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Cherry Cream Crescent Coffee Braid

(61)

11 reviews

15 min prep time
60 min total time
6 ingredients
8 servings

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Looks like it came from a bakery! It goes together in just 15 minutes, thanks to refrigerated crescent rolls.

Ingredients

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

1/4: cup cream cheese spread (from 8-oz tub)

1/3: cup cherry preserves

1/2: cup powdered sugar

2: to 3 teaspoons milk

1/4: teaspoon almond extract

Steps

1 Heat oven to 375°F. Spray large cookie sheet with cooking spray, or grease with shortening.
2 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.
3 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.
4 Bake 18 to 22 minutes or until golden brown. Cool 5 minutes; remove from cookie sheet. Cool at least 15 minutes.
5 Meanwhile, in small bowl, mix powdered sugar, milk and almond extract, adding enough milk for desired drizzling consistency; mix well. Drizzle over warm coffee braid. Store in refrigerator.

1 Heat oven to 375°F. Spray large cookie sheet with cooking spray, or grease with shortening.
2 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.
3 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.
4 Bake 18 to 22 minutes or until golden brown. Cool 5 minutes; remove from cookie sheet. Cool at least 15 minutes.
5 Meanwhile, in small bowl, mix powdered sugar, milk and almond extract, adding enough milk for desired drizzling consistency; mix well. Drizzle over warm coffee braid. Store in refrigerator.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 200
Calories from Fat: 70

% Daily Value

Total Fat: 8g; 13%
Saturated Fat 3 1/2g 17% Trans Fat 1 1/2g
Cholesterol: 5mg; 2%
Sodium: 280mg; 11%
Total Carbohydrate: 28g; 9%
Dietary Fiber 0g 0% Sugars 16g
Protein: 2g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 4%; 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; 1 1/2 Fat;

Carbohydrate Choice

2

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

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