Recipe: Apple Danish Braid and Glazed Apple Wreath (using refrigerated crescent roll dough, Pampered Chef recipes)
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APPLE DANISH BRAID
1 pkg. (8 oz) cream cheese, softened
1/3 cup powdered sugar
1 egg
2 pkgs. refrigerated crescent rolls
2 Granny Smith apples, peeled, cored, and sliced
1 TBSP. white granulated sugar
1/2 tsp. ground cinnamon
1/4 cup pecans, chopped
1 tbsp. maple-flavored syrup
Preheat oven to 375 degrees F.
In a bowl, combine cream cheese and powdered sugar until well blended. Add egg mixing until smooth; set aside.
Unroll 1 pkg. of crescent dough; do not separate. arrange longest sides of dough across width of 12x15-inch rectangle baking stone. Repeat with remaining pkg. of dough. Roll dough to seal perforations.
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. Cut apple slices crosswise in half; evenly arrange apple slices over cream cheese mixture. Combine granulated 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.
Bake 25-28 minutes or until deep golden brown. Remove from oven; brush with maple syrup using pastry brush. Cut and serve.
GLAZED APPLE WREATH
1 lemon
4 ounces cream cheese, softened
1 egg yolk
1/4 cup granulated sugar
1/4 cup all-purpose flour, divided use
2 packages (8 ounces each) refrigerated crescent rolls
2 firm, red apples such as Braeburn, cored and coarsely chopped
1/3 cup apricot preserves
1/2 teaspoon ground cinnamon
1/2 cup powdered sugar
2 tablespoons sliced almonds, grated
Preheat oven to 375 degrees F.
Using Lemon Zester/Scorer, zest lemon to measure 1 teaspoon zest. Juice lemon to measure 1 tablespoon juice; set juice aside.
In Classic Batter Bowl, combine cream cheese, lemon zest, egg yolk, granulated sugar and 2 tablespoons of the flour; whisk until smooth using Stainless Steel Whisk.
Unroll crescent dough; separate into 16 triangles. Arrange eight triangles in a circle on Large Round Stone with wide ends 3 inches from edge of baking stone and points toward the outside. (Points will extend off the edge of the baking stone.) Arrange remaining triangles in center, matching wide ends with triangles already in place. Using Baker's Roller(R), roll over seams of triangles where wide ends meet, creating a smooth surface for filling. Do not seal center of triangles. Spread cream cheese mixture over center of dough in a continuous circle.
In clean batter bowl, combine apples, preserves, cinnamon and remaining flour; toss lightly and spoon over cream cheese mixture.
Beginning with last triangle placed in center of baking stone, bring point of opposite triangle straight across filling. Next, bring point of opposite outside triangle diagonally across filling, covering point of previous triangle. (Filling will show.) Repeat, overlapping points of outside and inside triangles to form a wreath. Tuck last end under first.
Bake 25-30 minutes or until golden brown.
Meanwhile, in small bowl, whisk powdered sugar and 2-3 teaspoons lemon juice until smooth. Drizzle glaze over wreath. Grate nuts over wreath using Deluxe Cheese Grater. Let stand until glaze is set. Cut into wedges using Utility Knife; serve using Mini-Serving Spatula.
Makes 10 servings or 20 sample servings
APPLE DANISH BRAID
1 pkg. (8 oz) cream cheese, softened
1/3 cup powdered sugar
1 egg
2 pkgs. refrigerated crescent rolls
2 Granny Smith apples, peeled, cored, and sliced
1 TBSP. white granulated sugar
1/2 tsp. ground cinnamon
1/4 cup pecans, chopped
1 tbsp. maple-flavored syrup
Preheat oven to 375 degrees F.
In a bowl, combine cream cheese and powdered sugar until well blended. Add egg mixing until smooth; set aside.
Unroll 1 pkg. of crescent dough; do not separate. arrange longest sides of dough across width of 12x15-inch rectangle baking stone. Repeat with remaining pkg. of dough. Roll dough to seal perforations.
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. Cut apple slices crosswise in half; evenly arrange apple slices over cream cheese mixture. Combine granulated 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.
Bake 25-28 minutes or until deep golden brown. Remove from oven; brush with maple syrup using pastry brush. Cut and serve.
GLAZED APPLE WREATH
1 lemon
4 ounces cream cheese, softened
1 egg yolk
1/4 cup granulated sugar
1/4 cup all-purpose flour, divided use
2 packages (8 ounces each) refrigerated crescent rolls
2 firm, red apples such as Braeburn, cored and coarsely chopped
1/3 cup apricot preserves
1/2 teaspoon ground cinnamon
1/2 cup powdered sugar
2 tablespoons sliced almonds, grated
Preheat oven to 375 degrees F.
Using Lemon Zester/Scorer, zest lemon to measure 1 teaspoon zest. Juice lemon to measure 1 tablespoon juice; set juice aside.
In Classic Batter Bowl, combine cream cheese, lemon zest, egg yolk, granulated sugar and 2 tablespoons of the flour; whisk until smooth using Stainless Steel Whisk.
Unroll crescent dough; separate into 16 triangles. Arrange eight triangles in a circle on Large Round Stone with wide ends 3 inches from edge of baking stone and points toward the outside. (Points will extend off the edge of the baking stone.) Arrange remaining triangles in center, matching wide ends with triangles already in place. Using Baker's Roller(R), roll over seams of triangles where wide ends meet, creating a smooth surface for filling. Do not seal center of triangles. Spread cream cheese mixture over center of dough in a continuous circle.
In clean batter bowl, combine apples, preserves, cinnamon and remaining flour; toss lightly and spoon over cream cheese mixture.
Beginning with last triangle placed in center of baking stone, bring point of opposite triangle straight across filling. Next, bring point of opposite outside triangle diagonally across filling, covering point of previous triangle. (Filling will show.) Repeat, overlapping points of outside and inside triangles to form a wreath. Tuck last end under first.
Bake 25-30 minutes or until golden brown.
Meanwhile, in small bowl, whisk powdered sugar and 2-3 teaspoons lemon juice until smooth. Drizzle glaze over wreath. Grate nuts over wreath using Deluxe Cheese Grater. Let stand until glaze is set. Cut into wedges using Utility Knife; serve using Mini-Serving Spatula.
Makes 10 servings or 20 sample servings
MsgID: 0082479
Shared by: Kim, WA
In reply to: ISO: Pampered Chef Apple Ring
Board: Cooking Club at Recipelink.com
Shared by: Kim, WA
In reply to: ISO: Pampered Chef Apple Ring
Board: Cooking Club at Recipelink.com
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Reviews and Replies: | |
1 | ISO: Pampered Chef Apple Ring |
Louise Kelly - Island Park, NY | |
2 | Recipe: Apple Danish Braid and Glazed Apple Wreath (using refrigerated crescent roll dough, Pampered Chef recipes) |
Kim, WA |
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