Salsa Breakfast Braid

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.