Danish Breakfast Braid

By trf0ster

Ingredients

• Braids:
• 1 pkg (8 oz) cream cheese, softened
• 1/4 cup sugar
• 1/2 tsp almond extract
• 1 egg, separated
• 2 pkgs (8 oz each) refrigerated crescent rolls
• 6 Tbsp strawberry, raspberry or your choice of preserves
• Streusel:
• 1/3 cup all-purpose flour
• 2 Tbsp sugar
• 2 Tbsp almonds, chopped
• 2 Tbsp butter or margarine, melted

Details

Servings 2

Preparation

Step 1

Preheat oven to 375 degrees.

For braids, mix cream cheese, sugar and almond extract. Separate egg, reserving egg white. Add egg yolk to cream cheese mixture, mixing until smooth.

Unroll packages of crescent roll dough; do not separate. Arrange longest side of dough across width of two 12” x 15” baking pasn. Press perforations in dough to seal.

Spread half of the cream cheese mixture in a 3” strip lengthwise down center of each dough to within ¼” of each end. Carefully spread 3 Tbsp of preserves over each cream cheese mixture.

Make cuts along sides of dough, 1-½” apart, to within ½” of filling. To braid, lift strips of dough across filling to meet in center, twisting each strip one turn. Continue alternating strips to form a braid. Fold up ends of braid to seal.

Brush lightly beaten egg white over dough using pastry brush. For streusel, mix flour, sugar, almonds and butter until crumbly. Sprinkle evenly over braids, patting gently. Bake 22-25 minutes or until deep golden brown. Cut into slices.