Always a crowd favorite, this looks fancy and complicated but it's not!
8 oz cream cheese, softened
½ cup powdered sugar
1 egg
¼ cup pecans, chopped
2 packages refrigerated crescent rolls
2 Granny Smith apples, peeled, cored & sliced
1 Tablespoon sugar
½ teaspoon cinnamon
Maple syrup
Preheat oven to 375°. In a bowl, combine cream cheese and powdered sugar until well blended. Add egg, mixing until smooth with a whisk.
Unroll one package of crescent dough, do not separate. Arrange longest sides of dough across width of 12 x 15 cooking sheet. Repeat with remaining package of dough next to the first. Pinch the dough together to seal perforations. On longest sides, cut dough into strips 1 ½ inches and 3 inches deep using a paring knife. (There will be 6 inches in the center for the filling.)
Spread half of the cream cheese mixture evenly over the middle of the dough. Evenly arrange sliced apples over the cream cheese mixture. Combine sugar and cinnamon, sprinkle over the apples. Scoop remaining cream cheese mixture over the apples. Sprinkle with pecans.
To braid, lift dough across mixture to meet in the center twisting each strip one turn. Continue alternating strips to form a braid. Tuck ends up to seal at the end of the braid.
Bake 25 – 28 minutes. Remove from oven and brush with maple syrup.
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