Almond Crescent Rolls Food

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ALMOND CRESCENT ROLLS



Almond Crescent Rolls image

I have been making this quickie for many years. Was very surprised that it was not already posted here.

Provided by Happy Harry 2

Categories     Quick Breads

Time 22m

Yield 8 serving(s)

Number Of Ingredients 3

8 refrigerated crescent dinner rolls
1/2 cup almond filling
powdered sugar

Steps:

  • Unroll and separate crescents.
  • Spread 1 tbls almond filling on each unrolled crescent.
  • Roll up and bake according to package directions.
  • Dust with powdered sugar, if desired.
  • These are best served warm.

Nutrition Facts : Calories 107.5, Fat 2.2, SaturatedFat 0.6, Cholesterol 17.5, Sodium 190.8, Carbohydrate 18.2, Fiber 1.3, Sugar 1.5, Protein 3.3

ALMOND-ORANGE-APRICOT CRESCENT ROLLS



Almond-Orange-Apricot Crescent Rolls image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 20m

Yield 8 rolls

Number Of Ingredients 7

1 package store bought crescent roll dough (recommended: Pillsbury brand)
1/4 cup apricot preserves or all fruit spread
1/4 cup orange marmalade
1 egg
Splash of water
1 tablespoon sesame seeds
1/4 cup sliced almonds, 2-ounce sack from baking aisle

Steps:

  • Preheat oven to package directions and roll out dough on a nonstick cookie sheet. Cut and separate dough into perforated triangles. Combine the apricot jam or fruit spread and the orange marmalade in a small bowl. Place bowl in microwave and cook on HIGH 15 seconds to loosen the preserves. Beat egg with water to thin it out a little for an egg wash. Use the back of a teaspoon to spread a thin layer of apricot-orange jam across each piece of dough. Roll crescents up, brush with a little egg wash and coat with sesame seeds and almonds. Bake to package directions until deep golden in color. Serve warm.

ALMOND CRESCENT ROLLS



Almond Crescent Rolls image

Provided by My Food and Family

Categories     Meal Recipes

Number Of Ingredients 2

1 units crescent rolls
1 cans almond filling

Steps:

  • Unroll package of crescent rolls, and open the can of almond filling. Place a tablespoon of almond filling on an unrolled crescent roll, then roll as directed on package.
  • When finished place all the crescent rolls on an ungreased baking sheet and bake according to the crescent roll package. (11-13 minutes).

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

FRENCH CRESCENT ROLLS



French Crescent Rolls image

Whenever we have rolls and coffee after church, these come along with me. Here on the high plains, we've been raising cattle, wheat and daughters for 30 years. Our two oldest are grown, and our youngest just began college. -Betty Ann Wolery, Joplin, Montana

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 35m

Yield 16 rolls.

Number Of Ingredients 16

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
3/4 cup warm 2% milk (110° to 115°)
1 large egg, room temperature
2 tablespoons sugar
1 tablespoon shortening
1 teaspoon salt
3 cups all-purpose flour
3 tablespoons butter, softened, divided
ICING:
1-1/2 cups confectioners' sugar
2 tablespoons 2% milk
3 tablespoons butter
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1/2 cup chopped walnuts

Steps:

  • Dissolve yeast in warm water. Add milk, egg, sugar, shortening and salt; mix well. Add flour; mix until smooth. Place in a greased bowl, turning once to grease top. Cover and refrigerate at least 1 hour. , Turn dough onto a floured surface; roll to 1/4-in. thickness. Spread with 1 tablespoon softened butter. Fold corners to the middle and then fold in half. Wrap dough in waxed paper; chill for 30 minutes. Repeat rolling, buttering, folding and chilling steps twice. , Turn dough onto a floured surface; roll into a 34x5-in. rectangle. Cut into 16 triangles; roll up each triangle from wide edge to tip and pinch to seal. Place rolls, tip down, on greased baking sheets and curve to form crescents. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 400° for 10 minutes or until lightly browned. For icing, combine sugar, milk, butter and extracts; spread over warm rolls. Sprinkle with nuts.

Nutrition Facts : Calories 204 calories, Fat 8g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 202mg sodium, Carbohydrate 29g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.

