Lemon Apple Braid

Title: Lemon Apple Braid

Categories: Fruits, Desserts

Yield: 8 Servings

8 oz Can pillsbury refrigerated -

1/4 c Sugar

3 tb Flour

1 tb Lemon juice

1 ts Lemon peel; finely grated

1 1/2 c Apples, peeled; finely chop

--glaze--

1/2 c Powdered sugar

3 ts Lemon juice

1 ts Lemon peel; grated

2 long rectangles. Place onlarge

ungreased cookie sheet. Overlap long sides to form 13x7-inch rectangle;

firmly press edges and perforations to seal. In medium bowl, combine

sugar,

1 tablespoon lemon juice and 1 teaspoon lemon peel; stir in

apples

until well coated. Spoon apple mixture in 2-inch strip lengthwise down

center of dough. Make cuts 1/2 inch apart on each side of rectangle

just to

edge of filling. To give braided appearance, fold stips of dough at an

angle over filling, slightly overlapping ends, and alternating from

side to

side. Fold ends under to seal. Bake for 18-22 minutues or until golden

brown and apples are tender. Remove from pan to cool. In small bowl,

combine glaze ingredients; drizzle over warm coffee cake. --