Cherry Cream Cheese Crescent Braid
This Cherry Cream Cheese Crescent Braid wraps flaky, golden crescent dough around a smooth almond-scented cream cheese filling and sweet cherry pie filling. Sliced almonds add a delicate crunch, and a simple vanilla glaze finishes the braid with just the right touch of sweetness.
It looks impressive on a brunch table but uses convenient refrigerated crescent dough to keep the preparation simple. Serve it warm for a weekend breakfast, holiday brunch, afternoon coffee, or an easy dessert to share.
Prep Time: 20 minutes
Bake Time: 20–25 minutes
Total Time: Approximately 45 minutes
Servings: 8–10 slices
Why You’ll Love This Recipe
- Flaky crescent dough makes a pretty braided pastry without complicated dough preparation.
- Cream cheese gives the cherry filling a smooth, cheesecake-like layer.
- Almond extract and sliced almonds complement the cherries.
- The braid is easy to slice and share for breakfast, brunch, or dessert.
- It can be assembled ahead and baked shortly before serving.
- A simple powdered sugar glaze makes the finished pastry look bakery-style.
Ingredients
Crescent Braid
- 2 cans refrigerated crescent roll dough, about 8 ounces each
- 8 ounces cream cheese, softened
- ¼ cup granulated sugar
- ½ teaspoon almond extract
- 1 cup cherry pie filling
- ⅓ cup sliced almonds, divided
- 1 large egg
- 1 tablespoon water
Glaze
- 1 cup powdered sugar
- 1–2 tablespoons milk
- ¼ teaspoon vanilla extract
How to Make Cherry Cream Cheese Crescent Braid
Step 1: Prepare the Oven and Pan
Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
Make sure the cream cheese is softened before mixing. This helps the filling become smooth instead of lumpy.
Step 2: Make the Cream Cheese Filling
In a medium bowl, beat the softened cream cheese, granulated sugar, and almond extract until smooth and creamy. Scrape the sides of the bowl as needed so the ingredients combine evenly.
Step 3: Prepare the Crescent Dough
Unroll the crescent dough onto the parchment-lined baking sheet. Arrange the pieces into a large rectangle, overlapping the edges slightly. Press the seams together firmly to make one continuous sheet of dough.
If the dough has perforations, pinch them closed so the filling is less likely to leak through while baking.
Step 4: Mark and Cut the Braid Strips
Spread the cream cheese mixture lengthwise down the center of the dough, leaving a border at both ends. Spoon the cherry pie filling over the cream cheese.
Using a sharp knife or pizza cutter, cut diagonal strips along both long sides of the dough, spacing the cuts about 1 inch apart. Leave the center strip beneath the filling uncut.
Step 5: Fold the Dough
Fold the short ends of the dough over the filling. Starting at one end, fold the side strips over the filling one at a time, alternating from left to right to create a braided pattern.
Tuck the final strips underneath the braid and gently press the dough to seal the ends. A few cherries showing through the braid look attractive, but avoid leaving large gaps where the filling could spill out.
Step 6: Add the Almonds and Egg Wash
Whisk the egg with the water. Brush the egg wash lightly over the exposed dough to help it bake to a glossy golden color.
Sprinkle about half of the sliced almonds over the braid. Reserve the rest for the top after baking.
Step 7: Bake
Bake for 20–25 minutes, or until the dough is puffed and golden brown. If the top browns too quickly before the center is baked, loosely cover it with foil for the final few minutes.
Some filling may bubble out during baking. Let the braid rest on the baking sheet so the filling can settle before transferring or slicing.
Step 8: Cool the Braid
Allow the braid to cool for at least 15–20 minutes. The cream cheese and cherry filling will be very hot after baking, and cooling helps them set enough for neat slices.
Step 9: Make the Glaze
Whisk together the powdered sugar, vanilla extract, and 1 tablespoon of milk. Add more milk a little at a time until the glaze is thick but pourable.
Step 10: Glaze and Serve
Drizzle the glaze over the cooled or slightly warm braid. Sprinkle the remaining sliced almonds on top, slice, and serve.
