Apple Danish Braid


– 1 (8 oz.) tube, crescent dough sheet – 4 oz. cream cheese – 1/4 c. granulated sugar, divided – 1 1/2 tsp. cinnamon, divided – 2 c. (about 2 medium) fresh apples, peeled and thinly sliced – 2 tsp. corn starch – 2 Tbsp. turbinado or raw sugar Glaze: – 1 c. powdered sugar – 3 Tbsp. cream cheese – 1-2 Tbsp. milk


Step 1

Preheat oven to 375 degrees. Line a baking sheet with parchment paper. On parchment paper, roll out the crescent dough, and pinch together any holes or perforations.

Step 2

In a bowl, cream together the 4 oz. of cream cheese, 2 Tbsp. of sugar and 1/2 tsp of cinnamon. Spread into the center of the dough, leaving about 4" on each side. Using kitchen shears or a knife, cut diagonal 1"strips along the sides of the dough.

Step 3

Peel and slice apples. In a bowl, add the remaining 2 Tbsp of sugar, the cornstarch, and 1/2 tsp. of cinnamon and mix together to coat the apples. Pour the apple mixture over the center cream cheese area of the dough.

Step 4

Gently fold over each end of the dough on to the apples, and fold in each strip of the dough, until all the apples are encased. In a small bowl, stir together the turbinado or raw sugar granules with the remaining 1/2 tsp of cinnamon and sprinkle over the top of the braided pastry. Bake at 375 for 15-18 minutes.

Step 5

While pastry is baking, mix together the glaze by creaming together the powdered sugar, cream cheese, and milk. Mix until smooth.

Step 6

When breakfast braid comes out of the oven, drizzle with glaze. Slice and serve

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