ALMOND RASPBERRY CREAM ROLL
Make and share this Almond Raspberry Cream Roll recipe from Food.com.
Provided by Kathy
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 375 degrees.
- Line a 15 x 10 jelly roll pan with foil or parchment. Grease heavily with shortening.
- Combine flour, baking powder, and salt. Put aside.
- Beat eggs on high speed until foamy (3-5 minutes).
- Gradually beat in granulated sugar.
- On low speed beat in water, 1/2 teaspoons vanilla, and almond extract.
- Gradually beat in flour mixture until smooth.
- Pour evenly into pan.
- Bake 12-15 minutes or until toothpick comes out clean.
- Meanwhile, sift powdered sugar onto a towel until evenly coated.
- When cake is done, IMMEDIATELY reverse pan onto towel. Peel off foil. Roll up cake and towel together from narrow end. Cool thoroughly on wire rack.
- Meanwhile, whip heavy cream, 3/4 cup powdered sugar, remaining 1 teaspoon vanilla, and amaretto until stiff.
- Finely chop 1 cup almonds and fold into half of the whipped cream.
- Reserve remaining whipped cream in refrigerator.
- Stir raspberry jam until smooth and spreadable.
- Unroll cooled cake. Spread on jam.
- Spread whipped cream/almond mixture on top of jam, leaving 1" border at one end.
- Carefully roll cake, starting from opposite end.
- Place on serving plate, seam-side down. Frost with remaining whipped cream. Decorate with remaining 1/4 cup almonds. Serve immediately or refrigerate.
RASPBERRY ALMOND CRESCENT COOKIES
I came up with this recipe years ago, and am just now getting around to adding it! It was published in BH&G magazine, but it's been so long now, that I don't remember when exactly! But I make them every year for Christmas! They're actually very easy to make, but look very impressive on a cookie tray! Buttery, flakey and so good!!! Hope you try them! :)
Provided by Wildflour
Categories Dessert
Time 47m
Yield 48 cookies
Number Of Ingredients 10
Steps:
- In a medium bowl, use a pastry cutter to cut butter into flour til pieces are pea-sized.
- In small bowl, stir together the egg yolk and sour cream, then stir into flour mixture til all the dough is moistened.
- Gently knead the dough just til a ball forms.
- Wrap dough with plastic wrap and refrigerate for several hours til firm.
- Divide dough into 4 portions.
- On a well-sugared surface, use your hands to slightly flatten the dough. Roll dough from center out to edges, forming a 10" circle. Repeat with rest of dough, making sure you re-sugar your surface well!
- Turn each dough circle over. (So they are sugar side-up.).
- In medium bowl, combine preserves, coconut, almonds and vanilla and almond extracts well. Just use a spoon, but stir well.
- Spread thin layer of the mixture thinly over each circle.
- With a pizza wheel, cut each circle into 12 wedges just like you were cutting a pizza.
- Roll each wedge up (loosely), beginning with the wide end, and roll towards to the pointed end.
- Place all point-side down onto cookie sheets lined with parchment paper. (Parchment paper is a must, you'll thank me later!).
- Sprinkle all with sugar.
- Bake at 350 degrees for 17 minutes or til just set and very lightly browned.
- Immediately remove with a sharp spatula to wire racks to cool. They will set completely as they cool.
- Makes 48 crescent cookies.
Nutrition Facts : Calories 86.3, Fat 5.5, SaturatedFat 3.3, Cholesterol 15.2, Sodium 10.7, Carbohydrate 8.4, Fiber 0.4, Sugar 3.1, Protein 1
ALMOND-ORANGE-APRICOT CRESCENT ROLLS
Provided by Rachael Ray : Food Network
Categories dessert
Time 20m
Yield 8 rolls
Number Of Ingredients 7
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 FILLED CRESCENT ROLLS
These crescents are easy to prepare and it looks as though you have spent the whole day in the kitchen. Found on Odense.com.
Provided by Manami
Categories Dessert
Time 42m
Yield 30 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven, with rack in center, to temp on crecent roll package.
- Grate the almond paste on the large hole side of the grater.
- With electric mixer, blend together the grated almond paste, sugar and butter until combined.
- Beat on high until creamed, for at least 2 minutes.
- Add egg and beat on high until a smooth paste, about 1 minute.
- Mix in flour until just incorporated.
- Unroll dough and separate into triangles.
- Spread with filling and almond slivers, if using.
- Roll dough towards point of triangle and curve into crescent shape.
- Bake according to time on package.
- Refrigerate any remaining filling for up to 4 days.
- *Filling can be frozen for up to 1 month. Thaw overnight in the refrigerator before using.*.
FRENCH CRESCENT ROLLS
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
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.
RASPBERRY CRESCENT TWISTS
Make and share this Raspberry Crescent Twists recipe from Food.com.
Provided by Courtly
Categories Breakfast
Time 35m
Yield 8 twists
Number Of Ingredients 6
Steps:
- Heat oven to 375°F Line 15 x 10 inch pan with sides or large cookie sheet with parchment paper. Unroll dough on cutting board into 2 long rectangles; press each into 12 x 3 1/2 inch rectangle, firmly pressing perforations to seal.
