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Cherry-Cheese Crescent Braid (club store pack)

Bake these cheesy braids using Pillsbury® crescent dinner rolls and cherries - a perfect addition to your bread basket.

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  • prep time 20 min
  • total time 55 min
  • ingredients 11
  • servings 8
 

Ingredients

Braid

1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
1/2
cup pineapple cream cheese spread (from 8-oz container)
2
tablespoons granulated sugar
1
egg, separated
1/2
cup chopped red candied cherries
1
tablespoon water
1
teaspoon granulated sugar

Glaze

1/3
cup powdered sugar
1/4
teaspoon almond extract
1
to 2 teaspoons milk

Garnish

Red candied cherries, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll dough onto cookie sheet, forming 13x7-inch rectangle. Firmly press perforations to seal.
  • 2 In medium bowl, beat cream cheese and 2 tablespoons granulated sugar. Beat in egg yolk. Stir in chopped cherries. Spoon lengthwise down center of dough rectangle in 2 1/2-inch-wide strip. Cut 1-inch-wide strips on each side of cream cheese filling to within 1/2 inch of filling. Fold strips at an angle across filling mixture, alternating from side to side.
  • 3 In small bowl, beat egg white and water. Brush egg white mixture over dough. (Discard any remaining egg white mixture.) Sprinkle with 1 teaspoon granulated sugar.
  • 4 Bake 15 to 20 minutes or until deep golden brown. Immediately remove from cookie sheet; place on serving tray. Cool 5 minutes.
  • 5 In small bowl, mix powdered sugar, almond extract and enough milk for desired glaze consistency. Drizzle glaze over warm braid. Garnish with candied cherries. Cool 15 minutes before slicing. Serve warm. Store in refrigerator.
  • 1 Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll dough onto cookie sheet, forming 13x7-inch rectangle. Firmly press perforations to seal.
  • 2 In medium bowl, beat cream cheese and 2 tablespoons granulated sugar. Beat in egg yolk. Stir in chopped cherries. Spoon lengthwise down center of dough rectangle in 2 1/2-inch-wide strip. Cut 1-inch-wide strips on each side of cream cheese filling to within 1/2 inch of filling. Fold strips at an angle across filling mixture, alternating from side to side.
  • 3 In small bowl, beat egg white and water. Brush egg white mixture over dough. (Discard any remaining egg white mixture.) Sprinkle with 1 teaspoon granulated sugar.
  • 4 Bake 15 to 20 minutes or until deep golden brown. Immediately remove from cookie sheet; place on serving tray. Cool 5 minutes.
  • 5 In small bowl, mix powdered sugar, almond extract and enough milk for desired glaze consistency. Drizzle glaze over warm braid. Garnish with candied cherries. Cool 15 minutes before slicing. Serve warm. Store in refrigerator.

EXPERT TIPS

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Expert Tips

Assemble braid up to 2 hours ahead. Don't brush with egg white or sprinkle with sugar; refrigerate loosely covered. When you're ready to bake it, brush with egg white, sprinkle with sugar and bake as directed, adding a couple more minutes, if necessary.

For an elegant presentation, garnish the platter with stemmed maraschino cherries, kumquats and fresh mint.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
230
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
5g,
5%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
40mg
40%;
Sodium
340mg
340%;
Total Carbohydrate
29g
29%
(Dietary Fiber
0g
0%
  Sugars
18g
18%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
2%;
Iron
4%;
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
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