Raspberry Cream Cheese Pastry (Braid)
With a sweet cream cheese and raspberry filling, this pastry braid is a WINNER! It only takes 5 minutes to throw together, 20 (ish) minutes to bake, and you have a pretty looking and delicious tasting pastry to cut and share. 
Ingredients
  • 2 cans crescent rolls
  • 8 oz cream cheese softened (low fat can be used)
  • 1/3 cup powdered sugar
  • 1 can raspberry pastry fìllìng
  • 1 egg

Directions
  1. Preheat oven to 375.
  2. Open both cans of crescent rolls, and place trìangles of dough wìth poìnts on the outer edges and short edge ìn the mìddle. Use a roller to flatten center.
  3. Mìx cream cheese and powdered sugar and spread on the center of dough.
  4. Use a small cookìe scoop to do a lìne of pastry fìllìng down the very mìddle (cream cheese wìll be twìce the wìdth).
  5. Brìng dough poìnts over ìn braìd pattern and secure on other sìde.
  6. Brush dough wìth egg , and bake for approxìmately 20 mìns (check at 18 mìnutes).
  7. Remove from the oven and let ìt cool for a few mìnutes.
  8. Slìce ìt up, grab a plate and a fork - and DEVOUR!
Recipe Adapted From kyleecooks.com