2 packages (8 oz each) refrigerated crescent rolls
2 Granny Smith apples, peeled cored and sliced
1 tablespoon sugar
1/2 teaspoon cinnamon
1 tablespoon maple-flavored syrup
Instructions
Preheat oven to 375F.
Combine cream cheese and powdered sugar.
Add egg.
Chop pecans.
Unroll 1 pkg. of crescent dough; do not separate. Arrange longest sides of dough across width of 12" x 15" rectangle stone.
Repeat with remaining package of dough.
Roll dough to seal perforations. On longest sides of stone, cut dough into strips 1 1/2" wide and 3" deep (there will be 6" in center for filling.
Spread half of cream cheese mixture evenly over middle of dough. Peel, core, slice apples. 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 braid. Tuck ends up to seal at end of braid. Bake 25-28 minutes until deep golden brown.
Remove from oven and brush with syrup.
Originally Submitted
12/29/2007
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