Pineapple Cream Cheese Braid

I found this recipe online and honestly fell in love!  I am not always a huge fan of desserts... okay- well, that's not true.  I love dessert, BUT- I can only eat a small amount before I have had enough and can no longer eat any more.  THIS recipe is not the same as most others.  I do believe I can eat (and possibly may have eaten)  half a loaf in one sitting...  I am SO playing with this recipe...  Imagine raspberry, peach or apple filling!

The Ingredients:

Dough: 

1/2 C warm water

1 package instant yeast

2 Tbsp. sugar

1 egg

1/4 C butter, softened

1/4 tsp. salt

2 1/2 C flour

Filling:

16 ounces cream cheese, softened

2/3 C sugar

1 20 ounce can crushed pineapple, drained 

The Instructions:

Preheat oven to 350 degrees. Spray nonstick cooking spray onto two cookie sheets. This recipe yields two braids.

In a small bowl mix together the water, yeast and sugar; set aside.  In a separate bowl whisk the egg.  Add in the yeast mixture and butter. Mix together for two minutes.        (The mixture may be clumpy, but that won't be a problem.)

Add salt and flour, knead for five minutes; set aside to rest.  In another bowl cream together the cream cheese and sugar; set aside.  On a floured surface roll one half of the dough out into a rectangle.  Place dough onto prepared cookie sheet then spread half of the cream cheese mixture down the center of the dough. Take half of the pineapple and place it on top of the cream cheese.

On the sides of the dough, cut horizontal slits about two inches apart.

Starting at the bottom of the dough, flip the end in then fold over alternating pieces of the dough.

Continue until you reach the top of the dough then tuck in the top piece.  Brush a little water on top of the dough then sprinkle on some sugar.  

Bake in preheated oven for 20-25 minutes or until golden brown.   (Repeat the process with the rest of the dough and filling.)

Slice, serve and enjoy!  

Pictures and recipe courtesy of Flour Me With Love