With Christmas just around the corner, you may be searching for a new dish to serve your loved ones for a special breakfast. This easy-to-make stolen may be just what you’re looking for.
It will satisfy any sweet tooth and will make a great addition to what otherwise would be an ordinary breakfast. Your holiday guests will think you made a trip to your local bakery to buy this delicious treat.
The stolen is a great way to top off bacon and eggs or an omelet with some hash browns or tater tots served on the side. Add a little fruit, like mandarin oranges, or some juice, along with a slice of this Apricot-Almond Braid, to get your family ready to decorate the tree or do a little Christmas shopping.
If there’s any left after breakfast, this stolen also is delicious served with coffee or hot chocolate as a late-night snack.
APRICOT ALMOND BRAID
4 ounces cream cheese softened
1/2 cup almond paste crumbled
1 (8-ounce) can refrigerated crescent rolls
2/3 cup apricot preserves
1/2 cup powdered sugar
2 teaspoons milk
2 tablespoons sliced almonds
Heat oven to 350 degrees. Grease or spray a large cookie sheet.
In a small bowl, beat cream cheese with electric mixer on low until smooth and creamy. By hand, beat in almond paste until well-mixed.
Unroll dough onto cookie sheet and press into a 13-by-7-inch rectangle, firmly pressing perforations to seal. Spoon cream cheese mixture lengthwise down center third of rectangle; spoon preserves on top of mixture.
On each long side of the rectangle, make cuts 1-inch apart to edge of filling. Fold opposite strips of dough over filling and cross in center to make a braided appearance; seal ends.
Bake 15-18 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool completely about 40 minutes.
In small bowl, mix powdered sugar and milk until smooth, drizzle over braid. Garnish with sliced almonds.
Serve warm or cold. Makes about 8-10 slices.
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