Apple Braid – more recipes here.
- 1 (8 ounce) package refrigerated crescent dinner rolls
- 2 tablespoons flour
- 2 medium Granny Smith apples
- 1⁄3 cup sugar
- 1⁄4 teaspoon cinnamon
- 1⁄8 teaspoon nutmeg
- 1⁄8 teaspoon ground cloves
- 2 teaspoons butter, melted
- 1⁄4 cup powdered sugar
- 1 tablespoon milk
Preheat oven to 375°.
Unroll crescent dough and place in bottom of 9×13 inch baking dish.
Lightly sprinkle with flour.
Roll dough until perforations are sealed and the dough is flat.
Peel, core, and slice apples. Cut into quarters.
Combine sugar and spices in a bowl. Add the apples and toss lightly.
Place apple mixture down center of dough, approximately 2 inches wide.
Cut 10 slits, about 3/4 inch wide, on each side of dough surrounding apple mixture, alternating dough strips from one side to the other. Fold the ends over to seal.
Melt butter in a microwave just until it liquefies; DO NOT BOIL.
Brush with butter. Bake for 30 minutes.
Cut and serve warm. Combine sugar and milk for glaze.
Stir until smooth. Pour over warm braid.