Peaches and Cream Cheesecake Braid
 
Prep time
Cook time
Total time
 
Oh my gosh, this Peaches and Cream Cheesecake Braid is absolutely delicious! The braid is gorgeous and also so easy and quick to prepare! It's perfect for breakfast or dessert.
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 unsalted 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:
  • 1 (8-ounce) package cream cheese, softened
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1 egg, room temperature
  • 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
Instructions
  1. Make the filling: Cream the softened cream cheese in a medium bowl until fluffy before adding sugar, vanilla extract, and the egg. Mix together until well combined. Set aside on the counter while you prepare the rest of the braid.
  2. 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.
  3. 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 cream cheese mixture over the middle third of the dough. Arrange peach slices on top.
  4. Continue assembling the braid: (Remember, there are photos below to help visualize this step!) 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 any 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. At this point you can cover and refrigerate the braid overnight, or you can continue to the next step.
  5. 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. 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 and serve!
Recipe by Willow Bird Baking at http://willowbirdbaking.com/2015/02/02/peaches-cream-cheesecake-braid/