- Spread raspberry filling on 1 dough rectangle to within 1/2 inches 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.
- Bake at 375°F for 11 to 13 minutes or until deep golden brown. Remove twists from pan; place on wire rack. Cool 10 minutes. Meanwhile, in small bowl, blend powdered sugar, almond extract and enough water for desired spreading consistency until smooth.
- Spread glaze over cooled twists. If desired, sprinkle with additional sliced almonds.
Nutrition Facts : Calories 133.6, Fat 3.3, SaturatedFat 0.6, Cholesterol 14.2, Sodium 154.7, Carbohydrate 22.8, Fiber 1.4, Sugar 8.7, Protein 3.3
RASPBERRY-ALMOND CRESCENT COOKIES
My flaky, two-bite crescent cookies are sensational treats. Filled with raspberry preserves, coconut and almonds, they might remind you of rugelach.-Kelly Williams, Forked River, NJ
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4 dozen.
Number Of Ingredients 12
Steps:
- Place flour in a large bowl; cut in butter until mixture resembles coarse crumbs. In another bowl, whisk egg yolk, sour cream and vanilla until smooth; stir into flour mixture., Divide dough into 4 portions. Shape each into a disk; cover and refrigerate 30 minutes or until firm., Preheat oven to 350°. In a small bowl, mix raspberry jam, coconut, almonds and extract until blended. On a well-sugared surface, roll each portion of dough into a 10-in. circle. Spread about 1/3 cup filling over circles. Cut each into 12 wedges. Roll up wedges from the wide ends. Place 1 in. apart on parchment-lined baking sheets, point side down; curve to form crescents. Brush with egg white; sprinkle with coarse sugar., Bake 15-18 minutes or until set (do not brown). Remove from pans to wire racks to cool.
Nutrition Facts : Calories 89 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 37mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
ALMOND CRESCENT ROLLS
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
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
CHRISTMAS CRESCENT RING
I saw Sandra Lee make this on the Food Network and thought it looked lovely. I made it this morning to go with our coffee, and it is delicious! The almond and raspberry flavors are fantastic together! This is easy, attractive and very tasty. You don't have to wait for Christmas to enjoy it!
Provided by Whisper
Categories Breads
Time 25m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F.
- Line a heavy large baking sheet with parchment paper and set aside.
- Unroll crescent dough; separate along dough perforations into 16 triangles.
- Overlap 8 dough triangles on prepared baking sheet, forming a 10-inch-diameter dough disk that looks like the sun with a hole in the middle.
- Press edges together to seal the dough "disk".
- Using a rolling pin, roll out almond paste between 2 sheets of waxed paper into a 9-inch diameter disk.
- Place almond disk atop dough disk.
- Spread jam over almond paste.
- Using remaining 8 dough triangles, arrange second 10-inch diameter dough disk atop jam.
- Pinch edges of dough disks to seal; tuck edges under.
- Bake for 15-20 minutes, or until golden brown.
- Remove from oven and cool for 10 minutes.
- While ring is baking, make glaze by stirring powdered sugar, water, and almond extract together in a medium bowl until smooth.
- Drizzle half of glaze over warm crescent.
- Let glaze set for 10 minutes and then drizzle remaining glaze over.
- Decorate with sugar-dipped cherries and small pears, if desired.
Nutrition Facts : Calories 254.5, Fat 7.3, SaturatedFat 1.1, Cholesterol 18.9, Sodium 177.9, Carbohydrate 42.7, Fiber 2.3, Sugar 21, Protein 5.2
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Reviews 1Category BreakfastCuisine AmericanTotal Time 40 mins
- Preheat oven to 375 degrees. Lightly coat bottom of a 9x13 baking dish with cooking spray and set aside.
- Mix together the softened cream cheese, 1/2 cup sugar, and 1/2 teaspoon almond extract until smooth.
- Unroll crescent dough and separate into rectangles (2 crescent triangles pressed together at the seams). Spread a layer of the cream cheese mixture on top of each rectangle, then spread a layer of raspberry preserves (about 2 tablespoons per rectangle), and sprinkle with a tablespoon of almonds.
- From the short side, roll each rectangle into a roll and place on a plate, seam side down. Place rolls in the freezer for 10-15 minutes (for easier slicing).
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Reviews 1Estimated Reading Time 6 minsServings 8Total Time 15 mins
- Place a rack near the center inside the oven and preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or a silicon baking mat; set aside.
- Separate the crescent roll dough into 8 triangles and spread it equal distance apart on the baking sheet. Sprinkle the dough with 1 tablespoon of chocolate chunks along with a couple raspberries.
- Roll the crescent rolls from the wide end down to the narrow end. Curve the dough to resemble a crescent. Brush the beaten egg on the tops of the crescents and sprinkle with the sliced almonds.
- Bake the crescents for 9 - 11 minutes or until they start to develop a lightly golden color. Allow the crescents to cool for a few minutes before topping with the chocolate drizzle.
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