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Almond Crescent Puffs
Almond Crescent Puffs
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All puffed up and ready to go! Crescent roll dough makes quick work of tasty pastry.
Prep Time:
25 Min
Total Time:
1 Hr 5 Min
Makes:
16 servings (2 puffs each)
(20)
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You may also enjoy:
Crescent Cranberry Wreaths
Crescent Walnut-Raisin Potica
Cherry-Cinnamon Crisps
RECIPE
TIPS
REVIEWS (
8
)
NUTRITIONAL INFO
INGREDIENTS
Puffs
6
tablespoons butter or margarine
2/3
cup water
2/3
cup all-purpose flour
2
eggs
1
teaspoon almond extract
1
can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
Glaze and Decoration
1/2
cup powdered sugar
1
to 2 teaspoons milk
1/4
teaspoon almond extract
Pastel candy sprinkles
DIRECTIONS
1.
Heat oven to 350°F. Lightly spray large cookie sheet with cooking spray. In 2-quart saucepan, heat butter and water over medium heat to boiling.
2.
Add flour all at once to boiling mixture; remove from heat. Stir until mixture clings together in smooth ball. Add eggs 1 at a time, beating well with spoon after each addition until mixture is smooth and glossy. Beat in 1 teaspoon almond extract.
3.
If using crescent rolls: Unroll dough; separate into 4 rectangles. Firmly press perforations to seal. Cut each rectangle in half lengthwise; make 3 crosswise cuts in each rectangle to make 32 pieces. If using dough sheet: Unroll dough; cut rectangle into 8 rows by 4 rows to make 32 pieces.
4.
Place pieces 1 inch apart on cookie sheet. Mound 2 rounded teaspoons egg mixture onto each dough piece; spread slightly.
5.
Bake 16 to 18 minutes or until golden brown and puffed. Remove from cookie sheet. Cool completely, about 20 minutes.
6.
In small bowl, mix powdered sugar and enough milk for desired glaze consistency, stirring until smooth. Stir in 1/4 teaspoon almond extract. Drizzle glaze over 6 cooled puffs; immediately top with a few sprinkles. Continue with remaining puffs.
High Altitude (3500-6500 ft):
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High Altitude (3500-6500 ft):
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