Raspberry Star Bread

Flaky pastry is filled with fresh raspberries and jam in this easy star bread recipe. Served with Nutella dip, this is the perfect decadent breakfast treat on Christmas morning.

1 package puff pastry (2 sheets), thawed
½ cup raspberry jam
¼ cup fresh raspberries
1 egg
1 tablespoon water
¼ cup Turbinado sugar (raw sugar)
1 cup Nutella
1 tablespoon half & half

• Preheat your oven to 375° F, and line a baking sheet with parchment paper.
• In a large bowl, lightly smash your raspberries so that they are broken up into small pieces.
• Add raspberry jam to your raspberries and blend them well.
• Carefully roll your puff pastry out onto a lightly floured non-stick surface.
• Spread your raspberry mixture onto your puff pastry in a thin even layer 
• Place your second puff pastry over the top of it. \
• Place a small bowl or cupcake liner in the center of the puff pastry.
• With a knife, make 16 cuts from the edge of your circle to the outside of your dough with even spacing all the way around. 
• Cut completely through the dough and raspberry layer. 
• It’s easiest to cut 4 equal slices making quarters, then cut those in half to make 8ths, then again cut those in half to make 16ths.
• Twist 1 section of the dough towards the right and the next section of the dough towards the left making 2 complete twists. 
• Join the dough at the ends by firmly pinching the dough ends together. 
• Continue this pattern until all 16 sections form points.
• In a small bowl beat your egg with water and brush it over your bread dough.
• Sprinkle an even layer of course sugar over the dough.
• Bake in your oven for 20 minutes or until your dough is golden brown.
• In a small bowl, mix the Nutella with half and half to create a dip for your star bread. \You can warm the Nutella in a microwave for 30 seconds if desired.
• Serve warm or room temperature with additional fresh raspberries and Nutella dip.

Recipe: 365 Days of Baking