This recipe is a great way to use older raspberries that are beginning to soften. And it’s also great if you’re short on time, because this dish requires no fuss and comes together quickly. Its rich and sweet filling will be a hit among all ages.
Hands-on time: 15 minutes
Cook time: 12 minutes
PER SERVING
CALORIES: 484 | FAT: 29g | SODIUM: 236mg | CARBOHYDRATES: 45g | FIBER: 4g | SUGAR: 14g | PROTEIN: 7g
Serves 6
- 1 (13.2-ounce) package frozen puff pastry, thawed
- 4 ounces cream cheese, softened
- ⅓ cup granulated sugar
- ½ teaspoon lemon juice
- 2 cups fresh raspberries
- 1 large egg
- 1 tablespoon water
1. Preheat air fryer to 320°F.
2. Unroll puff pastry and place vertically on a clean work surface.
3. In a medium bowl, mix cream cheese, sugar, and lemon juice until smooth.
4. Spread cream cheese mixture in the center of puff pastry, about 2" wide down the width of the dough.
5. Place raspberries on top of cream cheese mixture.
6. Cut long sides of puff pastry into 2" strips, leaving the center with filling intact. Close braid by placing the top left strip into the center, on top of filling, and crossing the top-right strip over, slightly overlapping. Continue with the remaining strips until filling is enclosed.
7. In a small bowl, whisk together egg and water. Gently brush mixture over braid.
8. Place braid into air fryer basket. Bake 12 minutes or until top and sides are golden brown and let cool for 5 minutes. Serve warm.
