Raspberry Braid
- Reviews 3
Ready In: 30 mins
Yields: 1 braid
Ingredients
- 1 (3 ounce) package cream cheese
- 1⁄4 cup butter or 1⁄4 cup margarine
- 2 cups packaged biscuit mix
- 1⁄3 cup milk
- 1⁄2 cup raspberry jam
- 1 cup powdered sugar
Directions
- Cut cream cheese and butter into biscuit mix until crumbly.
- Add in milk; blend.
- Turn out onto lightly floured surface and knead 8-10 times.
- Roll dough out to 8"x12" rectangle (waxed paper works well underneath, esp for next step) Turn onto greased baking sheet (remove the paper!) Spread jam down the center of the dough.
- Make 2-1/2" cuts at 1" intervals in from each long edge (like fringe going down the long sides) Fold strips in over filling, overlapping as needed.
- Bake at 425 for 12-15 min.
- Cool slightly.
- Combine powdered sugar with enough rum or milk to achieve drizzling consistency (approx 1-1/2 to 2 T) and drizzle over the top of the braid.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off