ALMOND RASPBERRY CRESCENT ROLLS

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Almond Raspberry Crescent Rolls image

At Christmas I shape the dough into a wreath for a more festive look. You can also substitute peach or apricot jam.

Provided by Pamela Rappaport

Categories     Other Breakfast

Time 25m

Number Of Ingredients 6

1 can(s) refrigerated large crescent rolls
8 tsp raspberry jam
2 oz almond paste (approximate)
1/4 c melted butter
1/4 c sliced almonds
powdered sugar

Steps:

  • 1. Preheat oven to 375.
  • 2. Unroll crescent rolls and separate.
  • 3. Place 1 teaspoon of jam and approximately 1 teaspoon of almond paste in center of large end and roll up. Be careful that the filling is contained. The almond paste I get is in a roll so I slice a thin slice. If in a can, crumble or flatten it out.
  • 4. Place on ungreased baking sheet.
  • 5. Mix together the melted butter and almonds and top the rolls with it.
  • 6. Bake for 10 to 12 minutes until golden.
  • 7. Remove to a rack to cool and sprinkle with powdered sugar.
  • 8. Alternate topping - Try drizzling with icing - 1/2 c powdered sugar, dash almond extract, stir in milk by teaspoon until drizzling consistency.

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