Raspberry Pastry Braid with Sugar Glaze

October 27, 2020Jessica Ashcroft

This Raspberry Pastry Braid features sweet jam, a sugar glaze, and a semi-homemade pastry. It’s a delicious breakfast treat without all of the fuss.

Raspberry pastry on a white plate.

Growing up, we got this raspberry pastry braid twice a year during our church’s General Conference.

It was truly a special treat, and one of the food traditions we looked forward to the most throughout the year.

My grandma made it for my dad, my dad made it for me, and now I make it for my children.

We call it Conference Cake in our house, but I’ll refer to it here as a raspberry pastry braid.

It may look fancy, but it’s the simplest recipe ever! It’s semi-homemade since you don’t have to make the raspberry pastry dough from scratch.

Ingredients

Raspberry pastry braid with a sugar glaze.

For the pastry:

4 oz. cream cheese

4 tablespoons butter

2 cups pancake mix

1/4 cup milk

1/2 cup jam

 

For the sugar glaze:

1 cup powdered sugar

1 tablespoon milk

1/2 teaspoon vanilla

How to make this Raspberry Pastry Braid

Homemade pastry dough in a bowl.

Pastry dough in a mixing bowl.

Easy raspberry pastry recipe.

Raspberry pastry braid on a cookie sheet.

Raspberry pastry on a cookie sheet.

PREP: Preheat the oven to 425 degrees and grease a half sheet pan.

CUT: Cut cream cheese and butter into pancake mix with a pastry cutter in a large bowl until the mixture resembles crumbs. 

KNEAD: Add enough milk to make a dough. Knead the dough until well combined and roll out to a rectangle the size of the pan.

SPREAD: Spread jam down the center of the pastry and cut diagonal slits on the bare pastry with a paring knife.

FOLD: Fold the pieces over the jam alternating sides and starting at the top.

BAKE: Bake for 12-15 minutes until the pastry is golden brown and jam is bubbling.

MIX: While the pastry is baking, mix glaze ingredients in a small saucepan over low heat. Drizzle onto the pastry when done.

Recipe Tips and Substitutions

The original recipe calls for Bisquick which you can use instead of pancake mix. I rarely have Bisquick on hand, so I started using pancake mix years ago and it works just as well.

You can always substitute margarine for butter but the taste won’t be as good.

If you’ve never made a dough before, you just enough milk to get the crumbs to stick together. You don’t want too much or you’ll end up with a sticky mess. Just add a tablespoon at a time until the dough starts to form together.

We usually use raspberry jam in this recipe but you can always use strawberry, blackberry, peach, apricot, or any other favorite jam. Homemade tastes best!

You only need a little milk for the glaze! A little goes a long way with the powdered sugar.

Pastry braid with a sugar glaze.

More Like This

Looking for more breakfast recipes? You’ll love these!

I hope your family loves this easy raspberry pastry braid! If you make it, be sure to take a picture and tag me on Instagram with @ashcroftfamilytable and use the hashtag #ashcroftfamilytable!

 

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Pastry braid with a sugar glaze.

Raspberry Pastry Braid with Sugar Glaze

Yield: 10 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

This Raspberry Pastry Braid features sweet jam and a semi-homemade pastry. It's a delicious breakfast treat without all of the fuss.

Ingredients

For the Pastry

  • 4 oz. cream cheese
  • 4 tablespoons butter
  • 2 cups pancake mix
  • 1/4 cup milk
  • 1/2 cup jam

For the Glaze

  • 1 cup powdered sugar
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla

Instructions

    1. Preheat the oven to 425 degrees and grease a half sheet pan.
    2. Cut cream cheese and butter into pancake mix with a pastry cutter in a large bowl until the mixture resembles crumbs. 
    3. Add enough milk to make a dough. Knead the dough until well combined and roll out to a rectangle the size of the pan.
    4. Spread jam down the center of the pastry and cut diagonal slits on the bare pastry with a paring knife.
    5. Fold the pieces over the jam alternating sides and starting at the top.
    6. Bake for 12-15 minutes until the pastry is golden brown and jam is bubbling.
    7. While the pastry is baking, mix glaze ingredients in a small saucepan over low heat. Drizzle onto the pastry when done.
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 278Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 25mgSodium: 393mgCarbohydrates: 44gFiber: 1gSugar: 24gProtein: 4g
Make this easy raspberry pastry braid for your next breakfast!

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