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Cream Cheese Braids Recipe

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This recipe for Cream Cheese Braids, by , is from Beck Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Joanna Beck


1 8 ounce container sour cream (not diet)
1/2 cup sugar
1 teaspoon salt
1/2 cup melted butter
2 packaged dry yeast
1/2 cup warm water
2 beaten eggs
4 cups flour

Heat sour cream, stir in sugar, salt and butter. Cool. Sprinkle yeast over
warm water and stir until yeast dissolves. Add sour cream mixture, eggs and
flour. Stir until well mixed. Put in bowl and cover and refrigerate

Filling: (Beat all ingredients until fluffy)
2 8-ounce packages cream cheese at room temperature
ĺ cup sugar
1 beaten egg
1/8 teaspoon salt
2 teaspoons vanilla

Glaze: Mix with a spoon
2 cups powdered sugar
4 Tablespoons whole milk
2 Teaspoons vanilla

Remove pastry from refrigerator and let rest for 20 minutes. Divide dough
into 4 parts and roll out each part on floured board until 1/4 inch thick.
Spread 1/4 of filling on each part and roll up and pinch seams and fold
down sides to contain the filling. Itís sloppy but it does not matter. Put
seam side down on cookie sheet. Dust top with a bit of flour.

Cover with tea towel and let rise until it doubles in size - 1 hour or a little more.

Bake at 350 BRIEFLY for maybe 15 minutes until top is turning light brown. Don't over or under bake. Pour glaze over baked pastry while still hot.




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