2 oz (from 8-oz package) cream cheese, softened
3 tablespoons plus 1 teaspoon granulated sugar
1 cup chopped peeled apple (1 medium)
1/2 teaspoon ground cinnamon
1 can (8 oz) Immaculate Baking Co.™ refrigerated organic crescent rolls
2 teaspoons milk
1/2 cup powdered sugar
1 tablespoon milk
1/4 teaspoon vanilla
2 tablespoons toasted pecans
Heat oven to 375°F. Line large cookie sheet with cooking parchment paper; spray with cooking spray. In small bowl, mix cream cheese and 1 tablespoon of the granulated sugar. In another small bowl, mix apple, 2 tablespoons of the granulated sugar and the cinnamon.
Unroll dough on cookie sheet; firmly press edges and perforations to seal. Press to form 12x7-inch rectangle. Spread cream cheese filling in 3-inch-wide strip lengthwise down center of dough rectangle, leaving 2 inches of uncovered dough on each side of strip. Sprinkle apple mixture over top of cream cheese filling.
With kitchen scissors or sharp knife, make cuts 1 inch apart on long sides of dough rectangle, just to edge of filling. Fold strips at an angle across filling, overlapping ends and alternating from side to side. Brush top of dough with 2 teaspoons milk; sprinkle with remaining 1 teaspoon granulated sugar.
Bake 18 to 22 minutes or until golden brown. Cool 5 minutes.
Meanwhile, in small bowl, mix Frosting ingredients until smooth. Add additional milk, 1 teaspoon at a time, if needed for desired drizzling consistency. Drizzle over warm braid. Sprinkle with pecans.
To quickly soften cream cheese, remove from wrapper, and place on microwavable plate; microwave uncovered on High about 15 seconds or just until softened.
Want to serve on a platter? Use the parchment paper to help carefully slide the warm braid onto the serving platter. Continue with frosting the braid.
To toast pecans, heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.
|Calories from Fat||210|
|% Daily Value|