Title: Lemon Apple Braid
Categories: Fruits, Desserts
Yield: 8 Servings
8 oz Can pillsbury refrigerated -
1/4 c Sugar
3 tb Flour
1 tb Lemon juice
1 ts Lemon peel; finely grated
1-1/2 c Apples, peeled; finely chop
-----glaze-----
1/2 c Powdered sugar
3 ts Lemon juice
1 ts Lemon peel; grated
Heat oven to 375 F. Unroll dough into 2 long rectangles. Place
onlarge ungreased cookie sheet. Overlap long sides to form
13x7-inch rectangle; firmly press edges and perforations to seal.
In medium bowl, combine sugar, flour, 1 tablespoon lemon juice and
1 teaspoon lemon peel; stir in apples until well coated. Spoon
apple mixture in 2-inch strip lengthwise down center of dough. Make
cuts 1/2 inch apart on each side of rectangle just to edge of
filling. To give braided appearance, fold stips of dough at an
angle over filling, slightly overlapping ends, and alternating from
side to side. Fold ends under to seal. Bake for 18-22 minutues or
until golden brown and apples are tender. Remove from pan to cool.
In small bowl, combine glaze ingredients; drizzle over warm coffee
cake.
