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Wednesday, November 16, 2011

Apple Danish Braid

This is a Pampered Chef recipe that I've tweaked a little bit. The actual recipe calls for sliced apples, but I don't care for big chunks. I dice the apples into much smaller pieces and I think they cook better. You can do what you like.



Ingredients:
8oz cream cheese, softened
1/2 cup powdered sugar
1 egg
1/4 cup pecans, chopped
2 packages refrigerated crescent rolls
2 Granny Smith apples, diced
1 tablespoon sugar
1/2 teaspoon cinnamon
1 tablespoon maple syrup

Directions:
Preheat oven to 375 degrees. In a medium bowl, combine cream cheese and powdered sugar until well blended. Add egg, mixing until smooth.

Unroll crescent dough, do not separate. Arrange longest side of crescent dough along shortest side of 12x15 rectangle baking dish (jelly roll pan, cookie sheet, etc.) Repeat with remaining package of dough (connecting to first crescent dough). Gently press on dough to seal perforations. On longest side of crescent dough, cut strips 1 1/2 inches wide and 3 inches deep. (There will be space in the middle for the filling.)


Spread half of cream cheese mixture evenly over middle of dough. (I sprinkled with extra cinnamon). Arrange apples over cream cheese mixture. Sprinkle sugar and cinnamon over apples. Spread remaining cream cheese mixture over apples. Sprinkle pecans on top.

To braid, lift strips of dough across mixture to meet in the center (pinch or twist one turn if needed to hold). Continue alternating strips to form a braid. Tuck ends up to seal at end of braid. Bake 25-28 minutes until deep golden brown. Remove from oven; brush with maple syrup.

Makes: 10 servings

2 comments:

sn

This was delicious! Our daughter made this Christmas morning :) Thank you for our new tradition!

Heather

Wonderful! So glad you liked it!

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