PEACHES & CREAM BRAID
PAMPERED CHEF RECIPE
- 2 (8 ounce) packages crescent rolls
- 1 (8 ounce) package cream cheese
- 1/2 cup powdered sugar
- 1 egg , separated
- 1 teaspoon water
- 1 (15 ounce) can sliced peaches, drained
- 1/2 teaspoon cinnamon
- 2 tablespoons sliced almonds
1 Preheat oven to 375°F Unroll crescent dough and place on a 15x10 inch rectangular baking stone. Roll dough until perforations are sealed and dough is flat.
2 Combine cream cheese and powdered sugar until smooth. Separate eggs for later use, add egg white to the cream cheese mixture. Spread mix evenly over dough.
3 Mix together peaches and cinnamon; spread over cream cheese mixture.
4 Cut 1 1/2 inch wide slits on each side of dough surrounding mixture alternating dough strips from one side to the other. Fold ends over to seal.
5 Combine yolk and water, coat the dough. Crush almonds and sprinkle over the top. Bake for 25-28 minutes