Nov 18, 2012

Braided Apple Strudel

We loved the Pecan Pumpkin Braid recipe so much, I decided to try it with apple pie filling! 

I love apples so much more than pumpkin, so this was right up my alley! It's easy to make, beautiful, and delicious! A great combo!!

1 cup canned apple pie filling (or you can make your own apple pie filling with fresh apples)
1/4 cup brown sugar
1 teaspoon flour
1 teaspoon ground cinnamon
1 (8oz) Pillsbury Crescent Rolls
1 egg white

1/2 cup powdered sugar
1 teaspoon milk
1 teaspoon melted butter

Heat oven to 350 degrees F. Spray cookie sheet with cooking spray or line with parchment paper (for easier clean up). In medium bowl, mix brown sugar, flour, and cinnamon. 

Unroll crescent roll dough onto cookie sheet; firmly press perforations to seal. Press to form 13x7 inch rectangle. I did use a measuring tape for this.  Spread apple pie filling in a 3.5 inch wide strip lengthwise down the center of dough leaving 1 inch on both short ends (I measured for this as well, but I'm sure you can eyeball it). Sprinkle brown sugar mixture over apple pie filling.

With a sharp knife, make cuts 1 inch apart on long sides of dough just to edge of filling (once again I measured these cuts - I really wanted it to look pretty). Fold strips at an angle across filling, overlapping ends and alternating from side to side. Beat egg white in a small bowl until foamy and brush over dough.

Bake 20 to 30 minutes or until deep golden brown. Let cool about 15 minutes and remove from cookie sheet; place on a serving platter.

In a small bowl, mix powdered sugar, butter, and enough milk for desired consistency. Drizzle over warm cake. 

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