FRESH BRAIDS RECIPES

Steps:

• In a saucepan, bring apricots and 1/2 cup water to a boil. Reduce heat; cover and simmer until water is absorbed and fruit is tender, about 20 minutes. Transfer to a food processor; add brown sugar. Cover and process until smooth., In a bowl, combine 2 cups of flour, sugar, yeast and salt. In a saucepan, heat butter and remaining water to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40-45 minutes., Punch dough down; divide into thirds. On greased baking sheets, roll out each portion into a 12x8-in. rectangle. Spread filling down the center of each rectangle. On each long side, cut 1-in.-wide strips about 2 in. into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Cover and let rise for 30 minutes., Preheat oven to 375°. Bake 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Combine glaze ingredients; drizzle over braids.

Steps:

• Heat oven to 375°F. Line large cookie sheet with cooking parchment paper.
• If using crescent rolls, unroll dough and separate into 4 (6 1/2x4 in) rectangles, pinching remaining seams together. If using crescent dough sheet, unroll dough onto work surface; cut in half crosswise and in half lengthwise to make 4 rectangles.
• In small bowl, mix cream cheese, 3 tablespoons powdered sugar and 1/8 teaspoon vanilla until smooth. Spread generous tablespoon of the mixture in 3 1/2-inch wide strip down center of each dough rectangle, all the way to the edge of the long ends, leaving 1 1/2-inch border on short ends of dough.
• In another small bowl, carefully mix berries and strawberry preserves to coat. Spoon on top of cream cheese mixture, dividing mixture evenly among rectangles.
• Make 8 cuts on each short side of rectangle, just to edge of filling. Alternating from side to side, fold cut strips of dough at an angle across filling, slightly overlapping ends. Gently pull short ends of assembled braid so berries peek through strips of dough; place on cookie sheet.
• Bake 15 to 20 minutes or until golden brown. Cool 10 minutes on cookie sheet before serving.
• In small bowl, mix Drizzle ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm braids; serve.