So remember when I made that Sweet Almond Pastry?? Well I found an even easier way to create it using crescent rolls!
Normally I use puff pastry and braid it, but in a pinch I used a can of crescent rolls I had in the fridge. I was a little nervous until I tried my first bite — YUM.
Then Jorge and the girls got their hands on them and they were gone within seconds. I swear I saw Jorge with one in each hand at one point. Once you frost them they are like warm almond filled donuts!
You eat these Almond Stuffed Crescent Rolls while they are still warm and soft and full of almond paste and drizzled with sweet almond icing. It is the perfect combination and they only take 20 minutes to make. Yay quick weekend breakfast!
Seriously, do yourself a favor and try these immediately!
- 1 can (8 oz) crescent rolls
- 3 oz almond paste
- 1 cup powdered sugar
- 2-3 teaspoons milk
- 1/2 teaspoon almond extract
- sliced almonds, optional
- Heat oven to 350°F. Line cookie sheet with parchment paper or silpat.
- Separate dough into 8 triangles. Slice almond paste into even rectangles. Place almond paste on the larger end of the triangle. Loosely roll up and place on cookie sheet.
- Bake 12 to 14 minutes or until golden brown. Cool for 5 minutes.
- While cooling, whisk together powdered sugar, 2 teaspoons milk and almond extract. If too thick, add an additional teaspoon of milk.
- Drizzle on top of crescents and top with sliced almonds if desired. Serve immediately, while still warm!
Amount Per Serving: Calories: 180Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 21mgCarbohydrates: 23gFiber: 2gSugar: 18gProtein: 4g
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