Danish Almond Crescent Ring
Submitted by bulldog250
Braided almond crescent ring using store-bought crescent roll dough and almond paste filling. Golden, flaky, and topped with sliced almonds. Brunch showpiece in under 45 minutes.
YIELD
6 servingsPREP
15 minCOOK
22 minREADY
45 minThis braided ring looks like it came from a Scandinavian bakery, but the secret shortcut is crescent roll dough from a tube. Nobody needs to know.
Three strips of dough get filled with a sweet almond paste and butter mixture, braided together, and curved into a ring. An egg wash and a shower of sliced almonds on top give it that bakery-window glow.
It bakes up golden and flaky in about 20 minutes, and you serve it warm while the almond filling is still soft and fragrant. Brunch guests will lose their minds.
Baker’s Tips
- Press those perforations in the crescent dough firmly. Any gaps and the almond filling leaks out during baking.
- Don’t overstuff the strips. A thin line of filling braids more easily and doesn’t burst.
- Braid loosely so the dough has room to puff up in the oven.
- Serve warm for the best texture. The filling firms up as it cools, which is still good but a different experience.
Ingredients
Directions
Heat oven to 375℉ (190℃).
Lightly grease cookie sheet.
In small bowl using fork, combine sugar, margarine and almond paste; mix well.
Set aside.
Unroll dough into 2 long rectangles; overlap long sides to form 1 large rectangle.
Firmly press perforations to seal.
Press or roll out to 16×8 inch rectangle; cut lengthwise into three equal strips.
Place 3 tablespoonfuls filling mixture evenly down center of each strip.
Gently press filling to form 1 inch wide strip.
Overlap sides of dough over filling; firmly pinch edges to seal.
On ungreased cookie sheet, loosely braid 3 filled strips.
Form braid into ring; opinch ends of strips together to seal.
Brush with egg; sprinkle with sugar and almonds.
Bake at 375℉ (190℃) F for 15 to 22 minutes or until golden brown. Cool 5 minutes; remove from cookie sheet.
Serve warm.
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