Time
25 minutes to assemble and frost 12-14 minutes to bake
This cinnamon Almond Paste filling transforms ordinary refrigerated rolls into an extraordinary treat. They are a special, but easy addition to holiday brunches.
INGREDIENTS
1-7 oz box Odense Almond Paste1 stick (8 tablespoons) butter, room temperature 3 tablespoons sugar 3 tablespoons cinnamon 1 tablespoon flour 2 (8 oz) tubes refrigerated crescent rolls (8 count each) Icing: 1 cup powdered sugar 1 tablespoon orange juice or 1 tablespoon milk mixed with 1/4 teaspoon almond extract Optional garnish: toasted almonds slivers
TOOLS & EQUIPMENT
Box grater
DIRECTIONS
Preheat oven to 375°F or to temperature on crescent roll directions. Lightly grease a cookie sheet.
Grate Almond Paste on large hole side of a box grater. Add Almond Paste, butter, sugar, cinnamon and flour to a bowl or food processor. Mix until well blended.
Unroll crescent dough. Divide each package into 4 rectangles. Pinch center seams (of 2 triangles) together securing the rectangle shape. With a spatula, spread equal amounts of cinnamon almond filling over each rectangle.
Starting at the short end of each rectangle, roll dough into a roll and pinch seam closed. Cut each roll into 3 equal pieces and slightly flatten with fingers.
Place each piece, side by side, on baking sheet (four rows across and six rows down). Bake for 12 - 14 minutes or until golden brown in color. Cool on wire rack.
While rolls are cooling, whisk powdered sugar with orange juice or milk mixed with almond extract. Spread onto cooled rolls. For an extra pretty garnish sprinkle with toasted almonds while icing is still wet.
