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Glazed Hawaiian Braid

(1)
  1 reviews
  • 15 min prep time
  • 60 min total time
  • 7 ingredients
  • 12 servings
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Unfold, cut and fold crusty French loaf around sweet Italian mascarpone cheese with a few tropical extras… a weekend wow.

Bake-Off® Contest 47, 2014
Cindy Nerat
Menominee, Michigan

Ingredients

3/4
cup coconut, toasted
1/2
cup macadamia nuts, chopped
1/2
cup mascarpone cheese (4 oz)
1
cup powdered sugar
2
teaspoons Watkins™ Pure Orange Extract
1
can (8 oz) crushed pineapple, drained, juice reserved
1
can Pillsbury™ refrigerated crusty French loaf

Steps

  • 1 Heat oven to 350°F. Line large cookie sheet with Reynolds® Parchment Paper. In small bowl, mix 1/4 cup of the coconut and 2 tablespoons of the macadamia nuts; set aside.
  • 2 In medium bowl, mix mascarpone cheese, 1/2 cup of the powdered sugar and the orange extract until well blended. Stir in pineapple, remaining 1/2 cup coconut and remaining macadamia nuts.
  • 3 Carefully unroll dough on work surface; press to form 12x10-inch rectangle. Fold dough rectangle into thirds; transfer to cookie sheet. Unfold dough rectangle. Spread mascarpone mixture down center of dough in 4-inch-wide strip to within 1/2 inch of short ends. Using kitchen scissors or sharp knife, make cuts 1 inch apart on long sides of dough to within 1/2 inch of filling. Fold strips of dough diagonally over filling, alternating from side to side, stretching dough as needed.
  • 4 Bake 22 to 32 minutes or until tops of strips are golden brown. Cool about 10 minutes.
  • 5 Meanwhile, in small bowl, mix remaining 1/2 cup powdered sugar and 4 to 5 teaspoons of the reserved pineapple juice until smooth and thin enough to drizzle. Drizzle glaze over braid; sprinkle with reserved coconut mixture. Serve warm.
  • 1 Heat oven to 350°F. Line large cookie sheet with Reynolds® Parchment Paper. In small bowl, mix 1/4 cup of the coconut and 2 tablespoons of the macadamia nuts; set aside.
  • 2 In medium bowl, mix mascarpone cheese, 1/2 cup of the powdered sugar and the orange extract until well blended. Stir in pineapple, remaining 1/2 cup coconut and remaining macadamia nuts.
  • 3 Carefully unroll dough on work surface; press to form 12x10-inch rectangle. Fold dough rectangle into thirds; transfer to cookie sheet. Unfold dough rectangle. Spread mascarpone mixture down center of dough in 4-inch-wide strip to within 1/2 inch of short ends. Using kitchen scissors or sharp knife, make cuts 1 inch apart on long sides of dough to within 1/2 inch of filling. Fold strips of dough diagonally over filling, alternating from side to side, stretching dough as needed.
  • 4 Bake 22 to 32 minutes or until tops of strips are golden brown. Cool about 10 minutes.
  • 5 Meanwhile, in small bowl, mix remaining 1/2 cup powdered sugar and 4 to 5 teaspoons of the reserved pineapple juice until smooth and thin enough to drizzle. Drizzle glaze over braid; sprinkle with reserved coconut mixture. Serve warm.

Expert Tips

To toast coconut, spread in ungreased shallow pan. Bake uncovered at 350°F 5 to 7 minutes, stirring occasionally, until golden brown. Remove from pan to plate to cool.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
220
Calories from Fat
90
% Daily Value
Total Fat
10g
16%
Saturated Fat
5g
26%
Trans Fat
0g
Cholesterol
10mg
4%
Sodium
170mg
7%
Total Carbohydrate
28g
9%
Dietary Fiber
0g
0%
Sugars
15g
Protein
3g
% Daily Value*:
Vitamin A
2%
2%
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.
Reynolds® is a trademark of Reynolds Consumer Products Inc. Bake-Off is a registered trademark of General Mills ©2014 Watkins is a registered trademark of The J.R. Watkins Company
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