Peaches and Cream Braid

Ingredients

• 2 (8 ounce) packages refrigerated crescent rolls
• 8 ounces cream cheese, softened
• 1/4 cup confectioners' sugar
• 1 egg, separated
• 1 (15 1/4 ounce) can sliced peaches in heavy syrup, drained
• 1/2 teaspoon Pantry Cinnamon Plus Spice Blend
• 1 teaspoon water
• 2 tablespoons chopped almonds
• Confectioners' sugar (optional)
  

Instructions

1. Heat oven to 375 degrees F.
2. Unroll 1 package of the crescent dough; do not separate. Arrange longest sides of dough across width of Rectangle Stone. Repeat with remaining package of dough.
3. Using Baker's Roller, roll dough to seal seams. On longest sides of baking stone, cut dough into strips 1 1/2 inches wide and 3 inches deep using Paring Knife. (There will be 6 inches of uncut dough down center for filling.)
4. In Classic Batter Bowl, combine cream cheese and confectioners' sugar; whisk until smooth using Stainless Steel Whisk.
5. Separate egg using Egg Separator (set aside yolk for later use); add egg white to cream cheese mixture, whisking until smooth. Spread cream cheese mixture evenly down center of dough using Small Spreader. In Small Batter Bowl, combine peaches and spice blend; toss gently using Small Mix 'N Scraper. Spoon peaches evenly over cream cheese mixture.
6. To braid, lift strips of dough across mixture to meet in center, twisting each strip one turn. Continue alternating strips to form braid. Tuck ends up to seal at end of braid.
7. Combine reserved egg yolk with water; brush egg mixture over dough using Pastry Brush. Chop almonds using Food Chopper; sprinkle over dough.
8. Bake 25 to 28 minutes or until deep golden brown.
9. Remove to Stackable Cooling Rack. Sprinkle lightly with confectioners' sugar using Flour/Sugar Shaker, if desired.
10. Serve warm using Slice 'N Serve.

Yield: 12 servings or 24 sample servings

Nutrients per serving: Calories 240, Total Fat 16 g, Saturated Fat 6 g, Cholesterol 40 mg, Carbohydrate 20 g, Protein 5 g, Sodium 470 mg, Fiber less than 1 g

Cook's Tip: Ground cinnamon can be substituted for the Cinnamon Plus Spice Blend, if desired.

Recipe credit: Pampered Chef