WHITE CHOCOLATE, RASPBERRY AND ALMOND BRAID
Provided by My Food and Family
Categories Home
Time 45m
Yield Makes 16 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F. Unroll crescent roll dough. Place dough rectangles, long sides together, on greased baking sheet to form 15x12-inch rectangle. Press edges and perforations of dough together to seal.
- Spread 6-inch-wide strip of jam down center of rectangle; sprinkle with almond paste and 3/4 cup of the chopped chocolate. Make cuts, 1-1/2 inches apart, along both long sides of rectangle up to filling, using small knife. Alternately fold strips of dough over filling. Brush top with egg; sprinkle with almonds.
- Bake 25 to 30 min. or until golden brown. Cool 10 min. Melt remaining chocolate as directed on package; drizzle over braid. Let stand until chocolate is firm.
Nutrition Facts : Calories 270, Fat 15 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
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