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Raspberry Crescent Twists
raspberry crescent twists
1 can (8 crescents) Pillsbury* Original Crescents or Pillsbury* Reduced Fat Crescents
1/4 cup (50 mL) raspberry jam
1/4 cup (50 mL) sliced almonds, finely chopped
1/2 cup (125 mL) icing sugar
1/2 tsp (2 mL) almond extract
1 to 2 tsp (5 to 10 mL) water
Additional sliced almonds, if desired
Heat oven to 375ºF. Line 15x10x1-inch pan or large baking sheet with parchment paper.
Unroll dough on cutting board into 2 long rectangles. Press each into 12x3 1/2-inch rectangle, firmly pressing perforations to seal.
Spread raspberry jam 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.
No nutrition information available for this recipe
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