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Peaches and Cream Crescent Braid...fresh peaches, cream cheese, sugar and cinnamon baked in a crescent  crust with a sweet glaze drizzled over it. 
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PEACHES AND CREAM CRESCENT BRAID

Peaches and Cream Crescent Braid…fresh peaches, cream cheese, sugar and cinnamon baked in a crescent  crust with a sweet glaze drizzled over it. 
Course Breakfast/Brunch
Cuisine American
Keyword Peaches, Breakfast Braid, Crecent Dough ,
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 people
Calories 234kcal
Author pamelashank2015

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

NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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.