CONTACT Becky
Back to the main FOOD page.
Back to the main BREAD page.
Apple Braid
Apple Braid
BRAID:
- 1 Package refrigerated crescent rolls, 8 oz.
- 2 Tablespoons all-purpose flour
- 1/3 Cup granulated sugar
- 1/4 Teaspoon ground cinnamon
- 1/8 Teaspoon ground nutmeg
- 1/8 Teaspoon ground cloves
- 2 Medium apples, peeled, cored and thinly sliced into rings
- 2 Teaspoons butter or margarine, melted
GLAZE:
- 1/2 Cup powdered sugar
- 2 Teaspoons milk, up to 3
Instructions:
Preheat oven to 375 degrees F. For braid, unroll crescent dough into 2
rectangles. Place in greased 13x9-inch baking pan with long sides
overlapping 1/2 inch: press perforations together to seal. Lightly
sprinkle surface of dough with flour. Pat dough out with fingers to form
13x7-inch rectangle. In medium bowl, combine sugar, cinnamon, nutmeg and
cloves. Cut apple slices into quarters: add to sugar mixture and toss
lightly. Place apple slices in 2-inch wide strip lengthwise down center of
dough to within 1/4 inch of each end. Make cuts, 3/4 inch apart, on
longest sides of rectangle just to edge of filling. Braid dough by folding
strips at an angle across apple mixture, alternating dough strips from one
side to the other. Fold top and bottom ends over; press to seal. Brush
with butter. Bake 30 minutes or until golden brown. Cool slightly. For
glaze, combine sugar and milk in small bowl: stir until smooth. Drizzle
glaze over warm braid, serve warm.
Yield: 10-12 servings.