Thursday, March 14, 2013

Strawberry Cream Cheese Crescent Braid

 
 
INGREDIENTS:

Braid
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 container strawberry cream cheese spread (from 8-oz container)
1/4 cup strawberry jam
1 tablespoons sugar
1 teaspoon vanilla

For Brushing
1 egg, separated
1 tablespoon water
1 teaspoon sugar

Glaze
1/3 cup powdered sugar
¼ teaspoon almond extract
1 to 2 teaspoons milk


DIRECTIONS:
  1. Heat oven to 375°F.
  2. Spray cookie sheet with cooking spray.
  3. If using crescent rolls: Unroll dough onto cookie sheet, forming 13x7-inch rectangle. Firmly press perforations to seal. If using dough sheet: Unroll dough onto cookie sheet, forming 13x7-inch rectangle.
  4. In medium bowl, beat cream cheese, vanilla and 1 tablespoons sugar.
  5. Spoon lengthwise down center of dough rectangle in 2 1/2-inch-wide strip.
  6. Spoon strawberry jam ontop of cream cheese down the center
  7. Cut 1-inch-wide strips on each side of the filling, within 1/2 inch of filling. Fold strips at an angle across filling mixture, alternating from side to side.
  8. In small bowl, mix egg white and water; beat well. Brush egg white mixture over dough. (Discard any remaining egg white mixture.) Sprinkle with 1 teaspoon sugar.
  9. Bake 20 minutes or until deep golden brown.
  10. Immediately remove from cookie sheet; place on serving tray. Cool 5 minutes.
  11. In small bowl, beat powdered sugar, almond extract and enough milk for desired drizzling consistency. Drizzle glaze over warm braid. If desired, garnish with additional strawberries.
  12. Cool 15 minutes before slicing. Serve warm.
  13. Store in refrigerator.
 









 
This dessert is very kid-friendly


 
 
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