Apple Danish Braid

Source: The Pampered Chef

1 package (8 ounces) cream cheese, softened
1/3 cup powdered sugar
1 egg
1/4 cup pecans, chopped
2 packages refrigerated crescent rolls
2 Granny Smith apples, peeled, cored, and sliced
1 tablespoon sugar
1/2 teaspoon cinnamon
1 tablespoon maple-flavored syrup

Preheat oven to 375 degrees F.

In a bowl, combine cream cheese and powdered sugar until well blended. Add egg mixing until smooth.

Chop pecans.

Unroll 1 package of crescent dough; do not separate. arrange longest sides of dough across width of 12" x 15" rectangle baking stone. Repeat with remaining pkg. of dough. Roll dough to seal perforations.

On longest sides of baking stone, cut dough into strips 1-1/2 inches apart, 3 inches deep using pizza cutter (there will be 6 inches in the center for the filling). spread half of cream cheese mixture evenly over middle of dough. Peel, core and slice apples using A/P/C/S. Cut slices crosswise in half; evenly arrange apple slices over cream cheese mixture.

Combine sugar and cinnamon; sprinkle over apples. Scoop remaining cream cheese mixture over apples; sprinkle with pecans. to braid, lift strips of dough across mixture to meet in center, twisting each strip one turn. Continue alternating strips to form a braid. Tuck ends under to seal at end of braid.

Bake 25-28 minutes or until deep golden brown. Remove from oven; brush with syrup using pastry brush. Cut and serve.