Apple Danish Braid

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

Preheat oven to 375 degrees F.
Into a 2-quart bowl, combine cream cheese and powdered sugar together
and blend well. Add the egg and mix until smooth. Unroll 1 package of
crescent dough but DO NOT separate. Place the longest sides of dough
across width of 12 x 15-inch rectangle baking stone or sheet. Repeat
with remaining package of dough. Roll dough to seal perforations.

On the longest sides of dough, cut 1 1/2 inches apart and 3 inches
deep (there will be 6 inches in the center to the filling). Spread
half of cream cheese mixture evenly over middle of dough. Place apple
slices evenly arranged over cream cheese mixture.

Combine sugar and cinnamon and sprinkle over apples. Scoop remaining
cream cheese mixture over apples, then 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 or drizzle maple
syrup on braid.


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