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1
Make the cranberry sauce: Preheat the oven to 425 degrees F. Bring cranberries, orange juice, water, honey, cinnamon, and salt to a simmer in a small saucepan over medium heat.
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2
Cook until the cranberries break down and the sauce thickens, about 10 minutes.
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3
Allow this to cool completely.
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4
I set mine in the fridge to chill after a few minutes.
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5
Make the cheesecake filling: Cream the softened cream cheese in a medium bowl until fluffy before adding sugar, orange extract, and the egg.
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6
Mix together until well combined.
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7
Set aside on the counter while you prepare the rest of the braid.
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8
Make pastry braid: In the bowl of a food processor, pulse the flour, powdered sugar, baking powder, and salt to combine.
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9
Add the butter and cream cheese into the flour mixture and pulse to cut the fat into the flour (about 6 to 8 pulses).
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10
Add the milk and almond extract and blend until its just starting to come together into a loose dough.
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11
Turn the dough out onto a big sheet of lightly-floured parchment paper and press it into a rough rectangle.
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12
(Be careful not to overwork the dough or itll be tough!
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13
Dont worry about getting it smoothlet it stay a little rough.)
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14
Very lightly flour the top of the dough and roll it out to a 10- by 12-inch rectangle.
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15
Measure and mark the dough lengthwise into thirds.
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16
Fill the middle third with the cream cheese mixture, leaving a small border at the edges.
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17
Top this with your chilled cranberry sauce and 1/2 cup of toasted pecans.
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18
Continue assembling the braid: (Remember, there are photos below to help visualize this step!)
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19
Make diagonal cuts at 1-inch intervals on each of the long sides.
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20
Do not cut into the center filling area.
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21
Fold strips, first one from one side and then one from the other side in an alternating fashion, over the filling, brushing off excess flour as you go.
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22
It will now resemble a braid.
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23
Use the sheet of parchment to carefully transfer your braid to a baking sheet.
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24
At this point you can cover and refrigerate the braid overnight, or you can continue to the next step.
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25
Bake the braid: Brush the pastry braid with the egg-wash mixture and sprinkle granulated sugar over the surface.
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26
Bake in the 425-degree oven for 20 to 22 minutes until the dough is cooked through and golden brown.
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27
Dont worry if a little filling oozes out.
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28
Let the braid cool for 30 minutes before generously drizzling honey over the top, sprinkling some extra pecans, slicing, and serving.
