Friday, March 21, 2014

Apple Pie Crescent Braid


This is an easy and elegant dessert to make and the taste is Really Scrumpteous
It's so pretty I just hate to cut it, ok not really because I want a piece so Bad!! YUM
Enjoy Good Food
First you want to gather your ingredients
Then you want to Unroll dough into 2 long rectangles. Place dough on cookie sheet; overlap long 
sides to form 13x7-inch rectangle. Firmly press perforations and edges to seal. 
Then I spread my butter down the sides of my dough
Then Down the middle I spread the cream cheese
Next you want to spread your apple pie filling down the center of the dough
I sprinkle cinnamon on it too
Make cuts 1 inch apart on each side of rectangle just to edge of filling. Alternating from side to side, fold cut 
strips of dough at an angle halfway across filling, slightly overlapping ends.
Bake 18 to 22 minutes or until golden brown. Cool 5 minutes; remove from cookie sheet. Cool at least 15 
minutes
Meanwhile,make the cream cheese frosting and Drizzle over warm coffee braid. Store in refrigerator.


Only takes about 15 min to prepare total time 60 min ingredients
6- 8servings
What you Need:
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe
Creations® refrigerated seamless dough sheet
1/2 Cup butter
1/4 cup cream cheese spread (from 8-oz tub)
1/3 cup apple pie filling
Icing:
Cream Cheese Frosting Here is my Recipe

How to Make it
Heat oven to 375°F. Spray large cookie sheet with cooking spray, or grease with shortening.
If using crescent rolls: Unroll dough into 2 long rectangles. Place dough on cookie sheet; overlap long
sides to form 13x7-inch rectangle. Firmly press perforations and edges to seal.
If using dough sheet:
Unroll dough; cut into 2 long rectangles. Place dough on cookie sheet; overlap long sides to form 13x7-inch
rectangle. Firmly press edges to seal.
Spread cream cheese in 2-inch-wide strip lengthwise down center of dough. Top with preserves. Make cuts 1 inch apart on each side of rectangle just to edge of filling. Alternating from side to side, fold cut
strips of dough at an angle halfway across filling, slightly overlapping ends.
Bake 18 to 22 minutes or until golden brown. Cool 5 minutes; remove from cookie sheet. Cool at least 15
minutes.
Meanwhile,make the cream cheese frosting and Drizzle over warm coffee braid. Store in refrigerator.
Enjoy while warm, refrigerate any leftovers if you have any

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