HAWAIIAN PINEAPPLE COCONUT CRESCENT BRAID

Author: Melissa Sperka Serves: 15 [1] inch pieces

HAWAIIAN PINEAPPLE COCONUT CRESCENT BRAID

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    [12] oz can crescent rolls

  • Coconut Filling:

  • 4

    Tbsp butter

  • cup sweetened flaked coconut

  • ¼

    cup granulated sugar

  • 2

    Tbsp honey

  • 2

    Tbsp milk (suggest half and half or cream or even coconut milk)

  • Cream Cheese Filling:

  • 8

    oz cream cheese, softened

  • 1

    [8] oz crushed pineapple, drained

  • ¼

    cup granulated sugar

  • 1

    egg yolk

  • 1

    Tbsp all-purpose flour

  • 1

    tsp pure vanilla extract

  • 1

    egg white beaten

  • 1

    tsp turbinado [raw] sugar (can use regular sugar)

  • ½

    tsp almond extract

Directions

Preheat the oven to 375°F. In a small saucepan melt the butter. Add the shredded coconut, sugar, honey and milk. Cook for 2 minutes stirring constantly then remove from the heat and mix in the almond extract. Set aside to cool. Tear a large piece of parchment and place it flat on the counter. Unroll the crescent rolls and press together the perforations. Shape into an 8 x 15-inch rectangle. Whip together the softened cream cheese, egg yolk, crushed pineapple, sugar, flour and vanilla. Spread down the center of the dough. Arrange the coconut mixture on top. Cut diagonal strips to within ¼ inch of the filling. Fold the strips over each other. Brush with the beaten egg white and sprinkle with the sugar. Bake for 25 minutes until golden. Rest for 10 minutes before cutting.


Nutrition

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