Best 3 Apricot Cream Cheese Braid Recipes

Indulge in a delectable journey of flavors with our Apricot Cream Cheese Braid, a delightful pastry that combines the tangy sweetness of apricots with the creamy richness of cream cheese, all wrapped in a flaky, golden crust. This easy-to-follow recipe yields a stunning centerpiece for any occasion, whether it's a brunch, afternoon tea, or dessert gathering. Discover the secrets behind creating this perfect braid, from preparing the tender dough to assembling and baking it to golden perfection. Alongside the Apricot Cream Cheese Braid, we'll also unveil variations that cater to different preferences, including a savory Spinach and Cheese Braid and a mouthwatering Apple Cinnamon Braid. Each recipe is meticulously crafted to ensure a successful baking experience, providing step-by-step instructions, helpful tips, and stunning visuals to guide you through the process. Get ready to impress your loved ones with these exceptional braided pastries, perfect for sharing and creating lasting memories.

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APRICOT BRAIDS

Apricot Braids image

"These lovely yeast braids are light and tender and have a delightful apricot filling," writes Paula Wipf from Arlington, Virginia. "They're very popular with family and friends."

Provided by Taste of Home

Time 1h20m

Yield 3 braids.

Number Of Ingredients 13

Ingredients

2-1/4 cups chopped dried apricots
1-1/2 cups water, divided
1-1/2 cups packed brown sugar
5-1/2 to 6 cups all-purpose flour
3/4 cup sugar
3 packages (1/4 ounce each) active dry yeast
1 teaspoon salt
1/2 cup butter, softened
3 eggs, beaten
GLAZE:
1 cup confectioners' sugar
1 to 2 tablespoons milk
1/2 teaspoon vanilla extract

Steps:

In a saucepan, bring apricots and 1/2 cup water to a boil. Reduce heat; cover and simmer until water is absorbed and fruit is tender, about 20 minutes. Transfer to a food processor; add brown sugar. Cover and process until smooth., In a bowl, combine 2 cups of flour, sugar, yeast and salt. In a saucepan, heat butter and remaining water to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40-45 minutes., Punch dough down; divide into thirds. On greased baking sheets, roll out each portion into a 12x8-in. rectangle. Spread filling down the center of each rectangle. On each long side, cut 1-in.-wide strips about 2 in. into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Cover and let rise for 30 minutes., Preheat oven to 375°. Bake 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Combine glaze ingredients; drizzle over braids.

Nutrition Facts : Calories 220 calories, Fat 4g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 128mg sodium, Carbohydrate 44g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.

NOR'S EASY CHEESE FRUIT DANISH BRAID

Nor's Easy Cheese fruit Danish Braid image

I love Cheese danish, cake etc. i wanted to use up some frozen puff pastry I had. I combined it with a cheese filling and used a canned Apricot pastry filing to make this easy braid. You can make it plain cheese, or add any fruit pastry filling you desire. I hope you all enjoy this easy delicious pastry.

Provided by Nor Mac

Categories Other Breakfast

Time 1h

Number Of Ingredients 23

Ingredients

1 frozen puff pastry
8 oz cream cheese softened
1/2 c sugar
1 egg yolk
1 tsp vanila
1 Tbsp flour
6 oz can of pastry filling. i used to solo brand. i suggest you not use jam. i tried it and it made my braid soggy.
EGG WASH
1 egg slightly beaten with fork
2 Tbsp water
GLAZE
1 c powdered sugar
3-4 Tbsp milk
1 tsp vanilla
1/2 c chopped walnut's or sliced almonds if desired
OPTIONAL HOMEMADE APRICOT FILLING
1 c water
1 c sugar
1 c packed apricots then chopped
1 Tbsp lemon juice
1 Tbsp cornstarch
1 Tbsp water
NOTE: DO NOT USE JAM OR JELLY TO SUBSTITUTE PIE FILLING

Steps:

