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Rum And Fruit Crescent Braid Recipe
|Dried fruit bits||1⁄2 Cup (8 tbs)|
|Sliced almonds||3 Tablespoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Canned refrigerated quick crescent dinner rolls||8 Ounce|
|Egg white||1 , beaten|
Serving size: Complete recipe
Calories 2275 Calories from Fat 955
% Daily Value*
Total Fat 108 g166.8%
Saturated Fat 29.8 g149.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1376.9 mg57.4%
Total Carbohydrates 290 g96.6%
Dietary Fiber 14.8 g59.2%
Sugars 129.8 g
Protein 37 g74%
Vitamin A 21.6% Vitamin C 0.24%
Calcium 28.8% Iron 54.1%
*Based on a 2000 Calorie diet
Stir in fruit bits and almonds.
Cover and let stand 10 minutes.
Heat oven to 350°F.
In small bowl, combine 1/4 cup sugar, flour, cinnamon and nutmeg.
With pastry blender or fork, cut in margarine until mixture resembles fine crumbs.
Unroll dough into 2 long rectangles.
On ungreased cookie sheet, overlap long sides dough 1 inch; firmly press edges and perforations to seal.
Press or roll into 13x7-inch rectangle.
Spoon crumb mixture in a 2-inch strip lengthwise down center of dough.
Spoon undrained fruit and nut mixture evenly over crumb mixture.
Make 7 slanted cuts about 2 inches apart on each side of rectangle just to edge of filling.
To give braided appearance, fold strips of dough halfway across filling, alternating from side to side.
Fold ends under to seal.
In small bowl, combine egg white and water Brush over top of braid.
Sprinkle with 1 teaspoon sugar: Bake at 350°F. for 15 to 25 minutes or until golden brown.