Danish Almond Crescent Ring
Yield
6 servingsPrep
15 minCook
22 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
sugar
|
|
| 3 | tablespoons |
butter
softened |
|
| 3 ½ | ounce |
almond paste
tube, broke in pieces |
|
| 8 | ounce |
crescent roll dough
|
*
|
| 1 | each |
eggs
beaten |
|
| 2 | teaspoons |
sugar
|
|
| ¼ | cup |
almonds
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
sugar
|
|
| 45 | ml |
butter
softened |
|
| 101.2 | ml/g |
almond paste
tube, broke in pieces |
|
| 231.2 | ml/g |
crescent roll dough
|
*
|
| 1 | each |
eggs
beaten |
|
| 1E+1 | ml |
sugar
|
|
| 59 | ml |
almonds
sliced |
|
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.
