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.
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 aunt made it for my dad growing up, 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.
How to make this Raspberry Pastry Braid – Step by Step
PREHEAT your oven to 425 degrees and grease a half sheet pan.
In a large bowl, CUT 4 oz. cream cheese and 4 tablespoons butter into 2 cups pancake mix with a pastry cutter until the mixture resembles crumbs.
ADD 1/4 cup milk or enough to make a dough. KNEAD the dough until well combined and ROLL out to a rectangle the size of the pan.
SPREAD 1/2 cup jam down the center of the pastry and CUT diagonal strips on the bare pastry with a paring knife.
FOLD the pieces over the jam alternating sides and starting at the top, then BAKE for 12-15 minutes until the pastry is golden brown and jam is bubbling.
While the pastry is baking, MIX together 1 cup powdered sugar, 1 tablespoon milk and 1/2 teaspoon vanilla to make a glaze. STIR together in a small saucepan over low heat and 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.
More Like This
Looking for more breakfast recipes? You’ll love these!
- 4-Ingredient Pumpkin Pancakes with Pancake Mix
- Healthy Crustless Broccoli and Ham Quiche
- Quick Scrambled Eggs with Zucchini
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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Raspberry Pastry Braid with Sugar Glaze
For the Pastry
- 4 ounces 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
- Preheat the oven to 425 degrees and grease a half sheet pan.
- Cut cream cheese and butter into pancake mix with a pastry cutter in a large bowl until the mixture resembles crumbs.
- 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 jam down the center of the pastry and cut diagonal slits on the bare pastry with a paring knife.
- Fold the pieces over the jam alternating sides and starting at the top.
- Bake for 12-15 minutes until the pastry is golden brown and jam is bubbling.
- While the pastry is baking, mix glaze ingredients in a small saucepan over low heat. Drizzle onto the pastry when done.