Description

This Hawaiian Pineapple Coconut Crescent Braid is a delightful tropical pastry featuring a creamy cream cheese filling, sweet crushed pineapple, and shredded coconut, all enveloped in flaky crescent roll dough braided into an eye-catching shape. Perfect as a dessert or a special breakfast treat, it offers a luscious blend of flavors and textures, topped with a sweet pineapple glaze for an extra burst of tropical goodness.

Ingredients

Scale

Dough & Filling

1 can (8 oz) refrigerated crescent roll dough
4 oz cream cheese, softened
2 tablespoons sugar
¼ teaspoon vanilla extract
½ cup crushed pineapple, well-drained
¼ cup sweetened shredded coconut

Egg Wash & Glaze

1 egg, beaten (for egg wash)
2 tablespoons powdered sugar
1–2 teaspoons pineapple juice (for glaze)

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Instructions

Prepare Dough Base: Preheat your oven to 375°F and line a baking sheet with parchment paper. Unroll the crescent roll dough onto the baking sheet and press the seams together gently to form one large rectangular sheet.
Make Cream Cheese Mixture: In a small bowl, combine the softened cream cheese, sugar, and vanilla extract. Mix until the mixture is smooth and creamy.
Assemble Filling: Spread the cream cheese mixture evenly down the center third of the dough rectangle. Layer the well-drained crushed pineapple on top of the cream cheese, then sprinkle the shredded coconut evenly over the pineapple.
Cut and Braid Dough: Using a sharp knife, cut diagonal strips about 1 inch wide along both sides of the filling, leaving the center intact. Starting at one end, fold strips alternately over the filling to create a braided pattern that encases the filling securely.
Apply Egg Wash: Brush the top of the braid with the beaten egg to help it develop a glossy, golden color while baking.
Bake to Perfection: Place the baking sheet in the preheated oven and bake for 15 to 18 minutes, or until the braid is golden brown and cooked through.
Prepare Glaze and Finish: While the braid cools slightly, whisk together the powdered sugar and pineapple juice in a small bowl to form a smooth glaze. Drizzle the glaze evenly over the warm braid before serving.

Notes

Ensure the pineapple is thoroughly drained to prevent sogginess in the braid.
For an added crunch and flavor, try adding chopped macadamia nuts into the filling.
A dash of cinnamon sprinkled over the filling before baking gives a lovely warm spice note.
Best enjoyed warm or at room temperature for optimal flavor and texture.