Description
This Hawaiian Pineapple Coconut Crescent Braid is a delightful and easy-to-make pastry combining the tropical flavors of crushed pineapple and shredded coconut with a creamy, sweet filling all wrapped in flaky crescent roll dough. Perfect for breakfast, brunch, or a sweet snack, this recipe lends a beautiful braided presentation and a golden, glossy finish thanks to an egg wash, making it as visually appealing as it is delicious.
Ingredients
Scale
Pastry
- 2 cans of crescent roll dough
Filling
- 1 cup crushed pineapple, drained
- 1 cup shredded coconut
- 1/2 cup cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Topping
- 1 egg (for egg wash)
- Powdered sugar (for dusting, optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prepare for baking.
- Prepare Filling: In a mixing bowl, combine the crushed pineapple (drained), shredded coconut, softened cream cheese, granulated sugar, and vanilla extract. Mix thoroughly until well combined and creamy.
- Roll Out Dough: Unroll both cans of crescent roll dough on a clean, flat surface. Each can forms a sealed rectangle of dough.
- Assemble the Braid: Evenly spread the prepared filling down the center of each dough rectangle. Then, using a sharp knife, cut diagonal strips along both sides of the dough rectangles, creating ‘strips’ that will be folded over the filling.
- Braid the Dough: Starting at one end, alternate folding the strips over the filling from each side, crossing them over the center to create a braid-like pattern. Pinch the ends to seal the braid effectively.
- Apply Egg Wash: In a small bowl, beat the egg and brush it evenly over the top of the braided dough to promote a golden brown, glossy finish when baked.
- Bake: Place the braided dough on the prepared baking sheet and bake in the preheated oven for 25-30 minutes, or until the braid is golden brown and puffed.
- Cool and Serve: Remove from the oven and allow the braid to cool for several minutes. If desired, dust with powdered sugar before slicing and serving for an extra touch of sweetness and presentation.
Notes
- Ensure pineapple is well drained to avoid soggy dough.
- Softened cream cheese blends better for a smooth filling.
- Brush the egg wash carefully to avoid dripping on the baking sheet.
- Allow the braid to cool slightly before dusting with powdered sugar to prevent melting.
- This braid is best served warm but can be enjoyed at room temperature as well.
