Cherry Cream Crescent Coffee Braid
Serves: 4
Darlene Legros
1 January 1970
Based on User reviews:
56
Spice
48
Sweetness
58
Sourness
36
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Heat oven to 375 degrees F
2
High Altitude (3500-6500 ft): No change
3
Spray large cookie sheet with cooking spray, or grease with shortening
4
If using crescent rolls: Unroll dough into 2 long rectangles
5
Place dough on cookie sheet; overlap long sides to form 13 x 7-inch rectangle
6
Firmly press perforations and edges to seal
7
If using dough sheet: Unroll dough; cut into 2 long rectangles
8
Place dough on cookie sheet; overlap long sides to form 13 x 7-inch rectangle
9
Firmly press edges to seal
10
Spread cream cheese in 2-inch-wide strip lengthwise down center of dough
11
Top with preserves
12
Make cuts 1 inch apart on each side of rectangle just to edge of filling
13
Alternating from side to side, fold cut strips of dough at an angle halfway across filling, slightly overlapping ends
14
Bake 18 to 22 minutes or until golden brown
15
Cool 5 minutes; remove from cookie sheet
16
Cool at least 15 minutes
17
Meanwhile, in small bowl, mix powdered sugar, milk and almond extract, adding enough milk for desired drizzling consistency; mix well
18
Drizzle over warm coffee braid
19
Store in refrigerator