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Almond Crescent Puffs

All puffed up and ready to go! Crescent roll dough makes quick work of tasty pastry.

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  • prep time 25 min
  • total time 1 hr 5 min
  • ingredients 10
  • servings 16
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
140
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
4g,
4%
Trans Fat
1g
1%
),
Cholesterol
40mg
40%;
Sodium
150mg
150%;
Total Carbohydrate
13g
13%
(Dietary Fiber
0g
0%
  Sugars
5g
5%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
0%;
Iron
4%;
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.