* Exported from MasterCook *
Danish Almond Crescent Ring
Recipe By : Pillsbury Classic Cookbook #86, 33rd Bake-Off, p.44
Serving Size : 8 Preparation Time :0:00
Categories : Bobbie Not Sent Breakfast/Brunch
Coffee Cake - Quick Nuts
Pillsbury Using Refrigerator
Rolls/Dough
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup sugar
3 tablespoons butter or margarine -- softened
3 1/2 ounce tube almond paste -- broked in pieces
8 ounce can Pillsbury Refrigerated Crescent Rolls
1 egg -- beaten
2 teaspoons sugar
1/4 cup sliced almonds
Heat oven to 375 F. Lightly grease cookie sheet. In small bowl using fork,
combine sugar, margarine and almond paste; mix well. Set aside.
Unroll dough into 2 long rectangles; overlap long sides to form 1 large
rectangle. Firmly press perforations to seal. Press or roll out to 16x8"
rectangle; cut lengthwise into three equal strips. Place 3 tablespoonfuls
filling mixture evenly down center of each strip. Gently press filling to
form 1 inch wide strip. Overlap sides of dough over filling; firmly pinch
edges to seal. On ungreased cookie sheet, loosely braid 3 filled strips.
Form braid into ring; opinch ends of strips together to seal. Brush with
egg; sprinkle with sugar and almonds.
Bake at 375 F. for 15-22 minutes or until golden brown. Cool 5 minutes;
remove from cookie sheet. Serve warm.
8 servings.
Per serving; 250 calories, 5 g protein, 24 g carbohydrate, 15 g fat, 35 mg
cholesterol, 290 mg sodium
Pillsbury Classic Cookbook #86, 33rd Bake-Off, p.44
Submitted by Lynette Theodore, Friendship, WI
MC formatting by
[email protected] ICQ#2099532
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