Cherry Cream Crescent Coffee Braid
Total:
1 hr
Active:
15 min
Yield:
8 servings
Total:
1 hr
Active:
15 min
Yield:
8 servings

Ingredients

Directions

Heat oven to 375 degrees F. High Altitude (3500-6500 ft): No change. Spray large cookie sheet with cooking spray, or grease with shortening.

If using crescent rolls: Unroll dough into 2 long rectangles. Place dough on cookie sheet; overlap long sides to form 13 x 7-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 13 x 7-inch rectangle. Firmly press edges to seal.

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.

Bake 18 to 22 minutes or until golden brown. Cool 5 minutes; remove from cookie sheet. Cool at least 15 minutes.

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.

15 minutes

IDEAS YOU'LL LOVE

Sour Cream Coffee Cake

Recipe courtesy of Ina Garten

Lobster Ravioli with Crabmeat Cream Sauce

Recipe courtesy of Lilly's Gastronomia Italiana

Whipped Cream

Recipe courtesy of Alton Brown

Cherry Limeade

Recipe courtesy of Ree Drummond

Mini Chocolate-Cherry Bundt Cakes

Recipe courtesy of Ree Drummond

Warm Cherry Tomato Salad

Recipe courtesy of Rachael Ray

Ice Cream Layer Cake

Recipe courtesy of Ree Drummond

Orange Cream

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking