Crescent Coconut Almond Twist

Add a new twist to crescent roll dough, and you'll come up with a tasty almond coffee cake.

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Servings 8

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( 12 ) Ratings

12 Ratings

5 Stars 16%

4 Stars 12%

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Member Reviews ( 2 )

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Bake-Off® Contest 40, 2002

Joan Piserchio

Colonia, New Jersey

ingredients 12
Prep Time 15 min
Total Time 50 min

Ingredients

Twist

3/4: cup sliced almonds, toasted

2: tablespoons packed brown sugar

1: tablespoon butter or margarine, softened

3/4: cup coconut

1: tablespoon all-purpose or unbleached flour

1: teaspoon almond extract

1: egg, separated

1: can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

2: teaspoons water

Glaze

1/3: cup plus 1 tablespoon powdered sugar

2: teaspoons milk

1/2: teaspoon almond extract

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Directions

1 Heat oven to 350°F. Grease cookie sheet. Reserve 1 tablespoon almonds for garnish. Place remaining almonds in food-storage plastic bag; crush with rolling pin.
2 In medium bowl, mix brown sugar and butter. Stir in coconut, flour, 1 teaspoon almond extract, the egg white and crushed almonds; mix well.
3 If using crescent rolls: Unroll dough into 2 long rectangles. Firmly press perforations to seal. Press each to form 12x4-inch rectangle. If using dough sheet: Unroll dough; cut into 2 long rectangles. Press each to form 12x4-inch rectangle.
4 Spread half of almond mixture in 2-inch-wide strip lengthwise down center of each rectangle to within 1/4 inch of each end. Fold sides over filling; pinch edges to seal.
5 With rolls side by side and starting at one end, carefully overlap rolls 2 times to form 1 twist; press ends to seal. Place twist on cookie sheet. In small bowl, beat egg yolk and water, using fork. Brush over twist.
6 Bake 19 to 25 minutes or until golden brown. Cool 10 minutes. Remove from cookie sheet to cooling rack.
7 In small bowl, mix glaze ingredients. Drizzle over twist. Garnish with reserved almonds. Cut into diagonal slices. Serve warm or cool.

EXPERT TIPS

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Expert Tips

To toast almonds, heat oven to 350°F. Spread almonds in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.