Peaches and Cream Crescent Braid is a delicious way to use some fresh peaches.
Peaches and Cream Crescent Braid…fresh peaches, cream cheese, sugar and cinnamon baked in a crescent crust with a sweet glaze drizzled over it.
This delicious, and easy to make treat, is perfect to serve at breakfast, as an afternoon snack with tea, or a dessert.
Crescent braids are so easy to make, and can be filled with sweet or savory fillings.
I became familiar with breakfast braids after being a 3 time finalist in the Pillsbury Bake-off Contest between 2008 and 2014. I got to sample many of these that were made by other finalists. There are so many great recipes for these braids in the Pillsbury magazines, cookbooks, and Bake-off booklets.
Check out the Pillsbury web site for many more ideas.
HOW TO MAKE PEACHES AND CREAM CRESCENT BRAID:
INGREDIENTS:
Pillsbury Crescent Dough Sheet
fresh peaches
cream cheese
peach preserves
sugar
cinnamon
Confectioner sugar
milk
Peel and slice peaches. Cut into 1/2 inch cubes. Set aside.
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
Place crescent dough sheet into center of parchment paper. Using another sheet of parchment paper, gently roll, or press dough sheet into a 12×8 inch rectangle.
Stir the cream cheese to smooth, then spread it down the center of dough sheet in a 4 inch wide area.
Drop small amounts of the preserves randomly over the cream cheese. Using the end of a butter knife, swirl it onto the cream cheese.
Arrange the peaches, evenly, over the cream cheese layer. Sprinkle the sugar and the cinnamon over the peaches.
Using a sharp knife, or pastry wheel, make cuts 1 inch apart on long sides of the dough to within 1/2 inch of the filling. Alternately, cross strips to cover the filling, press ends to seal.
Bake about 20 minutes, or until crust is golden brown. Cool for 5 minutes then transfer to a serving platter.
In a small bowl, stir together the confectioner sugar and a small amount of the milk until smooth and to obtain consistency to drizzle. (May add more confectioner sugar if too thin). Drizzle glaze over the crescent braid.
Cut crosswise into 6 slices and serve warm.
This braid can also be made with fresh berries, or apples.
Here is my recipe for Blueberry Almond Breakfast Braid.
Why You’ll Love Peaches and Cream Crescent Braid
- It is so quick and easy to make.
- These braids are so versatile and can be made sweet or savory.
- This looks so impressive and tastes delicious.
- Looks and tastes like a fancy Danish treat.
- Can be served as a brunch or dessert dish.
Recipe Tips and Variations
- Different fruits can be used for the sweet braids.
- Meats such as ham, eggs and cheese can be used in savory ones.
How to Store
- This is best if eaten the day it is made. Can be served warm or at room temperature.
- Leftovers can be wrapped tightly with Cling Wrap or placed in an airtight container. Refrigerate. Store for 1 day.
Frequently Asked Questions
What if the crescent dough sheet is not available?
You can use the crescent rolls and pinch the seams together.
PEACHES AND CREAM CRESCENT BRAID
Equipment
- Baking Sheet
- Parchment Paper
- Mixing Bowl
- Tablespoon
- Pastry Wheel (or sharp knife)
Ingredients
- 5 medium size fresh peaches or 4 large
- 1 roll crescent dough sheet Pillsbury
- 4 oz cream cheese softened
- 1 Tablespoon peach preserves
- 1-2 Tablespoons sugar depends on sweetness of peaches
- 1 teaspoon ground cinnamon
- 1/2 cup confectioner sugar
- 1-2 Tablespoons milk
Instructions
- Peel and slice peaches. Cut into 1/2 inch cubes. Set aside.
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- Place crescent dough sheet into center of parchment paper. Using another sheet of parchment paper, gently roll, or press dough sheet into a 12x8 inch rectangle.
- Stir the cream cheese to smooth, then spread it down the center of dough sheet in a 4 inch wide area.
- Drop small amounts of the preserves randomly over the cream cheese. Using the end of a butter knife, swirl it onto the cream cheese.
- Arrange the peaches, evenly, over the cream cheese layer. Sprinkle the sugar and the cinnamon over the peaches.
- Using a sharp knife, or pastry wheel, make cuts 1 inch apart on long sides of the dough to within 1/2 inch of the filling. Alternately, cross strips to cover the filling, press ends to seal.
- Bake about 20 minutes, or until crust is golden brown. Cool for 5 minutes then transfer to a serving platter.
- In a small bowl, stir together the confectioner sugar and a small amount of the milk until smooth and to obtain consistency to drizzle. (May add more confectioner sugar if too thin). Drizzle glaze over the crescent braid.
- Cut crosswise into 6 slices and serve warm.
Notes
