Lemon Apple Braid

  • 1 8 oz. can reduced-fat crescent rolls
  • 1/4 C sugar
  • 3 Tbs. flour
  • 1 Tbs. lemon juice
  • 1 tsp. finely grated lemon peel
  • 1-1/2 C (2 medium) chopped apples
  • 1/2 C powdered sugar
  • 1 tsp. grated lemon peel
  • 3 tsp. lemon juice

Preheat oven to 375. Unroll dough into 2 long rectangles on large cookie sheet. Overlap long sides to form a 13x7-inch rectangle; firmly press edges and perforations to seal.

In medium bowl, combine sugar, flour, 1 Tbs. lemon juice and 1 tsp. lemon peel; stir in apples until well coated. Spoon apple mixture in 2-inch strip lengthwise down center of dough. Make cuts, 1/2-inch apart, on each side of rectangle just to edge of filling. To give braided appearance, fold strips of dough at an angle halfway across filling, slightly overlapping ends and alternating from side to side. Fold ends under to seal. Bake for 18-22 minutes or until golden brown and apples are tender. Cool 5 minutes and remove from cookie sheet.

Mix last 3 ingredients adjusting the amount of lemon juice to achieve drizzling consistency. Drizzle over warm coffee cake and serve.

Date Added:January 01, 2002
Meals:Breakfast, Brunch
Course:Main Course



4 Points Each; 29 for Entire Recipe