delicious apple danish

I don’t eat many donuts, but when offered a danish with cream cheese… I buckle.  So when I found this fall treat I couldn’t resist baking one up for the weekend.

Danish Apple Braid

1 package (8 oz) cream cheese, softened
1/2 cup powdered sugar
1 egg
1/4 cup pecans, chopped
2 packages (8 oz each) refrigerated crescent rolls
2 Granny Smith apples, peeled cored and sliced
1 tablespoon sugar
1/2 teaspoon cinnamon
1 tablespoon maple-flavored syrup

Preheat oven to 375F.

Combine cream cheese and powdered sugar.
Add egg.
Chop pecans.
Unroll 1 pkg. of crescent dough; do not separate. Place lengthwise on greased cookie sheet. Repeat with remaining package of dough.
Roll dough to seal perforations. On the longest sides, cut dough into strips 1 1/2" wide and 3" deep (there will be 6" in center for filling.)
Spread half of cream cheese mixture evenly over middle of dough.

Peel, core, slice apples. Cut slices crosswise in half; evenly arrange apple slices over cream cheese mixture. Combine 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 braid. Tuck ends up to seal at end of braid. Bake 25-28 minutes until deep golden brown.
Remove from oven and brush with syrup.

Now that’s the way to enjoy some autumn apples.

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