Tips for a Neat, Golden Braid
- Seal the dough seams well. Pinch the crescent perforations together before adding the filling.
- Keep the filling centered. Leave room along the sides and at both ends so it stays inside the braid.
- Use a moderate amount of cherry filling. Too much can make the dough difficult to fold and may cause excess filling to spill out.
- Cut even strips. Strips about 1 inch wide are easy to fold and create a tidy braided pattern.
- Alternate the strips. Folding one strip from each side in turn creates the classic braid effect.
- Use parchment paper. It catches any bubbling filling and makes cleanup easier.
- Let the braid cool before glazing. If it is piping hot, the glaze may melt and run off.
Can I Use Crescent Dough Sheets?
Yes. Crescent dough sheets work well because they have no perforations to seal. If using regular crescent rolls, arrange them into a rectangle and pinch the seams together before filling.
Can I Use Another Pie Filling?
Yes. Blueberry, apple, peach, or raspberry pie filling can replace the cherry filling. Keep the amount similar so the braid is not overfilled.
Can I Use Vanilla Instead of Almond Extract?
Yes. Replace the almond extract in the cream cheese filling with vanilla extract. The pastry will have a milder flavor, and it will still taste delicious with the cherries.
Easy Variations
Cherry Almond Braid
Use almond extract in the filling and sprinkle sliced almonds over the top, as in this recipe.
Chocolate Cherry Braid
Sprinkle a small handful of mini chocolate chips over the cherry filling before folding the dough.
Lemon Cherry Braid
Add 1 teaspoon of finely grated lemon zest to the cream cheese mixture and use lemon juice in place of the vanilla in the glaze.
Extra-Creamy Filling
For a softer, cheesecake-like center, mix 2 tablespoons of sour cream into the cream cheese filling. Keep the filling centered so it does not run out during baking.
Can I Make It Ahead?
You can mix the cream cheese filling a day ahead and refrigerate it in a covered container. For the best texture, assemble and bake the braid on the day you plan to serve it.
You can also assemble the braid, cover it loosely, and refrigerate it for a few hours before baking. Brush it with egg wash and add the almonds just before it goes into the oven. Baking time may be a little longer if the dough is cold.
Storage
Store leftover braid in an airtight container in the refrigerator for up to 3 days. The dough will soften as it sits, but the filling will remain creamy.
Reheat individual slices in the microwave for a few seconds, or warm them in a 300°F oven until heated through. Add the glaze after reheating if you’re making the braid ahead and want a fresher finish.
Can You Freeze Cherry Cream Cheese Crescent Braid?
The baked braid can be frozen, although the pastry may be softer after thawing. Cool it completely, wrap it tightly, and freeze for up to 1 month.
Thaw overnight in the refrigerator. Warm it in a low oven and add fresh glaze and sliced almonds before serving. For the best texture, freeze it without the glaze.
Frequently Asked Questions
How do I know when the braid is baked?
The dough should look puffed and golden brown across the top and sides. If the center still looks pale or doughy, bake it for a few more minutes.
Why did the filling leak out?
The braid may have been overfilled, or the dough seams may not have been sealed. Leave a border around the filling, pinch the seams closed, and tuck the ends underneath.
Should I serve it warm or cold?
It can be served warm, at room temperature, or chilled. Let it rest after baking before slicing so the filling has time to set.
Can I leave out the almonds?
Yes. The almonds are optional. You can omit them or replace them with chopped pecans.
Do I need to refrigerate leftovers?
Yes. Because the braid contains cream cheese filling, refrigerate leftovers once they have cooled.
Can I use homemade cherry pie filling?
Yes. Use a thick, cooled filling and avoid adding extra syrup, which could make the pastry soggy.
Final Thoughts
This Cherry Cream Cheese Crescent Braid pairs flaky crescent dough with creamy almond-scented filling, sweet cherries, crunchy sliced almonds, and a simple glaze. It has the look of a special bakery pastry, but refrigerated dough makes it easy to prepare at home.
Slice it for brunch, serve it with coffee, or enjoy a piece as an easy dessert. For the best presentation, let the braid cool before glazing and cutting.