ALMOND CRESCENTS



Almond Crescents image

Categories     Cookies     Food Processor     Mixer     Dairy     Dessert     Bake     Almond     Chill     Bon Appétit

Yield Makes about 18

Number Of Ingredients 7

1 cup slivered almonds, toasted
3/4 cup all purpose flour
1/4 teaspoon salt
3/4 cup powdered sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract

Steps:

  • Finely grind nuts, flour and salt in processor. Using electric mixer, beat 1/2 cup powdered sugar, butter and vanilla and almond extracts in large bowl until light. Add nut mixture and beat just until blended. Cover; chill until firm, about 1 hour.
  • Preheat oven to 350°F. Lightly butter 2 heavy large baking sheets. For each cookie, roll 1 rounded tablespoonful dough into cylinder; pinch ends to taper. Place in crescent shape on baking sheet. Bake until bottoms of cookies are just golden, about 15 minutes. Transfer baking sheets to racks. Cool cookies. Sift 1/4 cup powdered sugar over. (Can be made 3 days ahead. Store airtight at room temperature.)

ALMOND CRESCENTS



Almond Crescents image

Provided by Richard Flaste

Categories     dessert

Time 2h45m

Yield About 5 dozen cookies

Number Of Ingredients 7

2/3 cup blanched, sliced almonds
1/3 cup sugar
1 cup unsalted butter
1 2/3 cups bleached all-purpose flour
1/4 teaspoon salt
1/2 cup superfine sugar
1/2 teaspoon cinnamon

Steps:

  • In a food processor, process the almonds and sugar until the almonds are ground very finely. Cut the butter into a few pieces and add it with the motor running. Process until smooth and creamy.
  • Scrape the sides of the bowl. Add the flour and sprinkle the salt on top. Pulse it just until the flour is incorporated.
  • Scrape the dough onto a piece of plastic wrap, press it into a thick disk and wrap it tightly. Refrigerate until the dough is firm, about 2 hours.
  • For the topping, stir together the sugar and cinnamon until uniform in color.
  • When ready to bake, preheat the oven to 325 degrees.
  • Divide the dough into 8 portions. Work with 1 section at a time, keeping the remainder of the dough refrigerated. Knead the dough between floured hands until malleable. Pinch off a portion of the dough and roll it into a 1-inch-round ball.
  • On a lightly floured counter, roll each ball into a cylinder with tapered ends, about 3 inches long by 1/2 inch thick. Form each cylinder into a crescent shape and place on an ungreased cookie sheet 1 inch apart. The cookies will require two cookie sheets, one for the middle rack in the oven and one for the lower one.
  • Bake for 14 to 16 minutes or until set but not brown. For even baking, rotate the cookie sheets from top to bottom and front to back halfway through the baking period.
  • Cool the cookies on the sheets for 10 minutes. While they are still warm, use a small angled metal spatula or pancake turner to lift them from the sheets and dip them, one at a time, in the cinnamon sugar, turning gently to coat all over. Finish cooling the cookies on wire racks.
  • To store, place the cookies in an airtight container at room temperature for up to 1 month or freeze for as many as several months.

Nutrition Facts : @context http, Calories 60, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 4 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 10 milligrams, Sugar 3 grams, TransFat 0 grams

ALMOND PASTRY



Almond Pastry image

Decadent! Starting with refrigerater crescent rolls makes this incredibly easy, but no one would ever guess. Whenever I take it somewhere I have started taking the recipe along, because people always ask for it. In fact, that's how I got it too!

Provided by Linorama

Categories     Bar Cookie

Time 40m

Yield 24 bars

Number Of Ingredients 6

2 packages refrigerated crescent dinner rolls
8 ounces cream cheese
1 egg, separated
2/3 cup sugar, plus more for sprinkling
2 teaspoons almond extract (don't use imitation)
1 (2 ounce) package sliced almonds

Steps:

  • Preheat oven to 350.
  • Unroll 1 package of crescent rolls across the bottom of a 9x13 pan.
  • (4 rectangles fit across the short way.) Press or stretch lightly to fit, and pinch perforations together to seal.
  • Mix cream cheese, egg yolk, almond extract and sugar.
  • Spread over 1st layer.
  • Unroll 2nd package of crescent rolls and stretch to fit over the top.
  • Slightly beat egg white and brush on top layer of crescent rolls.
  • Sprinkle with additional sugar, then sliced almonds.
  • Bake 20-25 minutes, till golden brown.
  • Cool completely before cutting.

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