Quick Prune Braid
SERVES: 12 COOK TIME: 20 minutes TOTAL TIME: 40 minutes
2 can (8 oz each) refrigerated crescent dinner rolls
1⁄3 cup finely chopped walnuts or pecans
1⁄2 teaspoon cinnamon
1 can Solo Prune Plum Cake and Pastry Filling1 teaspoon grated lemon or orange peel
1 cup confectioners sugar
1 tablespoon milk
To bake this quick prune braid recipe, preheat oven to 375° F.
Unroll dough and separate each package of dough into 4 rectangles. (Do not separate into triangles) Place 8 rectangles, wide edges slightly overlapping, on large ungreased baking sheet to make 13 x 15 inch rectangle. Press edges of dough firmly together to seal.
Combine prune filling, walnuts, lemon peel, and cinnamon in small bowl. Spread prune mixture lengthwise down center of dough in 3-inch wide strip. Make cuts in from edges almost to filling about 2 inches apart down both sides of dough. Fold strips of dough halfway over filling, 1 at a time, alternating right and left side. Slant strips slightly downward so ends touch. Pinch and tuck ends under at top and bottom to seal.
Bake 15 to 20 minutes or until golden brown. Remove from baking sheet and cool completely on wire rack.
To make glaze, combine confectioners sugar and milk in small bowl and stir until smooth. Spoon or drizzle glaze over braid. Let stand until glaze is set.