Ingredients
-
1
-
2
-
1/4
-
1
-
1/2
-
1
-
1/4
-
-
1/2
-
1/4
-
1 1/2 - 2
-
1/4
-
-
-
Directions
Almond Cinnamon Braid, Presented in the Simple & Delicious Mag from Dec ’06 and submitted by N Gunn I’ve not had to change one thing This is a recipe that uses refrigerated crescent rolls Passive time includes up to 15 minutes baking and 10 minutes cooling , Hokies, you’ve done it again! This is really lovely, and my boys are so excited to have it for breakfast tomorrow! I took Krista Roes’ advice and halved the sugar with no problem, and was inspired by Pixie’s Kitchen to throw a thinly sliced apple into the filling The result was a delicious almond/apple treat that we are sure to make again Since we made it for a morning meal I skipped the glaze, but with it I think this would be an awesome dessert Thanks for posting! Made for ZWT7, for the Vivacious Violets , Hokies, this is such a wonderful dessert ~ so very easy to make and very flavorful Love the rich almond flavor ~ I even used almond milk to make the icing DELICIOUS ~ thanks for sharing Made for SWEET TRADITIONS TAG, December 2009!
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Steps
|
1
Done
|
Line a 15x10x1" Baking Pan With Parchment Paper. |
|
2
Done
|
Unroll Crescent Dough Into Prepared Pan; Seal Seams and Perforations. |
|
3
Done
|
Combine 2 Tablespoons Sugar and Cinnamon and Sprinkle Over Dough. |
|
4
Done
|
Combine the Almonds, Butter, Extract and Remaining Sugar; Spread Lengthwise Down the Center of the Dough. |
|
5
Done
|
on Each Long Side, Cut 1-Inch Wide Strips About 2.5 Inches Into Center. |
|
6
Done
|
Starting at One End, Fold Alternating Strips at an Angle Across Filling and Then Pinch Ends to Seal. |
|
7
Done
|
Bake at 375 For 10-15 Minutes or Until Golden Brown. |
|
8
Done
|
Cool For 10 Minutes and Remove to a Wire Rack. |
|
9
Done
|
For Icing: in a Bowl, Combine Confectioner's Sugar, Extract and Enough Milk to Achieve a Smooth Consistency. |
|
10
Done
|
Drizzle Over Braid and Then Sprinkle With Cinnamon. |
|
11
Done
|
Serve Warm. |
