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Cranberry Pear Braid

Made with frozen bread dough, this recipe (pictured at right) requires no raising time, so it’s quick to prepare. And since the recipe makes three small loaves, it’s also great for sharing!

  • 1 pound frozen bread dough
  • 2 tablespoons butter, softened
  • 1/2 cup jellied cranberry sauce
  • 1 15-ounce can pears, drained and sliced
  • 1/4 cup slivered almonds
  • 3 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 1 egg white, beaten

Glaze:

  • 1 cup powdered sugar
  • 1 teaspoon butter, softened
  • 2 tablespoons water
  • 1/4 teaspoon almond extract

Thaw dough according to package directions; bring to room temperature. Roll dough into 10 x 21-inche rectangle. Divide dough into 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 sauce. 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 the filling. Alternately fold strips over filling at an angle

This recipe was featured in the May 2005 issue of the Cranberry Chatter. If you would like to receive our monthly newsletter filled with news about upcoming events, gift shop specials and a featured recipe, sign up on the Cranberry Discovery Center E-mail list.

Recipe and photo courtesy of the North Dakota Wheat Commission.

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