Danish Almond Crescent Ring

By carvalhohm

Ingredients

• 1/4 cup sugar
• 3 tablespoons butter or margarine, softened
• 3 1/2 oz almond paste, broken into pieces
• 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
• 1 egg, beaten
• 2 teaspoons sugar
• 2 to 4 tablespoons sliced almonds

Details

Servings 8

Preparation

Step 1

1. Heat oven to 375°F. Lightly grease cookie sheet.
In small bowl, mix sugar, butter and almond paste
with fork until well mixed. Set aside.

2. Unroll dough into 2 long rectangles. Overlap
long sides ½ inch to form 1 large rectangle; firmly
press perforations and edges to seal. Press or roll
to form 16x9-inch rectangle. Cut rectangle length-
wise into 3 equal strips.

3. Spoon 3 tablespoons almond paste mixture
evenly down center of each strip. Gently press fill-
ing to form 1-inch-wide strip. Fold sides of dough
over filling; firmly pinch edges to seal.

4. On cookie sheet, loosely braid the 3 filled strips.
Shape braid into ring; pinch ends of strips together
to seal. Brush with beaten egg. Sprinkle with 2
teaspoons sugar and the almonds.

5. Bake 15 to 22 minutes or until golden brown. Cool
5 minutes. Remove from cookie sheet. Serve warm.

1 Serving: Calories 250