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Ingredients
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1
sheet ready-made puff pastry
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1/4 cup
brown sugar
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1/3 cup
pecans, chopped
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Pinch
nutmeg
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2 tablespoons
strawberry/raspberry jam your choice
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3/4 cup
mini chocolate chips
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3 tablespoons
orgainc sugar or sugar in the raw
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1/4 teaspoon
cinnamon
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4 ounces
cream cheese, room temp.
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1
egg beaten with 1 teaspoon water
Directions
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Thaw pastry to room temperature.
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Heat oven to 375 degrees.
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In a bowl mix together all ingredients except for the cream cheese jam, and egg/water.
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On a cookie sheet, place a piece of parchment paper and place puff pastry opened on top of paper.
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Spread the cream cheese down the center of
the pastry then the jam on top of the cream cheese.
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Sprinkle mixture evenly on top of cream cheese & jam.
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With a scissor or knife, cut the dough on each side of the
mixture on an angle about ½ inch apart.
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Braid it starting with the first strip and
overlapping side to side on top of the mixture.
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Turn the ends under or press together with a fork to seal.
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Brush the pastry with the egg/water mixture.
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Bake for 25 minutes or until golden brown.
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Let cool for 15 minutes before cutting.
Serve warm or at room temperature.
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