RASPBERRY CRESCENT TWISTS
These flaky, delicate twists feature a sweet almond-raspberry filling. Servings # 8
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Line 15x10x1-inch pan or large cookie sheet with parchment paper.
- If using crescent rolls: Unroll dough on cutting board into 2 long rectangles. Press each into 12x3 1/2-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough on cutting board; cut into 2 long rectangles. Press each into 12x3 1/2-inch rectangle.
- Spread raspberry filling on 1 dough rectangle to within 1/2 inch of all edges. Sprinkle evenly with chopped almonds. Place second dough rectangle over almonds; gently press top and long edges to seal. Cut crosswise into 8 strips. Twist each strip twice; place 2 inches apart in paper-lined pan.
- Bake 11 to 13 minutes or until deep golden brown. Remove twists from pan; place on cooling rack. Cool 10 minutes. Meanwhile, in small bowl, blend glaze ingredients until smooth.
- Spread glaze over cooled twists. Sprinkle with additional sliced almonds.
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