Apple Danish Braid


  • 1 (8 ounce) package cream cheese, softened
  • 1/3 cup powdered sugar
  • 1 egg
  • 1/4 cup pecans, chopped
  • 2 packages refrigerated crescent rolls
  • 2 Granny Smith apples, peeled, cored, and sliced
  • 1 tablespoon sugar
  • 1/2 teaspoon cinnamon
  • 1 tablespoon maple-flavored syrup


  1. Heat oven to 375 degrees F.
  2. In a bowl, combine cream cheese and powdered sugar until well blended. Add egg mixing until smooth.
  3. Chop pecans.
  4. Unroll 1 package of crescent dough; do not separate. arrange longest sides of dough across width of 12" x 15" rectangle baking stone. Repeat with remaining package of dough. Roll dough to seal perforations.
  5. On longest sides of baking stone, cut dough into strips 1-1/2 inches apart, 3 inches deep using pizza cutter (there will be 6 inches in the center for the filling). spread half of cream cheese mixture evenly over middle of dough. Peel, core and slice apples using A/P/C/S. Cut slices crosswise in half; evenly arrange apple slices over cream cheese mixture.
  6. Combine sugar and cinnamon; sprinkle over apples. Scoop remaining cream cheese mixture over apples; 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.
  7. Bake for 25-28 minutes or until deep golden brown.
  8. Remove from oven; brush with syrup using pastry brush. Cut and serve.

Recipe credit: Pampered Chef

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