1. Thaw frozen pastry. Line baking sheet with parchment paper. Dust with flour. Preheat oven to 350 degree's.
2. Place thawed and unrolled pastry on prepared parchment lined sheet pan.
3. Sprinkle flour on pastry. Roll dough to 12 inches long and width of sheet pan.about a 10 x 12 rectangle
4. With knife, or pizza cutter. Cut the outside 3rd of dough in to slices about 3/4 - 1 inch wide all the way down each side. Do not cut in to center 1/3 of dough. You leave the center 3rd uncut to spread filling.
5. Make cheese filling. Beat cream cheese until smooth. Add in sugar, egg yolk and vanilla and flour. Beat until smooth.
6. Spread cheese filling down the center of dough evenly. Top with 1/2 the can of fruit filling if desired. ( i used solo apricot)
7. Bring outside strips you cut across filling . One side at a time alternating and crossing over each other until done.
8. Beat egg and water with a fork. Brush over entire pastry. Bake at 350 for 50-60 minutes until golden.
9. Heat remaing fuit filling in microwave with 2 tablespoons of water until hot. Remove from microwave and stir. Brush over entire hot pastry. You may have some left over. Just save or discard.
10. Mix ingredients together for glaze until smooth. Brush glaze over pastry. Sprinkle with nuts if desired. Cool thoroughly before cutting. Enjoy!
11. Directions for optional homemade apricot filling : Place sugar water and apricots in a saucepan. Bring to a boil reduce to simmer. Cook until apricots are tender and most of liquid is boiled down, and it is thickened. Stir in lemon juice. If you prefer a thicker sauce. Mix 1 tablespoon of cornstarch with 1 tablespoon of water add to mixture and boil until thick. Remove from heat to cool before using.

WINE-BRAISED CHICKEN WITH APRICOTS

Wine-Braised Chicken with Apricots image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 2h40m

Yield 4 servings

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil
4 chicken hind quarters
Kosher salt and freshly ground black pepper
8 cloves garlic, peeled
4 carrots, cut into large chunks
2 red onions, cut into quarters
2 cups dry white wine (any kind)
2 cups chicken stock
16 dried apricots
4 sprigs rosemary
Cheese Grits, recipe follows
Freshly chopped parsley, for garnish
3 cups low-sodium chicken broth
3/4 cup quick grits
2 cups grated sharp Cheddar
4 ounces cream cheese
2 tablespoons salted butter

Steps:

Preheat the oven to 325 degrees F.
Add the olive oil to a large Dutch oven over medium heat. Season the chicken with salt and pepper. When the oil is hot, place the chicken pieces skin-side down in a single layer in the pot. Cook on both sides, turning several times, until the skin is browned, about 4 minutes. Remove to a plate and set aside.
Add the garlic, carrot chunks and onion quarters, followed by the wine, stock, apricots and rosemary. Stir together, then return the chicken to the pot. Bring to the boil, cover and braise in the oven until the chicken and vegetables are tender, about 2 1/2 hours.
Serve the chicken over Cheese Grits with the onions, carrots, garlic and apricots, making sure to get a spoonful or two of the cooking liquid. Garnish with parsley and serve.
Bring the chicken broth to a boil in a saucepan over medium heat. Slowly stir in the grits, then return to a boil and simmer for 3 to 4 minutes.
Turn down the heat to low and stir in the Cheddar and cream cheese. Cook until the Cheddar is melted and the cream cheese is incorporated into the mixture, another 3 to 4 minutes. Stir in the butter and keep warm until ready to serve.

Tips:

Prep the dough ahead of time: For best results, make the dough at least 30 minutes before you plan to bake it. This will give the gluten a chance to relax and make the dough easier to work with.
Use cold butter: Cold butter will help keep the dough flaky. If your butter is too soft, it will make the dough greasy and difficult to work with.
Roll the dough out evenly: Use a rolling pin to roll out the dough into a rectangle that is about 1/4-inch thick. If the dough is too thick, it will be difficult to braid and will not cook evenly.
Use plenty of filling: Don't be shy with the filling! The more filling you use, the more flavorful the braid will be.
Bake the braid until golden brown: The braid should be baked until it is golden brown on top and the filling is bubbling. If the braid is not baked long enough, the filling will be runny and the braid will not hold its shape.

Conclusion:

Apricot Cream Cheese Braid is a delicious and impressive pastry that is perfect for any occasion. With its flaky crust, creamy filling, and sweet apricot glaze, this braid is sure to be a hit. So next time you are looking for a special treat, give this recipe a try. You won't be disappointed!