Gina’s Famous Danish Apple Bread
I ran across a similar recipe to this at a Pampered Chef party back in the USA. I kept the idea of the recipe in my head and altered it to be my own over these many years. I think I was 18 when I tried it at the party, but I never forgot how cool it looked and how easy it was to prepare. Maybe it’s one of the things that got me into cooking like I do now. 🙂
If you want a fairly easy, super special, beautiful, and very tasty desert to serve for company, this is it! Introducing my Apple Danish Braid.
- Preheat oven to 375 degrees F.
- Into a 2-quart bowl, combine cream cheese and powdered sugar together and blend well. Add the egg and mix until smooth. Unroll 1 package of crescent dough but DO NOT separate. Place the longest sides of dough across width of 12 x 15-inch rectangle baking stone or sheet. Repeat with remaining package of dough. Roll dough to seal perforations.
- On the longest sides of dough, cut 1 1/2 inches apart and 3 inches deep (there will be 6 inches in the center to the filling). Spread half of cream cheese mixture evenly over middle of dough. Place apple slices evenly arranged over cream cheese mixture.
- Combine sugar and cinnamon and sprinkle over apples. Scoop remaining cream cheese mixture over apples, then sprinkle with pecans.
- To braid, lift strips of dough across mixture to meet in center, twisting each strip one turn. Continue alternating strips to form a braid. Tuck ends under to seal at end of braid. Bake 25-28 minutes or until deep golden brown. Remove from oven; brush or drizzle maple syrup on braid.
Approximately 310 calories and 21 grams of fat per serving