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Cherry Almond Braid

 Cherry Almond Braid
If you want to impress guests with homemade bread but are short on time, reach for this recipe.—Darcy Hebert, Argyle, Minnesota
8-10 ServingsPrep: 20 min. Bake: 25 min. + cooling


  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 1/2 teaspoon McCormick® Pure Almond Extract
  • 1/4 cup slivered almonds
  • 1/3 cup chopped maraschino cherries
  • 2 packages (8 ounces each) refrigerated crescent rolls
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1 tablespoon butter, melted
  • 1 to 2 tablespoons milk
  • Additional slivered almonds and maraschino cherries


  • In a large bowl, beat cream cheese and sugar until smooth. Beat in
  • extract. Fold in almonds and cherries; set aside.
  • Unroll crescent rolls on an ungreased baking sheet; overlap long
  • sides to make at 12-in. square. Press perforations to seal. Spread
  • the cream cheese mixture down center third of square to within 1 in.
  • of top and bottom; fold top and bottom edge over filling. Bring long
  • sides over filling and overlap. Pinch seam to seal.
  • Bake at 375° for 25-30 minutes or until golden brown. Cool
  • completely on a wire rack.
  • Combine the confectioners' sugar, butter and enough milk to reach
  • desired consistency; drizzle over top of loaf. Garnish with almonds

2 of 2

Cherry Almond Braid (continued)

Directions (continued)

  • and cherries. Yield: 8-10 servings.
Nutritional Facts: 1 serving (1 slice) equals 274 calories, 15 g fat (7 g saturated fat), 28 mg cholesterol, 262 mg sodium, 30 g carbohydrate, trace fiber, 4 g protein.