Mini Mixed Berry Crescent Braids with Cream Cheese Filling
Flaky crescent dough braided around a sweet cream cheese filling and fresh mixed berries, finished with a vanilla glaze. These individual pastries showcase colorful blueberries, raspberries, and blackberries bound with strawberry preserves for extra sweetness. Perfect for brunch gatherings, afternoon tea, or special breakfast treats. The braided presentation creates an impressive look while keeping portions perfectly sized for sharing.
Ingredients
- 1 can refrigerated Pillsbury Original Crescent Rolls (8 oz, 8 count) or crescent dough sheetpuff pastry1:1none
flakier texture, longer bake time
- 3 oz cream cheese, softened
- 3 tablespoons powdered sugar
- ⅛ teaspoon vanilla
- 1 cup fresh mixed berries, blueberries, raspberries, blackberriessingle berry type1:1none
use favorite berry variety
- 2 tablespoons strawberry preserves, stirredany fruit preserves1:1none
apricot or raspberry work well
- ½ cup powdered sugar, for drizzle
- 2 teaspoons milk, to 3 teaspoons for drizzle
- ¼ teaspoon vanilla, for drizzle
Instructions
- 1
Heat oven to 375°F and line large cookie sheet with parchment paper
- 2
Unroll crescent dough and form into 4 rectangles, pinching seams if using rolls or cutting dough sheet into quarters
- 3
Mix cream cheese, powdered sugar, and vanilla until smooth
- 4
Spread cream cheese mixture in strip down center of each rectangle, leaving borders on short ends
- 5
Mix berries with strawberry preserves and spoon over cream cheese mixture
- 6
Cut 8 strips on each short side of rectangles to edge of filling
- 7
Alternately fold cut strips across filling at an angle, slightly overlapping ends
- 8
Pull short ends gently so berries show through dough strips and place on cookie sheet
- 9
Bake 15 to 20 minutes until golden brown
- 10
Cool 10 minutes on cookie sheet
- 11
Mix powdered sugar, milk, and vanilla for drizzle and drizzle over warm braids before serving
Tips
Gently mix berries with preserves to avoid crushing delicate raspberries and blackberries while ensuring even coating.
Pull the braided ends slightly after assembly so colorful berries peek through the dough strips for better presentation.
Adjust drizzle consistency by adding milk gradually - start with less and add more for desired thickness.
Good to Know
Cover and refrigerate up to 2 days. Best served fresh but can be reheated in 300°F oven for 5 minutes.
Assemble braids up to 4 hours ahead, cover and refrigerate. Add 2-3 minutes to baking time if baking cold.
Serve warm or at room temperature. Drizzle glaze just before serving for best appearance.
Common Mistakes
Don't overmix berries with preserves to avoid crushing delicate fruit and creating mushy filling.
Leave proper borders when spreading filling to prevent leaking during braiding and baking.
Cool completely before storing to avoid condensation making pastry soggy.
Substitutions
use favorite berry variety
apricot or raspberry work well
FAQ
Can I use frozen berries instead of fresh?
Yes, but thaw and drain thoroughly first. Pat dry with paper towels to remove excess moisture that could make the pastry soggy.
How long do these keep and can I freeze them?
Store covered in refrigerator up to 2 days. Freeze assembled unbaked braids up to 1 month, then bake directly from frozen adding 3-5 minutes.
What if I don't have strawberry preserves?
Any fruit preserves work well - try apricot, raspberry, or even orange marmalade. You can also mix berries with 1 tablespoon sugar instead.