Creamy cheese and savory sausage meet inside a flaky, buttery pastry to make a simple, yet spectacular breakfast or brunch showstopper.

You can even slice this smaller into cubes or strips and serve it as an appetizer!

And since it can be and made ahead and kept in the refrigerator, it works perfectly for a holiday morning or when guests are over.  Just serve it with some fruit and you have a complete and spectacularly beautiful meal!

To begin, remove one puff pastry sheet from the freezer and set it on a large, clean surface until thawed — about 30 minutes.  The pastry should be cold, but able to be manipulated.

While the pastry thaws, brown one pound of ground breakfast sausage until fully cooked.  Drain any grease. Remove from heat.

While still warm,  add 8 oz. (1 block) of cream cheese and stir to let it soften and melt into the sausage.  Sprinkle the sausage with 1/2 tsp. garlic powder, 1/4 tsp. red pepper flakes (optional), and salt and pepper to taste.  Add low heat if needed to blend all ingredients well. Remove from heat and let cool.

Use a rolling pin to extend the thawed puff pastry a bit.  Move the pastry to a parchment paper lined baking sheet.

Preheat the oven to 375 degrees.

Arrange the mostly cooled meat mixture in a row in the very center of the pastry leaving  about 3 inches on either side and at least an inch at the top and bottom (all measurements are approximate — if you under/overestimate you can manipulate the pastry however you need it to work).

Use kitchen shears or a sharp knife to cut strips about 2-3 inches toward the center and every 1.5-2 inches all the way down the pastry.

Fold one end up over the sausage and then begin folding strips toward the center, two at a time, opposite each other and gently crossing them over each other.

Again, no need to be too picky.  As long as you bundle it, it doesn’t need to be perfect.

Beat one egg and brush it over the surface of the puff pastry.

If making ahead, this is where you wrap it in plastic wrap and refrigerate.  At bake time, let come closer to room temperature before baking by letting it sit out for 15 minutes or so before baking.

Put it in the oven for 35 minutes or until the puff pastry is beautifully golden brown.

Cut into serving size pieces and serve hot.

Cheesy Sausage Breakfast Braid

 

Print

Prep time

45 mins

Cook time

35 mins

Total time

1 hour 20 mins

 

Creamy cheese and savory sausage meet inside a flaky, buttery pastry to make a simple, yet spectacular breakfast, brunch, or appetizer showstopper.

Alison: That Which Nourishes

Serves: varies

Grocery List

• 1 puff pastry sheet
• 1 lb. ground breakfast sausage
• ½ tsp. garlic powder
• salt and pepper
• ¼ tsp. red pepper flakes (optional)
• 8 oz. cream cheese
• 1 egg

Here's how...

1. To begin, remove one puff pastry sheet from the freezer and set it on a large, clean surface until thawed -- about 35 minutes. The pastry should be cold, but able to be manipulated.
2. While the pastry thaws, brown one pound of ground breakfast sausage until fully cooked. Drain any grease. Remove from heat.
3. While still warm, add 8 oz. (1 block) of cream cheese and stir to let it soften and melt into the sausage. Sprinkle the sausage with ½ tsp. garlic powder, ¼ tsp. red pepper flakes (optional), and salt and pepper to taste. Add low heat if needed to blend all ingredients well. Remove from heat and let cool.
4. Use a rolling pin to extend the thawed puff pastry a bit. Move the pastry to a parchment paper lined baking sheet.
5. Fold one end up over the sausage and then begin folding strips toward the center, two at a time, opposite each other and gently crossing them over each other.
6. Preheat the oven to 375 degrees.
7. Arrange the mostly cooled meat mixture in a row in the very center of the pastry leaving about 3 inches on either side and at least an inch at the top and bottom (all measurements are approximate -- if you under/overestimate you can manipulate the pastry however you need it to work).
8. Use kitchen shears or a sharp knife to cut strips about 2-3 inches toward the center and every 1.5-2 inches all the way down the pastry.
9. Beat one egg and brush it over the surface of the puff pastry.
10. If making ahead, this is where you wrap it in plastic wrap and refrigerate. At bake time, let come closer to room temperature before baking by letting it sit out for 15 minutes or so before baking.
11. Put it in the oven for 35 minutes or until the puff pastry is beautifully golden brown.

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