Bisquick braid

This was my first crack at making this recipe. It was very easy, and I'm sure with practice it would look rather nice! You can use any flavor jam or preserves from what I see. I used peach apricot. I also forgot to top mine with the drizzle... It still tasted good! My braid style has a lot to be desired :-P

kokomayla @cook_kokomayla

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Ingredients

2 cupbisquick
1/4 cupsugar
3 oz(6 tablespoons) cream cheese softened
2 tbspbutter, softened
1/3 cupmilk
7 ozjar of fruit preserves or jam
Drizzle
2/3 cuppowdered sugar
1 tbspwater or milk
1/4 tspvanilla extract

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Steps

1

Preheat oven to 425°F.
2

In a medium bowl, using a pastry blender or two knives, mix together the bisquick, sugar, cream cheese and butter until it resembles coarse meal.
3

Stir in the milk to firm a stiff dough. You may have to just squeeze everything together with your hand.
4

On a piece of parchment paper big enough to cover a rectangular cookie, dust a little bit of flour. Apply a little dusting of flour onto a rolling pin also, and roll your pastry out to 15 inches long and 10 inches wide.
5

Spoon your preserves or jam down the middle lengthwise of your dough.
6

With a knife cut 1 inch wide tabs along both sides, cutting almost to the preserves and cut the same number of tabs on both sides.
7

Start at one end, fold one tab over preserves and at a slight downward angle, fold the tab directly opposite, over and down, slightly overlapping the first tab. Continue folding until all the tabs are folded over the preserves.
8

Bake for 15 minutes or until golden.
9

Drizzle with glaze.