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Little Malice[_4_]

One time on Usenet, (Little Malice) said:
> One time on Usenet, "Virginia Tadrzynski" > said:
>
> > I have been requested to duplicate a recipe for Christmas Eve. It is
> > stollen using Pillsbury Crescent rolls and if I remember correctly it has a
> > cream cheese filling. I searched Pillsbury's website and came up dry. Any
> > ideas? The lady who originally made it has passed away and the daughter
> > boils water nicely, so forget asking her for her mom's recipe.
>
> Looks like you got an answer from a couple of folks, so I'll ask
> this -- have you tried it yourself and is it any good? I like
> Crescent rolls, but have never tried them in a sweet recipe.

This was posted back in December and in January I tried the type
of recipe Ginny was looking for. It was quite good, although I
think fresh croissant dough would be an improvement. I haven't
mastered that yet, unfortunately. Anyway, I think the name is
off -- it's really more of a braid, IMHO, so that's what I
called it. I used cinnamon sugar for the garnish:

Crescent Roll Cheese Braid

8 refrigerated crescent rolls
8 oz. cream cheese, softened
1/2 cup sugar
1 T. flour
1 T. lemon juice
1 tsp. vanilla
1 egg
Cinnamon & sugar (Optional)
Powdered sugar and milk glaze (Optional)
Nuts, chopped (Optional)

Blend cream cheese, egg, vanilla, sugar, flour, & lemon juice until
fluffy. Set aside.

Seperate rolls into triangles. Arrange on ungreased cookie sheet
with small side of 2 triangles together forming diamond. Place other
3 diamonds side by side. Stretch gently until about 4 inches dough
form center. Pour filling mixture down center of crescent dough.
Criss-cross the dough points, folding over the filling.

Bake at 350 F for 20-25 minutes until rolls are golden brown. Cheese
will rise a little then fall. Sprinkle cinnamon sugar, nuts, and/or
drizzle with glaze while still warm. Cool slightly, then cut into
wedges and serve. Makes 8 servings.

--
Jani in WA