosely cover with aluminum foil for the last 10 minutes of baking.
Glaze and Serve
While the pastry cools, prepare the glaze by whisking together powdered sugar, milk, and vanilla until smooth. Drizzle over the slightly cooled pastry. Serve warm or at room temperature, sliced into portions.
Cranberry Cream Cheese Braid
Learn how to make this beautiful and delicious cranberry cream cheese pastry braid that's perfect for breakfast or brunch.
This impressive-looking pastry is actually much easier to create than it appears! The braided design practically assembles itself as you fold the pre-cut dough over the filling. Using store-bought puff pastry saves significant time without sacrificing quality, while the cranberry-walnut filling can be prepared days in advance and kept refrigerated. The finished braid can even be assembled the night before and baked fresh in the morning—perfect for holiday breakfasts or when entertaining overnight guests.
Each slice delivers a gorgeous contrast of textures—the flaky, buttery pastry exterior gives way to a creamy sweet-tart filling studded with crunchy walnuts and bursts of juicy cranberries. The warm spice notes complement the natural tang of cranberries perfectly, while a light vanilla glaze adds just the right amount of sweetness. The aroma while baking is absolutely intoxicating—butter, vanilla, toasted nuts, and warming spices that fill your home with comfort and anticipation.
Consider this pastry braid your secret weapon for turning ordinary mornings into memorable occasions! It makes a stunning centerpiece for brunch gatherings or holiday breakfast tables. For a festive presentation, dust with powdered sugar just before serving and garnish the platter with fresh cranberries and small sprigs of rosemary. Leftovers (though rare!) make a wonderful afternoon treat paired with tea or coffee. Don’t be surprised when guests request the recipe!
Comments are closed.