A raspberry cream cheese coffee braid made with raspberry preserves, pastry dough and drizzled with a vanilla glaze. Serve for brunch or dessert. You can also find more dessert ideas here.
Oh my! This is a recipe that has been a family favorite for more than 30 years. It was originally posted in a Garden Club cookbook dating back to the mid 1980’s and I still make it today.
This turns out so good it will be difficult to only have one piece. I can almost guarantee you will eat more than one piece!
Originally this recipe was known as a raspberry cream cheese coffee cake, but I never felt that accurately described this dessert. It is more of a strudel as the dough has a pastry texture.
This recipe uses Bisquick for the dough, so everything you need is already in the baking mix.
Hate seeds in raspberry jam because they get wedged between your teeth? Me too! Look for seedless raspberry preserves or raspberry jam in the shopping isle. It is worth the switch.
You can also use other flavors of jam in this recipe, such as strawberry or apricot. I prefer the stronger fruit flavors like raspberry, blackberry, or boysenberry. Use homemade jam for the best taste or buy a good quality jam with lots of flavor and no seeds.
You might want to make two of these braids as this dessert will disappear quick!
This photo shows more detail about how you fold the dough to create the herring bone design.
Raspberry Cream Cheese Coffee Braid
- 3 ounces cream cheese
- 4 Tablespoons butter
- 2 cups Bisquick baking mix
- ⅓ cup milk
- ½ to 1 cup raspberry jam
- 1 cup confectioners sugar
- 2 Tablespoons milk
- ½ teaspoon vanilla
- Preheat oven to 400 degrees.
- In a mixing bowl, make the dough from the first four ingredients. Use a pastry blender if you have one or a large fork to mix the dough.
- Knead the dough 10 strokes on a floured board.
- On wax paper, roll the dough into an 8 inch by 12 inch rectangle.
- Turn on to a baking sheet sprayed with a light amount of cooking spray.
- Spread the jam down the middle taking care not to let it get too close to the ends.
- To make the braid, make cuts each inch in the dough and cut in 2-1/2 inches toward the jam.
- Braid the strips making sure to close up each of the ends as good as possible.
- Bake in a 400 degree oven for 12-15 minutes.
- Partly cool on a baking rack.
- While cooling, mix together the confectioners sugar, milk, and vanilla for the glaze.
- Frost the braid and allow to cool completely.
- Cut into pieces following the lines of the braid and serve.