Hawaiian Pineapple Coconut Crescent Braid
A delightful Hawaiian-inspired pastry filled with creamy coconut and pineapple goodness, wrapped in flaky crescent dough.
Equipment
- Small saucepan
- Electric Mixer
- Sheet pan
Ingredients
- 1 12 oz can crescent rolls e.g., Pillsbury Grands!
Coconut Filling:
- 4 tablespoons salted butter
- 1 1/2 cups sweetened flaked coconut
- 1/4 cup granulated sugar
- 2 tablespoons honey
- 2 tablespoons milk
- 1/4-1/2 teaspoon almond extract adapt to taste
Cream Cheese Filling:
- 1 8 oz package cream cheese softened
- 1 8 oz can crushed pineapple drained
- 1/4 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon pure vanilla extract
- 1 large egg beaten
- 1 teaspoon turbinado sugar Sugar in the raw
Instructions
- Preheat the oven to 375°F (190°C).
- In a small saucepan, melt the butter. Add the shredded coconut, granulated sugar, honey, and milk. Cook for 2 minutes, stirring constantly, then remove from the heat and mix in the almond extract. Set aside to cool.
- Tear a large piece of parchment paper and place it flat on the counter (you can also use a silicone baking mat).
- Unroll the crescent rolls and press together the perforations. Shape into an 8 x 15-inch rectangle.
- In a medium bowl, use an electric mixer to whip together the softened cream cheese, crushed pineapple, granulated sugar, flour, and vanilla.
- Spread the cream cheese-pineapple mixture down the center of the crescent dough. Arrange the coconut mixture on top.
- Use a sharp knife to cut diagonal strips to within 1/4 inch of the filling. Fold the strips over each other.
- Brush the top and sides with the beaten egg and sprinkle with the turbinado sugar. Lift the crescent braid using the parchment paper onto a baking sheet.
- Bake for 25 minutes until golden. Rest for 10 minutes, then slice and serve.
Notes
Be careful not to cut all the way through the dough when making diagonal strips to allow for folding.