Ingredients:
1 (8 ounce) cans refrigerated crescent dinner rolls
1/4 cup sugar
3 tablespoons flour
1 tablespoon lemon juice
1 teaspoon finely grated lemons, rind of
2 medium apples, peeled and finely chopped
1/2 cup powdered sugar
1/2-1 teaspoon grated lemons, rind of
2 -3 teaspoons lemon juice
Directions:
Preheat oven to 375F.
Unroll crescent roll dough into 2 long rectangles on large ungreased cookie sheet.
Overlap long sides to form 13×7″ rectangle; firmly press edges and perforations to seat.
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 at an angle.
Braid strips over filling.
Bake at 375F for 18-22 minutes.
Cool for 5 minutes. Remove from cookie sheet.
In small bowl, combine all glaze ingredients, adding enough lemon juice for desired drizzling consistency.
Drizzle over warm braid.
Servings: 8
Time preparation: 20 min.
Time total: 38 min.