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Cherry-Cheese Crescent Braid

(24)

5 reviews

20 min prep time
55 min total time
10 ingredients
8 servings

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Save

598
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4K

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Cheers to cherries, cream cheese and crescent rolls. Now that's a delicious coffee cake!

Ingredients

Braid

1: can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet

1/2: cup pineapple cream cheese spread (from 8-oz container)

2: tablespoons sugar

1: egg, separated

1/2: cup chopped candied red cherries

1: tablespoon water

1: teaspoon sugar

Glaze

1/3: cup powdered sugar

1/4: teaspoon almond extract

1: to 2 teaspoons milk

Steps

1 Heat oven to 375°F. Spray cookie sheet with cooking spray.
2 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.
3 In medium bowl, beat cream cheese and 2 tablespoons sugar with spoon. Beat in egg yolk. Stir in 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.
4 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.
5 Bake 15 to 20 minutes or until deep golden brown. Immediately remove from cookie sheet; place on serving tray. Cool 5 minutes.
6 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 candied cherries. Cool 15 minutes before slicing. Serve warm. Store in refrigerator.

1 Heat oven to 375°F. Spray cookie sheet with cooking spray.
2 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.
3 In medium bowl, beat cream cheese and 2 tablespoons sugar with spoon. Beat in egg yolk. Stir in 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.
4 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.
5 Bake 15 to 20 minutes or until deep golden brown. Immediately remove from cookie sheet; place on serving tray. Cool 5 minutes.
6 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 candied cherries. Cool 15 minutes before slicing. Serve warm. Store in refrigerator.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 230
Calories from Fat: 100

% Daily Value

Total Fat: 11g; 17%
Saturated Fat 5g 25% Trans Fat 1 1/2g
Cholesterol: 40mg; 13%
Sodium: 340mg; 14%
Total Carbohydrate: 29g; 10%
Dietary Fiber 0g 0% Sugars 18g
Protein: 4g

% Daily Value*:

Vitamin A: 4%; 4%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 6%; 6%

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 Choice

2

*Percent Daily Values are based on a 2,000 calorie diet.

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