Here I am again, baking. I don’t normally bake this much – but the
boys seem to be enjoying having something different as a breakfast option in
the mornings!
I have been heading back to my cookbooks more and more
and found this one out of The Pampered Chef cookbooks I own, More Stoneware Sensations. This was pretty quick and
easy to assemble. What’s even better is
that the recipe makes two of these
delicious braids! I kept one for our
family and gave one to a friend to share with her family. Perfect.
The first one I made wasn’t as “pretty” as the
second…so it didn’t really make it into the photo here. You can choose whatever flavor of jam or
preserves you’d like – or do what I did; use what I already had in my
kitchen! I already had a jar of
Smucker’s Natural Strawberry Fruit Spread and decided to use it on both
braids.
In my More Stoneware Sensations cookbook, it references a lot of Pampered Chef products – I have modified the recipe to call out the type
of kitchen tool you will need.
Give this recipe a try and let me know what creative (or not
so creative) choices you made with your fillings!
Twice-As-Nice Danish Braids
Makes 2 coffee cakes (10 servings)
For the Braids:
1 package (8 ounces) cream cheese softened. {Note: I used Neufchâtel cheese which has 1/3 less fat from Challenge Dairy}
1/4 cup sugar
1/2 teaspoon almond extract
1 egg, separated
2 packages (8 ounces each) refrigerated crescent rolls
3 tablespoons seedless raspberry jam
3 tablespoons peach preserves {or really, whatever jams/preserves of of your choice}
For the Streusel:
1/3 cup all-purpose flour
2 tablespoons sugar
2 tablespoons natural whole almonds, chopped
2 tablespoons butter or margarine, melted
Parchment paper
Preheat oven to 375 degrees.
Unroll 1 package of crescent roll dough; do not separate, Arrange longest side of the dough across the width of a rectangular cookie sheet lined with parchment paper. Using a small rolling pin, roll dough to seal perforations (I used my fingers too!) Spread half of the cream cheese mixture in a 3-inch strip lengthwise down the center of the dough to within 1/4 inch of each end. Carefully spread raspberry jam over cream cheese mixture.
Using a small knife, make cuts along the sides of the dough 1 1/2 inches apart to within 1/2 inch of the filling.
To braid, life strips of dough across the filling to meet in the center, twisting each strip one turn. Continue alternating strips to form a braid. Fold up ends of braid to seal.
Repeat process on opposite end of the cookie sheet with remaining crescent roll dough, cream cheese mixture, and peach preserves to make a second braid.
Brush lightly beaten egg white over dough with a pastry brush.
For the streusel, mix the flour, sugar, almonds, and butter until crumbly. Sprinkle evenly over the braids, patting gently.
Bake 22-25 minutes or until deep golden brown. Cut into slices and serve.
Makes 2 coffee cakes (10 servings)
For the Braids:
1 package (8 ounces) cream cheese softened. {Note: I used Neufchâtel cheese which has 1/3 less fat from Challenge Dairy}
1/4 cup sugar
1/2 teaspoon almond extract
1 egg, separated
2 packages (8 ounces each) refrigerated crescent rolls
3 tablespoons seedless raspberry jam
3 tablespoons peach preserves {or really, whatever jams/preserves of of your choice}
For the Streusel:
1/3 cup all-purpose flour
2 tablespoons sugar
2 tablespoons natural whole almonds, chopped
2 tablespoons butter or margarine, melted
Parchment paper
Preheat oven to 375 degrees.
Unroll 1 package of crescent roll dough; do not separate, Arrange longest side of the dough across the width of a rectangular cookie sheet lined with parchment paper. Using a small rolling pin, roll dough to seal perforations (I used my fingers too!) Spread half of the cream cheese mixture in a 3-inch strip lengthwise down the center of the dough to within 1/4 inch of each end. Carefully spread raspberry jam over cream cheese mixture.
Using a small knife, make cuts along the sides of the dough 1 1/2 inches apart to within 1/2 inch of the filling.
To braid, life strips of dough across the filling to meet in the center, twisting each strip one turn. Continue alternating strips to form a braid. Fold up ends of braid to seal.
Repeat process on opposite end of the cookie sheet with remaining crescent roll dough, cream cheese mixture, and peach preserves to make a second braid.
Brush lightly beaten egg white over dough with a pastry brush.
For the streusel, mix the flour, sugar, almonds, and butter until crumbly. Sprinkle evenly over the braids, patting gently.
Bake 22-25 minutes or until deep golden brown. Cut into slices and serve.
