Lemon Cheese Braid Recipes

LEMON APPLE BRAID

Lemon Apple Braid image

This is a delightful danish-like dessert! I've been making this since I was single (in fact it mighta been what help me land my man!)

Provided by Charmie777

Categories Breads

Time 38m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 (8 ounce) can refrigerated crescent dinner rolls
1/4 cup sugar
3 tablespoons flour
1 tablespoon lemon juice
1 teaspoon finely grated lemon, rind of
2 medium apples, peeled and finely chopped
1/2 cup powdered sugar
1/2-1 teaspoon grated lemon, rind of
2 -3 teaspoons lemon juice

Steps:

Preheat oven to 375º.
Unroll crescent roll dough into 2 long rectangles on large ungreased cookie sheet.
Overlap long sides to form 13x7" rectangle; firmly press edges and perforations to seat.
In medium bowl, combine sugar, flour, 1 tablespoon lemon juice and 1 teaspoon 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 at an angle.
Braid strips over filling.
Bake at 375º for 18-22 minutes.
Cool for 5 minutes. Remove from cookie sheet.
In small bowl, combine all glaze ingredients, adding enough lemon juice for desired drizzling consistency.
Drizzle over warm braid.

Nutrition Facts : Calories 175.8, Fat 1.9, SaturatedFat 0.5, Cholesterol 14.2, Sodium 131.1, Carbohydrate 37.3, Fiber 2.3, Sugar 19.6, Protein 3.1

CREAM CHEESE BRAIDS

Cream Cheese Braids image

This is a delectable danish style bread, very light and tender. The recipe seems more complicated than it really is, and makes four loaves, so there's plenty to share. Prep time does not include overnight or second rising time. One of Southern Living's best recipes.

Provided by Claire de Luna

Categories Yeast Breads

Time 50m

Yield 4 loaves

Number Of Ingredients 16

Ingredients

1 cup sour cream
1/2 cup sugar
1 teaspoon salt
1/2 cup margarine or 1/2 cup butter, melted
2 packages dry yeast
1/2 cup water
2 eggs, beaten
4 cups all-purpose flour
2 (8 ounce) packages cream cheese, softened
3/4 cup sugar
1 egg, beaten
1/8 teaspoon salt
2 teaspoons vanilla
2 cups powdered sugar
1/4 cup milk
2 teaspoons vanilla

Steps:

For BREAD: Heat sour cream over low heat.
Stir in sugar, salt and butter; cool to lukewarm.
Sprinkle yeast over warm water in large bowl until dissolved.
Add sour cream mixture, eggs, flour, and mix well.
Cover tightly and refrigerate overnight.
For FILLING: Mix well.
Divide dough from the day before into 4 equal parts.
Roll each part on a floured surface to an 8x12 inch rectangle.
Spread one quarter of the filling on each rectangle, and roll jelly roll style beginning at the long side.
Pinch edges together and fold ends under slightly.
Place rolls seam side down on greased baking sheets.
Slit each roll at 2-inch intervals to resemble braid.
Cover and let rise 1 hour, in a warm place until dough doubles in bulk.
Bake at 375 degrees for 12 to 15 minutes.
Spread with glaze while warm.

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