Hawaiian Pineapple Coconut Crescent Braid
Servings 15 [1] inch pieces
Calories 233kcal
Ingredients
- 1 12 oz can crescent rolls i.e. Pillsbury Grands!
- Coconut Filling:
- 4 Tbsp salted butter
- 1 1/2 cup sweetened flaked coconut
- 1/4 cup granulated sugar
- 2 Tbsp honey
- 2 Tbsp milk
- 1/4-1/2 tsp almond extract adapt to taste
- Cream Cheese Filling:
- 1 8 oz cream cheese softened
- 1 8 oz crushed pineapple drained
- 1/4 cup granulated sugar
- 1 Tbsp all-purpose flour
- 1 tsp pure vanilla extract
- 1 large egg beaten
- 1 tsp turbinado sugar (Sugar in the raw)
Instructions
- Preheat the oven to 375°F.
- In a small saucepan melt the butter. Add the shredded coconut, sugar, honey and milk. Cook for 2 minutes stirring constantly then remove from the heat and mix in the almond extract. Set aside to cool.
- Tear a large piece of parchment and place it flat on the counter. (You can also use a silicone baking mat)
- Unroll the crescent rolls and press together the perforations. Shape into an 8 x 15-inch rectangle.
- In a medium bowl use an electric mixer to whip together the softened cream cheese, crushed pineapple, sugar, flour and vanilla.
- Spread the cream cheese-pineapple mixture down the center of the crescent dough. Arrange the coconut mixture on top.
- Use a sharp knife to cut diagonal strips to within 1/4 inch of the filling. Fold the strips over each other.
- Brush top and sides with the beaten egg and sprinkle with the turbinado sugar. Lift the crescent braid using the parchment paper to a sheet pan for baking.
- Bake for 25 minutes until golden. Rest for 10 minutes then slice and serve..
Nutrition
Serving: 1serving | Calories: 233kcal | Carbohydrates: 25g | Protein: 2g | Fat: 9g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 283mg | Potassium: 42mg | Fiber: 1g | Sugar: 17g | Vitamin A: 115IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg