With just seven ingredients and only 30 minutes from start to finish, this Cranberry Orange Braid is a perfect choice for a festive Christmas morning breakfast or a simple holiday brunch.
I enjoy making fruit braids because they’re fun to assemble and so versatile. Puff pastry is such a forgiving ingredient—you can customize fillings and have an impressive pastry with very little effort.
We usually serve this Cranberry Orange Braid for breakfast or brunch, but it works equally well as a sweet dessert. The bright orange marmalade balances the tartness of the cranberry sauce, creating a classic holiday flavor combination.
A simple powdered sugar glaze drizzled over the top elevates the braid and adds a touch of sweetness that complements the fruit filling.
Why this recipe works
- Only seven ingredients are required, so it’s quick and simple to prepare.
- Total time is about 30 minutes from start to finish.
- The recipe is easy to double if you need to serve more people.
How to make a Cranberry Orange Braid
- Thaw a sheet of puff pastry according to package directions and preheat the oven to 400°F (205°C).
- Line a baking sheet with parchment paper and place the thawed pastry on it. Cut the edges to create the braid sections per the tutorial you prefer.
- Spoon the whole-berry cranberry sauce and orange marmalade in two long rows down the center of the pastry, side by side. Fold the pastry over the filling in an overlapping braid pattern.
- Beat the egg with a splash of cold water and brush the mixture over the pastry. Sprinkle with decorator’s sugar. Bake for 20–25 minutes or until golden brown. Let cool slightly.
- Whisk the powdered sugar and milk to a smooth glaze, pour over the braid, slice, and serve.
Although the braid looks fancy, it’s actually very easy to assemble. If you need extra guidance with folding, a short braid tutorial can be very helpful.
We make this braid every holiday season and our guests always ask for more. It’s an easy, festive recipe that feels special without taking much time.
What else can I fill this with?
Braids are incredibly adaptable. If you want to try different fillings, here are a few tasty options:
- Cherry
- Apple
- Blueberry
- Lemon curd
- Peach
We’ve tried each of these variations and they all turn out wonderfully—feel free to experiment with your favorite preserves or pie fillings.
How to store
Puff pastry is best enjoyed the day it’s made when it’s at its crispiest. If you have leftovers, store them in an airtight container in the refrigerator for 1–2 days. Reheating briefly in a low oven can help restore a bit of crispness.
This Cranberry Orange Braid delivers classic holiday flavors that remind me of Christmas. While cranberry is especially seasonal, you can enjoy this braid any time of year by swapping fillings.
Tips and tricks
- You can use homemade cranberry sauce or a good-quality canned whole-berry cranberry sauce.
- One package of puff pastry typically contains two sheets, so doubling the recipe is easy.
- Try different fillings—fruit preserves, pie fillings, or curds all work well.
- Serve braids the day they are made for best texture.
- Make sure the puff pastry is fully defrosted before you start assembling the braid.
If you want a quick, holiday-flavored pastry with minimal ingredients and maximum impact, this Cranberry Orange Braid is a must-try.
If you like this recipe you might also like:
- Beautiful Easy Nutella Braided Bread Recipe
- Cranberry Pie Bars
- Easy Homemade Strawberry Freezer Jam Recipe
If you try this Cranberry Orange Braid, please share how it turned out. Enjoy baking and happy holidays!
Cranberry Orange Braid
Ingredients
- 1 sheet puff pastry
- 1/4 cup orange marmalade
- 1/4 cup whole berry cranberry sauce
- 1 egg
- 1 teaspoon decorator’s sugar
- 1/2 cup powdered sugar
- 1 tablespoon whole milk
Instructions
- Thaw puff pastry sheet per package directions. Preheat oven to 400°F (205°C).
- Line a baking sheet with parchment paper and place the thawed pastry on it. Cut braid sections as preferred.
- Spoon the cranberry sauce and orange marmalade in two long rows down the center of the pastry. Fold the pastry into a braid.
- Beat the egg with a splash of cold water and brush over the pastry. Sprinkle with decorator’s sugar. Bake 20–25 minutes until golden. Let cool slightly.
- Whisk powdered sugar and milk to make a glaze, pour over the braid, then slice and serve.
Notes
- Braid tutorial available if you need step-by-step folding instructions.
- You can make your own cranberry sauce if you prefer.
- One package of puff pastry usually contains two sheets, so doubling is simple.
- Fillings can be varied—see suggestions above.
- Braids are best the day they are made.
- Make sure your puff pastry is fully defrosted before assembling.
Nutrition
Carbohydrates: 64 g |
Protein: 6 g |
Fat: 25 g