Peach Cobbler Pastry Braid recipe from Willow Bird Baking
Peach Cobbler Pastry Braid

5 from 1 reviews
Peach Cobbler Pastry Braid
 
Prep time
Cook time
Total time
 
If you love peach cobbler, this braid is calling your name! It's got the same amazing taste, but with a gorgeous presentation. Make it for breakfast or dessert! See example photos below and video above for help visualizing how to put this braid together.
Author:
Serves: 6-8
Ingredients
Dough Ingredients:
  • 2 cups all-purpose flour
  • 2 tablespoons powdered sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup Plugrá butter
  • 3 ounces cream cheese
  • 1/2 cup milk
  • 1/2 teaspoon almond extract
  • 1 egg whisked with 1 teaspoon water for egg wash
Filling Ingredients:
  • 3 tablespoons Plugrá butter, melted
  • 1/3 cup sugar
  • 1 teaspoon ground cinnamon
  • 1 1/2 (15-ounce) cans sliced peaches in light syrup, drained
Glaze Ingredients:
  • 1/2 cup powdered sugar
  • 1 tablespoon milk
  • 1/8 teaspoon vanilla extract
  • ground cinnamon for sprinkling
  • vanilla bean ice cream for serving
Instructions
  1. Make the pastry braid: Preheat the oven to 425 degrees F. In the bowl of a food processor, mix the flour, powdered sugar, baking powder, and salt. Add the cream cheese and butter into the flour mixture and pulse to cut the fat into the flour (about 6 pulses). Add the milk and almond extract and blend until it’s just starting to come together into a loose dough.
  2. Turn the dough out onto a big sheet of lightly-floured parchment paper and knead each very lightly for just a few strokes (be careful not to overwork the dough or it’ll be tough! Don’t worry about getting it smooth — just knead for these few strokes and let it stay a little rough.) Very lightly flour the top of the dough and roll it out to a 10- by 12-inch rectangle. Measure and mark the dough lengthwise into thirds. Spread the melted butter over the middle third of the dough. Mix together the sugar and cinnamon and sprinkle the mixture over the butter. Fill the area with peach slices.
  3. Continue assembling the braid: (Remember, there are photos below to help visualize this step in addition to a video above!) Make diagonal cuts at 1-inch intervals on each the long sides. Do not cut into the center filling area. Fold strips, first one from one side and then one from the other side in an alternating fashion, over the filling, dusting off excess flour as you go. It will now resemble a braid. Use the sheet of parchment to carefully transfer your braid to a baking sheet.
  4. Bake and glaze the braid: Brush the pastry braid with the egg wash mixture. Bake in the 425 degree oven for 20-22 minutes, until the dough is really golden on top. When it gets out of the oven, I pour off any melted butter that has pooled around the bottom so the braid won't get soggy as it cools. After allowing the braid to cool for around 30 minutes, whisk together the powdered sugar, vanilla extract, and milk in a small measuring cup with a pour spout. Drizzle over the top of the braid. Top with cinnamon and serve warm with vanilla bean ice cream.

 

20 Comments on Peach Cobbler Pastry Braid

  1. TidyMom
    January 19, 2015 at 7:58 am (2 years ago)

    The video was so helpful Julie!! I can’t wait to make a braid.

    Reply
  2. Kristen @ A Mind Full Mom
    January 19, 2015 at 8:27 am (2 years ago)

    First of all, I LOVE what you are teaching your students–that is the skills they will need to be successful in life.
    And this peach bread–oh my! I know the ice cream makes it not acceptable for breakfast but maybe with some greek yogurt or whipped cream 😉

    Reply
  3. Melissa
    January 19, 2015 at 8:49 am (2 years ago)

    Woah! Hand me a fork, I could dive right into that. I love anything peach!! Look so good.

    Reply
  4. Deborah
    January 19, 2015 at 10:11 am (2 years ago)

    I need to remember to pause and rethink situations more often – so much to be learned from those kids!! And I am in LOVE with this pastry. Love everything about it!

    Reply
  5. Kristina
    January 19, 2015 at 10:18 am (2 years ago)

    “ice cream resourcefulness” – I LOVE this! you are an exceptional teacher, yielding exceptional students. I love that you learn from them as well.

    these kind of desserts are my favorite – pinning this to make for the weekend!

    Reply
  6. Laura
    January 19, 2015 at 9:25 pm (2 years ago)

    Pausing before freaking out would solve most of the world’s ills I bet! Great post! And love the braid–yum!

    Reply
  7. Nutmeg Nanny
    January 19, 2015 at 9:37 pm (2 years ago)

    This pastry braid is so beautiful!

    Reply
  8. Aimee @ ShugarySweets
    January 20, 2015 at 8:01 am (2 years ago)

    Oh that melty ice cream with the cobbler braid. I’m in dessert heaven!

    Reply
  9. Laurel
    January 20, 2015 at 8:18 am (2 years ago)

    Did you use unsalted butter?

    Reply
    • Julie Ruble
      January 20, 2015 at 9:25 am (2 years ago)

      Yep, always unsalted unless otherwise listed.

      Reply
  10. Nicole
    January 21, 2015 at 1:07 pm (2 years ago)

    Wow. This looks so delicious! It really is all about the butter.

    Reply
  11. Rita
    January 22, 2015 at 7:39 pm (2 years ago)

    Is it possible to use frozen peaches /fruit for this recipe ? If so, what adjustments need to be made ?

    Reply
    • Julie Ruble
      January 22, 2015 at 7:54 pm (2 years ago)

      I’m sure that would be fine. Just defrost in the microwave and use them the same as the canned.

      Reply
  12. kathy
    January 23, 2015 at 6:31 am (2 years ago)

    This looks so yummy & I’m anxious to try this. But I’m just as curious to learn what frame work you use to guide project work. Just getting started in teaching my middle schoolers this way.

    Reply
    • Julie Ruble
      January 23, 2015 at 7:04 am (2 years ago)

      Hi Kathy! Let’s connect! I have TONS of help I can send your way. What subject do you teach? Shoot me an email at julie ‘at’ willowbirdbaking ‘dot’ com and I’ll send along resources. You’re on an incredible journey 🙂

      Reply
  13. Marla Meridith
    January 23, 2015 at 8:29 am (2 years ago)

    Now this pastry looks AMAZING!!

    Reply

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