Apple Braid



  • 1 package refrigerated crescent rolls
  • 2 Tbsp. flour
  • 1/3 cup granulated sugar
  • 1/4 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/8 tsp. cloves
  • 2 medium apples, peeled, cored and thinly sliced into rings
  • 2 tsp. butter or margarine, melted


  • 1/2 cup powdered sugar
  • 2-3 tsp. milk


Preheat oven to 375 degrees F. For braid, unroll crescent dough into 2 rectangles. Place in greased 9x13 inch baking pan with long sides overlapping 1/2 inch; press perforations together to seal. Lightly sprinkle surface of dough with flour. Pat dough out with fingers to form 13x7 inch rectangle.

In medium bowl, combine sugar, cinnamon, nutmeg and cloves. Cut apple slices into quarters; add to sugar mixture and toss lightly. Place apple mixture in 2 inch wide strip lengthwise down center of dough to within 1/4 inch of each end. Make cuts, 3/4 inch apart, on longest sides of rectangle just to edge of filling.


Braid dough by folding strips at an angle across apple mixture, alternating dough strips from one side to the other. Fold top and bottom ends over; press to seal. Brush with butter. Bake 30 minutes or until golden brown. Cool slightly. For glaze, combine sugar and milk in small bowl; stir until smooth. Drizzle glaze over warm braid; serve warm.

By Robin from Washington, IA


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