Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Danish Almond Crescent Ring

StarStarStarStarHalf star

Your rating

Recipe

 

Yield

6 servings

Prep

15 min

Cook

22 min

Ready

45 min
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
¼ cup sugar
Camera
3 tablespoons butter
softened
Camera
3 ½ ounce almond paste
tube, broke in pieces
Camera
8 ounce crescent roll dough
* Camera
1 each eggs
beaten
Camera
2 teaspoons sugar
Camera
¼ cup almonds
sliced
Camera

Ingredients

Amount Measure Ingredient Features
59 ml sugar
Camera
45 ml butter
softened
Camera
101.2 ml/g almond paste
tube, broke in pieces
Camera
231.2 ml/g crescent roll dough
* Camera
1 each eggs
beaten
Camera
1E+1 ml sugar
Camera
59 ml almonds
sliced
Camera

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 16x8 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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 66g (2.3 oz)
Amount per Serving
Calories 29260% from fat
 % Daily Value *
Total Fat 19g 30%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 69mg 23%
Sodium 78mg 3%
Total Carbohydrate 9g 9%
Dietary Fiber 2g 7%
Sugars g
Protein 10g
Vitamin A 6% Vitamin C 0%
Calcium 6% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe