Ingredients
1 sheet Pepperidge Farm Puff Pastry
10.5oz Cherry pie filling
1/3C Dried Cherries
1/4C Sugar
1-1/2C Powdered sugar
2T Orange juice
1/2t Vanilla bean paste
Pinch Salt
Process
Preheat the oven to 375F
Line a baking sheet with parchment paper
Halve the dough, keep 1/2 refrigerated
Roll the first half into an 11×13 rectangle on a floured surface
Chill for 15 – 30 minutes or freeze at this stage
Whisk the egg white with 1T of water
Brush over the braid, including under the strips to help seal
Bake 30 – 40 minutes until golden and puffed, rotating halfway through the baking
Cool on the baking sheet for 30 minutes, then cool fully on a rack
Glaze
Whisk the powdered sugar, melted butter, vanilla/almond extract, cream, and salt
Mad Dog and Celeste's Recipes 