Salsa Breakfast Braid
A puffy pastry makes a delicious and impressive treat for breakfast or as an appetizer.
Directions
Preheat oven to 375 ºF.
Line a baking sheet with parchment paper or silicone baking mat.
In a small bowl, mix ¼ cup of salsa and cream cheese.
Gently unfold the pastry sheet onto your lined baking sheet, keeping the puff pastry intact.
Smear the cream cheese mixture evenly on the middle section only.
On the two outer sections, cut 1-inch strips from top to bottom along each side with a sharp knife. Trim off the top and bottom strips on both sides to make folding later easier.
Add the remaining salsa on top of the cream cheese mixture in the middle section.
Starting at the bottom, stretch and fold the 1 inch strips up and over the salsa filling, overlapping and alternating, creating a braid look as you go. Pinch the strips down to secure the ends.
In a small bowl, beat the egg and water together to create an egg wash. Using a pastry brush, paint on a light coat covering over the pastry. You can use your finger as well, if you don’t have a brush.
Bake for 20-25 minutes, or until golden brown on top and cooked through. Let cool for at least 15 minutes before cutting. Refrigerate any leftovers.
Ingredients
Mrs. Wages® Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
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Ingredients
Directions
Preheat oven to 375 ºF.
Line a baking sheet with parchment paper or silicone baking mat.
In a small bowl, mix ¼ cup of salsa and cream cheese.
Gently unfold the pastry sheet onto your lined baking sheet, keeping the puff pastry intact.
Smear the cream cheese mixture evenly on the middle section only.
On the two outer sections, cut 1-inch strips from top to bottom along each side with a sharp knife. Trim off the top and bottom strips on both sides to make folding later easier.
Add the remaining salsa on top of the cream cheese mixture in the middle section.
Starting at the bottom, stretch and fold the 1 inch strips up and over the salsa filling, overlapping and alternating, creating a braid look as you go. Pinch the strips down to secure the ends.
In a small bowl, beat the egg and water together to create an egg wash. Using a pastry brush, paint on a light coat covering over the pastry. You can use your finger as well, if you don’t have a brush.
Bake for 20-25 minutes, or until golden brown on top and cooked through. Let cool for at least 15 minutes before cutting. Refrigerate any leftovers.
