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Danish Almond Crescent Ring

Roll up a scrumptious filling inside Pillsbury® refrigerated crescent dinner rolls to create a nutty treat that’s ready in just 45 minutes.

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  • prep time 20 min
  • total time 45 min
  • ingredients 7
  • servings 8
 

Ingredients

1/4
cup sugar
3
tablespoons butter or margarine, softened
3 1/2
oz almond paste, broken into pieces
1
can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1
egg, beaten
2
teaspoons sugar
2
to 4 tablespoons sliced almonds

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Lightly grease cookie sheet. In small bowl, mix sugar, butter and almond paste with fork until well mixed. Set aside.
  • 2 Unroll dough into 2 long rectangles. Overlap long sides 1/2 inch to form 1 large rectangle; firmly press perforations and edges to seal. Press or roll to form 16x9-inch rectangle. Cut rectangle lengthwise into 3 equal strips.
  • 3 Spoon 3 tablespoons almond paste mixture evenly down center of each strip. Gently press filling to form 1-inch-wide strip. Fold sides of dough over filling; firmly pinch edges to seal.
  • 4 On cookie sheet, loosely braid the 3 filled strips. Shape braid into ring; pinch ends of strips together to seal. Brush with beaten egg. Sprinkle with 2 teaspoons sugar and the almonds.
  • 5 Bake 15 to 22 minutes or until golden brown. Cool 5 minutes. Remove from cookie sheet. Serve warm.
  • 1 Heat oven to 375°F. Lightly grease cookie sheet. In small bowl, mix sugar, butter and almond paste with fork until well mixed. Set aside.
  • 2 Unroll dough into 2 long rectangles. Overlap long sides 1/2 inch to form 1 large rectangle; firmly press perforations and edges to seal. Press or roll to form 16x9-inch rectangle. Cut rectangle lengthwise into 3 equal strips.
  • 3 Spoon 3 tablespoons almond paste mixture evenly down center of each strip. Gently press filling to form 1-inch-wide strip. Fold sides of dough over filling; firmly pinch edges to seal.
  • 4 On cookie sheet, loosely braid the 3 filled strips. Shape braid into ring; pinch ends of strips together to seal. Brush with beaten egg. Sprinkle with 2 teaspoons sugar and the almonds.
  • 5 Bake 15 to 22 minutes or until golden brown. Cool 5 minutes. Remove from cookie sheet. Serve warm.

EXPERT TIPS

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Expert Tips

This decorative bread is sure to draw "oohs" and "aahs" the instant it's removed from the oven--or possibly even sooner due to its wonderful aroma. When placed on a decorative tray or a flat basket lined with holiday linen, folks will have a hard time believing it was a snap to make.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
250
(
Calories from Fat
120),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
40mg
40%;
Sodium
380mg
380%;
Total Carbohydrate
28g
28%
(Dietary Fiber
1g
1%
  Sugars
17g
17%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
2%;
Iron
6%;
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; 2 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.