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Mini Mixed Berry Crescent Braids

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  • Prep 25 min
  • Total 55 min
  • Ingredients 9
  • Servings 4
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These mini crescent braids will become the star of your next brunch spread! Filled with a sweetened cream cheese mixture and fresh berries that have been tossed in strawberry preserves, each bite of these crescent treats will have you coming back for more. Don’t forget the powdered sugar glaze on top!
By Pillsbury Kitchens
Updated Feb 25, 2019
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Ingredients

Braid

Drizzle

  • 1/2 cup powdered sugar
  • 2 to 3 teaspoons milk
  • 1/4 teaspoon vanilla

Steps

  • 1
    Heat oven to 375°F. Line large cookie sheet with cooking parchment paper.
  • 2
    If using crescent rolls, unroll dough and separate into 4 (6 1/2x4 in) rectangles, pinching remaining seams together. If using crescent dough sheet, unroll dough onto work surface; cut in half crosswise and in half lengthwise to make 4 rectangles.
  • 3
    In small bowl, mix cream cheese, 3 tablespoons powdered sugar and 1/8 teaspoon vanilla until smooth. Spread generous tablespoon of the mixture in 3 1/2-inch wide strip down center of each dough rectangle, all the way to the edge of the long ends, leaving 1 1/2-inch border on short ends of dough.
  • 4
    In another small bowl, carefully mix berries and strawberry preserves to coat. Spoon on top of cream cheese mixture, dividing mixture evenly among rectangles.
  • 5
    Make 8 cuts on each short side of rectangle, just to edge of filling. Alternating from side to side, fold cut strips of dough at an angle across filling, slightly overlapping ends. Gently pull short ends of assembled braid so berries peek through strips of dough; place on cookie sheet.
  • 6
    Bake 15 to 20 minutes or until golden brown. Cool 10 minutes on cookie sheet before serving.
  • 7
    In small bowl, mix Drizzle ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm braids; serve.

Tips from the Pillsbury Kitchens

  • tip 1
    Pillsbury™ refrigerated crescent rolls are great to use in this recipe because the rectangles are already marked for you to use. Be sure to press seams of dough together to prevent filling from seeping out from bottom of dough.
  • tip 2
    You can also use the crescent dough sheet in this recipe by using sharp knife or pizza cutter to separate into four rectangles.
  • tip 3
    Instead of mixed berries, use all of one kind, or switch them up and make each one a different berry, if desired.
  • tip 4
    Lining cookie sheet with cooking parchment paper makes for easy cleanup.
  • tip 5
    Braids are best served warm. Leftovers should be stored covered in refrigerator.

Nutrition Information

410 Calories, 18g Total Fat, 5g Protein, 57g Total Carbohydrate, 35g Sugars

Nutrition Facts

Serving Size: 1 Braid
Calories
410
Calories from Fat
160
Total Fat
18g
27%
Saturated Fat
8g
42%
Trans Fat
0g
Cholesterol
20mg
7%
Sodium
490mg
20%
Potassium
80mg
2%
Total Carbohydrate
57g
19%
Dietary Fiber
1g
6%
Sugars
35g
Protein
5g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 1/2 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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