Fresh Apple Danish

In a medium skillet, over medium heat, melt butter. Once melted add in the fresh chopped apples. Saute for 2 minutes. Add in the brown sugar and cinnamon. Continue to saute until the apples are tender crisp and the sauce is bubbling. Remove from heat and let rest.

Line a baking sheet with parchment paper. Flour a flat surface. Break open the can of crescent rolls. Gently un-roll onto the floured surface. Pinch the cut line together and using a floured rolling pin, gently roll out into one piece. (This is just to help flatten it out) Carefully pick up the dough and move onto the lined baking sheet. Using kitchen scissors cut 1/2 inch wide strips down the length of the dough on both sides. You want the strips to be about 1 1/2 inch deep.

Pour the apple filling down the center of the dough. Carefully bring up your first strip and lay it at an angle on top of the filling. Do the same thing on the opposite side. The dough should form a "V" on the top of the filling. Continue to do this down the entire length of the dough.

Place the finished braided dough, in the center of the rack of your oven and bake for 20-30 minutes . Check often. When dough is golden brown and the filling is bubbly it is time to remove the danish from the oven and allow it to cool slightly.

While the danish is cooling mix the powder sugar and the milk together. It should form a thick syrup. If it is too runny add more powder sugar. Using a tablespoon drizzle the glaze over the top of the danish in a back and forth motion. Top with sliced almonds and serve while still warm.