Puff Pastry Breakfast Braid

Close-up of a raided puff pastry breakfast roll on a long serving plate, on a nicely set table.

Flaky puff pastry braided around soft scrambled eggs, savory ham, and melted cheese makes this breakfast roll as beautiful as it is delicious.

Course Breakfast, Brunch

Cuisine American

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 460kcal

Author Renee

Equipment

Ingredients

¼ pound sliced deli ham turkey, or other protein
¼ pound thinly sliced cheese cheddar, swiss, gouda, etc.
5 large eggs
3 tablespoons butter divided
1 sheet puff pastry

US Customary - Metric

Instructions

Defrost the puff pastry by placing it in the refrigerator overnight, or for at least 4 hours. Take it out of the fridge about 20 minutes before you intend to roll it out.
You can also defrost it by placing it on the counter at room temp for about an hour, but be careful: if it gets too warm, it won't puff up as much.
Preheat oven to 425°F (220℃). Line a baking sheet with parchment.
Beat eggs until light and fluffy. Set aside 2 tablespoons of beaten egg for making the egg wash.
To the remaining eggs, grate in 2 tablespoons cold butter, stirring with a fork to combine.
Heat a large skillet over low for 2 minutes. Melt one tablespoon of butter and swirl it around so that it coats the bottom of the pan.
Pour the beaten eggs into the center of the pan, allowing them the flow with the butter to the edge of the pan. Cook low and slow, stirring constantly using a spatula to push the eggs around the pan.
Remove the eggs from the heat before you think they are ready. Cool on parchment in freezer 5 min.
Whisk egg with 2 teaspoons of water for egg wash.
On a lightly floured board, roll out the puff pastry into a rectangle ⅛ inch thick.
Orient the puff pastry so the rectangle is running vertically in front of you. Imagine the rectangle in three even sections; left, center, and right.
Use a small, sharp paring knife to make evenly spaced cuts ½ inch apart down the left and right sides, beginning at the fold line and going out the the edge. Do not cut the middle section.
Place puff pastry on a baking sheet. Layer cheese, ham, and cooled eggs down center. Cut ½-inch strips along sides; braid over filling.
Brush with egg wash, sprinkle with seasoning. Chill 15 minutes in the fridge.
Slide the chilled puff pastry roll onto a room temperature baking sheet. Brush with egg wash and slide into the oven.
Once the oven door is closed, immediately reduce the oven temperature to 400℉ (200℃) and bake 20-25 minutes, until gold brown.
Remove from oven and allow to rest 5-10 minutes, then slice and serve warm.

Notes

Pro Tips for the Perfect Puff Pastry Braid

Chill before baking: If the pastry warms up during assembly, pop it in the fridge for 15 minutes before baking for the best flaky layers.
Don’t overstuff: Too much filling can cause leaks—less is more.
Golden finish: Always brush with egg wash before baking for that bakery-worthy shine.
Extra flavor: Sprinkle with everything bagel seasoning, sesame seeds, or coarse sugar before baking.

Nutrition