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Raspberry Crescent Twists

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Raspberry Crescent Twists
  • Prep 15 min
  • Total 35 min
  • Servings 8
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Sep 7, 2010

Ingredients

  • 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

Steps

  • 1
    Heat oven to 375ºF. Line 15x10x1-inch pan or large baking sheet with parchment paper.
  • 2
    Unroll dough on cutting board into 2 long rectangles. Press each into 12x3 1/2-inch rectangle, firmly pressing perforations to seal.
  • 3
    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.
  • 4
    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.
  • 5
    Spread glaze over cooled twists. Sprinkle with additional sliced almonds.

Nutrition Information

No nutrition information available for this recipe
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