This sweet cheese braid has a creamy filling and crisp flaky dough — and it takes just minutes to make!

I love last-minute recipes that are quick, easy and delicious, like this sweet cheese braid. It literally takes just minutes to throw together, doesn’t require any mixing bowls or extra steps, and looks and tastes like you spent hours on it!

Though there are lots of brands out there, for this recipe — and really all recipes using puff pastry — I like to use Pepperidge Farm Puff Pastry Sheets. I find that it has the best flavor and texture and is the easiest to work with.

sweet cheese braid cutting the slits in dough

The sweet cheese braid is so easy to make. You don’t have to make a mixed filling with an electric mixer or even a bowl! Just spread the cream cheese, sprinkle with the sugar, and you’re done!

spreading the filling on sweet cheese braid

Though I call this a cheese braid, it’s really not braided. You just fold the strips of dough over the middle, alternating sides, and you end up with a beautiful braided effect — so elegant, yet so easy!

You can sprinkle this sweet cheese braid with turbinado sugar when you’re done brushing it with egg for some extra sweetness and crunch, but if you don’t have any, don’t worry, it will still be delicious!

Watch a video of me making this cheese braid here!

Love this no-mix cheese filling? Try my cheese babka with crumb topping for an amazing and easy yeast cake using the same method!

Five-Minute Flaky Sweet Cheese Braid

This sweet cheese braid has a creamy filling and crisp flaky dough — and it takes just minutes to make!

Print Recipe

Ingredients

1 puff pastry sheet (I use Pepperidge Farm), thawed
4 oz. whipped cream cheese (approx.)
¼ cup confectioners’ sugar
2 Tbsp sugar
1 egg, beaten
Turbinado sugar, for sprinkling (optional)

Instructions

Preheat oven to 350°F and line a cookie sheet with parchment paper.
Roll out the puff pastry so it’s a little longer and not as thick.
Cut 3-inch (approx.) slits in both sides of the dough on a slight diagonal at about 1-inch intervals, leaving the middle section (approx. 3 inches) uncut.
Spread the cream cheese down the middle (uncut) section of the dough. Sprinkle with confectioners’ sugar and then regular sugar.
Fold the strips of dough over the middle, alternating sides.
Brush with beaten egg and sprinkle with turbinado sugar (if using).
Transfer to prepared baking sheet and bake for about 35 minutes or until browned.