This cranberry orange braid is so easy you will find excuses to make it again and again.
With just 5 ingredients and a luscious optional glaze, this cranberry orange braid looks and tastes super impressive. Perfect for serving during the holidays!
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Puff pastry braids are one of the easiest breakfasts (or snacks, or desserts!) you can make. They are so customizable to your tastes.
Using any jam, chocolate bar, or sweet spread that you like, you will have an irresistible puffy pastry braid in no time with literally no work at all.
This cranberry orange braid has 5 simple ingredients.
- Puff Pastry
- Whole Cranberry Sauce
- Orange Marmalade
- Beaten Egg
- Coarse Sugar – that’s it!
I topped it off with a silky sweet glaze to add an extra pop of flavor to this amazing puff pastry braid.
The glaze is totally optional but really takes it to the next level.
Now, I know the braid of this pastry looks super complicated – it’s not.
How to make a puff pastry braid?
- First, thaw the puff pastry per the directions on the back of the box.
- Once the puff pastry sheet is laid flat there will be two indications of where it was folded over itself. This is the perfect guideline for cutting.
- Taking a knife, make 8 cuts in the puff pastry down each side of the middle section, at a 45-degree angle. Do not cut the middle third of the puff pastry, just the two outer thirds.
- Cut off the top and bottom “flaps”.
- Add the filling, then close off the top of the braid with the excess puff pastry dough on top, folding over on top of the filling. Next, alternating with each of the cut sections of dough, overlapping each one. Once you get to the bottom, leave the bottom two flaps open, close the bottom of the braid with the remaining dough. Finish by overlapping the last two pieces.
Sounds confusing… it’s not. I learned by following this easy tutorial on YouTube.
There are so many amazing fillings you can add to puff pastry braids. For the season I decided on a cranberry orange braid, and WOW these flavors were meant to go together.
How to make a cranberry orange braid?
- Thaw puff pastry per directions on the back of the box. Preheat oven to 400°F.
- Cut puff pasty per directions above. Fill with whole cranberry sauce and orange marmalade, I add both in a long strip inside the braid.
- Fold the puff pastry, brush with egg wash, and sprinkle with coarse sugar.
- Bake for 20-25 minutes until golden brown. Let cool slightly.
- Make the glaze consisting of heavy cream and powdered sugar.
- Serve the braid warm, cut into slices, with a drizzle of optional glaze on top.
If you like this recipe, please check out my Chocolate Pumpkin Braid!
Cranberry Orange Braid
- 1 sheet puff pastry
- 1/3 cup orange marmalade
- 1/3 cup whole berry cranberry sauce
- 1 egg
- 1 teaspoon coarse sugar
- 1 cup powdered sugar
- 5 tablespoons heavy cream
- Thaw puff pastry sheet per directions on the back of the box. Preheat oven to 400°F.
- Line a sheet tray with parchment paper, place thawed pastry directly on the sheet tray. Cut braid per tutorial.*
- In two long rows, side by side, spoon the cranberry sauce and marmalade down the center of the braid. Fold braid per the tutorial.
- In a small bowl, beat the egg with a splash of cold water. Brush all over the pastry. Sprinkle with the coarse sugar. Bake for 20-25 minutes until golden brown. Let cool slightly.
- In a small bowl, whisk together the powdered sugar and heavy cream. Pour the glaze over the braid, cut and serve.
**Did you make this recipe? Don’t forget to give it a star rating below!**
Looking for more puff pastry recipes?
Try this Baked Brie with Walnuts and Honey