Cream Cheese Apple Crescent Braid: Sweet brown sugar apples and cream cheese filling tucked into a flaky crescent roll pastry. It’s finished off with a thick powdered sugar glaze. It’s not only delicious, but, quite a beautiful sweet treat!
Ingredients Needed:
- Crescent roll dough
- Apples
- Brown sugar
- Butter
- Cream cheese
- Powdered sugar
- Milk
- Egg wash
- Coarse sugar
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Crescent Roll Dough: You can either use the crescent roll sheets or the individual rolls. If you use the dough for the individual rolls, you will need to seal the seams of the dough before using.
Apples: Granny smith, jazz, pink lady, golden delicious & jonagold will all work well. Try to go with an apple that is firm and tart.
Cream Cheese: Be sure it’s nice and soft. This will make spreading it much easier and smoother.
How to Make: ( full instructions in recipe card)
- Roll out the dough flat, to create a rectangle. Remember, if you are using the dough for individual rolls, seal the seams beforehand. You can do this by pressing the seams together with your fingers.
- Spread the cream cheese mixture into the middle of the rectangle. You want to create a strip right down the middle…it should only be about 2 inches in width. Important: You want to leave space on the sides of the strip and the top. This will prevent the apples from overflowing out of the dough while baking.
- Next, spread the apple filling on top of the cream cheese. Don’t overload it and stay on that cream cheese strip. If you have leftover apples, that’s OK. They can be used in a variety of dishes or make a great topping on vanilla ice cream. 😉 Cover and refrigerate any leftover apple filling.
- On the sides of the dough, cut 1 inch strips in the dough. Only go as far as the filling. Fold the strips over the filling, alternating as you go. Tuck any stray pieces of dough underneath and fold the top over.
- Brush the top of the dough with the egg wash and sprinkle with coarse sugar.
- Bake it. Let it cool for about 10-15 minutes. Then, drizzle top with powdered sugar glaze.
A Look Back:
- one year ago: Three Ingredient Oreo Cupcakes
- two years ago: Shortcut Baked Chocolate Doughnuts
- three years ago: Salted Caramel Chocolate Chip Bars
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Cream Cheese Apple Crescent Braid
Cream Cheese Apple Crescent Braid: Sweet brown sugar apples and cream cheese filling tucked into a flaky crescent roll pastry. It's finished off with a thick powdered sugar glaze. It's not only delicious, but, quite a beautiful sweet treat!
Ingredients
- 1 package, crescent roll sheets
- egg wash ( 1 egg whisked with a tablespoon of water)
- coarse sugar, for topping
FOR FILLING:
- 4 oz cream cheese, softened
- 2 TBSP powdered sugar
- 2-3 medium apples, peeled and chopped
- 2 TBSP butter
- 1/4 cup brown sugar
FOR GLAZE:
- 1/2 cup powdered sugar
- 1-3 tsp milk
Instructions
- Preheat oven to 375 degrees. Line a large flat rimmed baking sheet with parchment paper or a silicone mat
- Unroll the crescent dough and lie it flat on the baking sheet, to create a rectangle. If you use the dough for the individual rolls, you will need to seal the seams of the dough.
- Make the filling: In a skillet over medium heat, melt butter with the apples and brown sugar. Continue cooking until the apples are soft. This should take anywhere from 5-10 minutes. Remove them from the heat and let them cool for about 10 minutes.
- While the apples are cooling, beat together the cream cheese and 2 tablespoons of powdered sugar. Beat until fully combined.
- Spread the cream cheese mixture into the middle of the rectangle. You want to create a strip right down the middle...it should only be about 2 inches in width. Important: You want to leave space on the sides of the strip and the top. This will prevent the apples from overflowing out of the dough while baking.
- Spread the apple filling on top of the cream cheese. Don't overload it and stay on that cream cheese strip. If you have leftover apples, that's OK. Simply cover and refrigerate any leftover apple filling.
- On the sides of the dough, cut 1 inch strips in the dough. Only go as far as the filling. Fold the strips over the filling, alternating as you go. Tuck any stray pieces of dough underneath and fold the top over.
- Whisk together 1 egg with about a tablespoon of water ( this is your egg wash). Brush the top of your finished braid with the egg wash. Then, sprinkle it with coarse sugar.
- Bake for 18-22 minutes or until it’s golden brown.
- Let it cool for about 10 minutes before adding glaze.
- Make glaze: Whisk together ½ cup powdered sugar with a teaspoon of milk. Add in additional milk, until desired consistency is reached. I wouldn’t add more than 3 teaspoons.
- Keep any leftovers in the refrigerator. It’s best eaten within 2-3 days.
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Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 153Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 38mgSodium: 75mgCarbohydrates: 21gFiber: 1gSugar: 18gProtein: 2g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on abiggreenhouse.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate
This is such a fabulous pastry! Reminds me of the danishes I’d get from the Bakery growing up on Sunday mornings…I just love cheese pastries…cannot wait to make this 😀
Thanks Tammy..enjoy!
This looks amazing! Pinned.
Thank you Joanne!