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Cranberry Pear Braid
Recipe Courtesy North Dakota Wheat Commission

Makes 3 small loaves

1 pound frozen bread dough
2 tablespoons butter, softened
cup jellied cranberry sauce
15-ounce can pears, well drained and sliced (1 cup)
cup slivered almonds
3 tablespoons sugar
teaspoon cinnamon
1 egg white, beaten

1 cup powdered sugar
1 teaspoon butter, softened

2 tablespoons water
teaspoon almond extract

Thaw dough according to package directions; bring to room temperature. Roll
dough into 10 x 21-inch rectangle. Divide dough into three 10
x 7-inch portions. Spread 2 teaspoons butter over each. Spread 1/3
of cranberry sauce down center third of each portion. Slice pears
and arrange over cranberry. Sprinkle almonds over pears. Mix sugar and
cinnamon; sprinkle over almonds.

With a knife, cut dough from edge of
filling to edge of dough, about 1 inch wide on both
sides of filling. Alternately fold strips over filling at an angle,
sealing ends of braid over filling.

Gently place braids on baking sheet.
Brush with egg white. Bake in preheated 350-degree oven 25 to
30 minutes or until browned. Remove to cooling rack. Cool slightly

before glazing.

Glaze: Mix sugar, butter, water and extract and drizzle
over braids.

Nutritional Information
With 6 slices per loaf, each slice provides approximately: 146 calories,
3 g protein, 26 g carbohydrates, 1 g fiber, 4 g
fat, 1 g saturated fat, 4 mg cholesterol, 1 mcg folate,
1 mg iron, 161 mg sodium.