Cranberry Cream Cheese Braid Recipe By Tasty

CRANBERRY CREAM CHEESE BRAID RECIPE BY TASTY

Steps:

• In a microwave-safe bowl, microwave orange juice for 30 seconds until warm.
• Add cranberries to juice and let it soak for 10 minutes.
• In a medium bowl, combine cream cheese, sugar, and vanilla extract. Mix until smooth.
• Unfold puff pastry, and 1 inch (2 cm) from the top, fill the middle row with cream cheese mixture, and top with the cranberries. Leave 1 inch (2 cm) at the bottom.
• Preheat oven to 400°F (200°C).
• With a knife, carefully slice diagonal strips on both sides, leaving 1 inch (2 cm) from the top and bottom.
• Cut off the top and bottom excess pieces.
• Fold the top inch (2 cm) dough onto the filling, then lay the dough in a criss-cross pattern to form the braid.
• Before the last couple strips, fold up the bottom and lay the remaining strips over.
• Whisk an egg and brush it over the top of the braid.
• Add almonds or other nuts.
• Bake for 25 minutes.
• Cut into desired size and drizzle the icing.
• Enjoy!

CRANBERRY CREAM CHEESE SPREAD

Steps:

• In a large bowl, beat the cream cheese, cranberries, apricots and orange zest until blended. Chill until serving. Serve with crackers.

CRANBERRY BARS WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Gradually beat in eggs, sour cream and extracts. In a small bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Fold in baking chips, cranberries and walnuts. Spread into a greased 15x10x1-in. baking pan., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool completely in pan on a wire rack., For frosting, in a small bowl, beat cream cheese, butter and vanilla until smooth. Beat in confectioners' sugar; spread over top. Sprinkle with cranberries. Cut into bars or triangles. Refrigerate leftovers.

CREAM CHEESE BRAIDS

Steps:

• For BREAD: Heat sour cream over low heat.
• Stir in sugar, salt and butter; cool to lukewarm.
• Sprinkle yeast over warm water in large bowl until dissolved.
• Add sour cream mixture, eggs, flour, and mix well.
• Cover tightly and refrigerate overnight.
• For FILLING: Mix well.
• Divide dough from the day before into 4 equal parts.
• Roll each part on a floured surface to an 8x12 inch rectangle.
• Spread one quarter of the filling on each rectangle, and roll jelly roll style beginning at the long side.
• Pinch edges together and fold ends under slightly.
• Place rolls seam side down on greased baking sheets.
• Slit each roll at 2-inch intervals to resemble braid.
• Cover and let rise 1 hour, in a warm place until dough doubles in bulk.
• Bake at 375 degrees for 12 to 15 minutes.
• Spread with glaze while warm.