Apple Danish Braid
Source of Recipe
internet
List of Ingredients
1 pkg. (8 oz) cream cheese, softened
1/3 cup powdered sugar
1 egg
1/4 cup pecans, chopped
2 pkgs. refrigerated crescent rolls
2 Granny Smith apples, peeled, cored, and sliced
1 TBS. sugar
1/2 tsp. cinnamon
1 TBS. maple-flavored syrup
Preheat oven to 375 F. In a bowl, combine cream cheese and powdered sugar until well blended. Add egg mixing until smooth. Chop pecans. Unroll 1 pkg. of
crescent dough; do not separate. arrange longest sides of dough across
width of 12" x 15" rectangle baking stone. Repeat with remaining pkg. of
dough. Roll dough to seal perforations. On longest sides of baking stone, cut dough into strips 1-1/2 inches apart, 3 inches deep using pizza cutter (there will be 6 inches in the center for the filling). spread half of cream cheese mixture evenly over middle of dough. Peel, core and slice apples using A/P/C/S. Cut slices crosswise in half; evenly arrange apple slices over cream cheese mixture.
Combine sugar and cinnamon; sprinkle over apples. Scoop remaining cream cheese mixture over apples; sprinkle with pecans. to braid, lift strips of dough across mixture to meet in center, twisting each strip one turn. Continue
alternating strips to form a braid. Tuck ends under to seal at end of
braid. Bake 25-28 minutes or until deep golden brown. Remove from oven;
brush with syrup using pastry brush. Cut & serve.
Recipe
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