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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
½ cup jellied cranberry sauce
15-ounce can pears, well drained and sliced (1 cup)
¼ cup slivered almonds
3 tablespoons sugar
½ teaspoon cinnamon
1 egg white, beaten
1 cup powdered sugar
1 teaspoon butter, softened
2 tablespoons water
¼ 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.
|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.|