2 sheets (one box) frozen puff pastry dough, defrosted
6 oz cream cheese, softened
3 tbsp sugar
1 egg yolk
1-2/3 cups cinnamon chips, divided
1 egg beaten with 1 TBSP of water (for egg wash)
Setup egg for indirect with a pizza stone and Preheat to 400 degrees.
In a small mixing bowl, beat cream cheese, sugar, and egg yolk until well blended. Set aside three tablespoons of the cinnamon chips for garnish. Stir the remaining cinnamon chips into the cream cheese mixture. Set aside.
Unfold each piece of dough and place each on a parchment paper. With rolling pin, gently roll each piece of dough into a 10"x10" square. Spread the cream cheese mixture lengthwise down the center third of each dough rectangle. Cut 1-inch wide strips from the edges of the dough almost to the filling. Brush the dough edges with the beaten egg wash.
Begin the braid by folding the top row toward the filling. Alternately fold the strips at an angle from each side across the filling toward the opposite side. Fold bottom row toward the filling and finish by stretching last strip and tucking under to seal. Brush entire loaf with the rest of the beaten egg wash. Bake in preheated egg indirect on a pizza stone for 25-30 minutes or until pastry is browned and puffed. Remove from oven and garnish with reserved cinnamon chips.
NotesNumber of Servings: 10Time to Prepare: