This easy Strawberry Crescent Braid is simple enough to throw together anytime, but tastes so amazing you are going to want to make it for your loved ones!
Strawberry Crescent Braid
This is quite possibly the easiest dessert that I’ve ever made. Ever. And it looked like it was a really complicated, hard, and fancy thing I tossed together for Sunday dinner when really I was scrambling for time and digging through the cupboards wondering just WHAT I had in there that I could make. Like usual. Then I grabbed the closest things that sounded okay, tossed them in the oven, and hoped for the best.
The result is this Strawberry Crescent Braid. It is only FOUR ingredients, and is done in less than an hour. That’s what I’m talking about.
I LOVE baking really intensive desserts that take all day, or even days – to make, but lately I just don’t have the time. The blog, the (amazing!) job, the house, the kids, the band – it is a LOT to keep up with! I’ve been having fun trying, but unfortunately the past few months super involved recipes have fallen away to quick, easy, non-fussy things that I know people will like.
Which is a bonus for a lot of you because I know there are other busy families out there looking for some simple recipes to throw together in a flash.
Start this one out by opening a can of crescent roll dough, rolling it out a bit between two pieces of parchment paper, and then cutting strips down both sides.
Now open a can of your favorite pie filling and spoon it right down the middle. I used JUST shy of the whole can, and I happened to have strawberry in the cupboard. Perfect.
Fold over the braid alternating sides as you go, and then sprinkle with some raw sugar. This part is optional, but I love the little sweet crunch it adds to the braid.
Bake the braid at 350 for about 35 minutes, or until it is golden brown.
Now put your powdered sugar into a bowl and squeeze the juice from 1/2 lemon into it. Mix until the lumps are gone and once the braid is cooled you can drizzle that over the top.
Now go and eat and be merry, and impress your friends with this awesome simple, but fancy-looking dessert. This would even work as a danish for breakfast. Have some cream cheese? Spread some of that awesomeness down before the pie filling. I would’ve, but I was out of cream cheese! Ack! Next time – because there will definitely be a next time.
- 1 tube crescent roll dough
- 1 can strawberry pie filling
- 2-3 tablespoons raw sugar optional
- 1 cup powdered sugar
- 1/2 lemon juiced
- Preheat oven to 350. Open up crescent roll dough and roll out between two sheets of parchment paper until the dough is one solid piece and slightly bigger than normal. Cut strips down each side of the dough, leaving a 2 1/2 - 3 inch section in the center uncut.
- Spoon pie filling down the middle of the dough, and fold over the strips alternating sides as you go and making a criss-cross pattern.
- Sprinkle raw sugar over dough and press very lightly if needed to adhere sugar to the dough.
- Bake at 350 for 30-35 minutes, or until the dough is evenly golden brown.
- Remove from oven and let braid cool completely.
- Mix powdered sugar with lemon juice until the mixture is smooth, and drizzle over the braid.
Do you like this recipe? You’ll love these other amazing dessert recipes!