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.
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
