Bake-Off® Contest 40, 2002
Colonia, New Jersey

Crescent Coconut Almond Twist

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

(12)
3 reviews.
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  • prep time 15 min
  • total time 50 min
  • ingredients 12
  • servings 8
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
270
(
Calories from Fat
140),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
6g,
6%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
30mg
30%;
Sodium
260mg
260%;
Total Carbohydrate
27g
27%
(Dietary Fiber
1g
1%
  Sugars
15g
15%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
4%;
Iron
8%;
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.