Bake-Off® Contest 41, 2004
Plainfield, Illinois

Raspberry Crescent Twists

These flaky, delicate twists feature a sweet almond-raspberry filling.

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  • prep time 15 min
  • total time 35 min
  • ingredients 7
  • servings 8
 

Ingredients

Twists

1
can (8 oz) Pillsbury™ refrigerated regular or reduced fat crescent dinner rolls OR 1 can (8 oz) Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet
1/4
cup red raspberry filling (from 12-oz can)
1/4
cup sliced almonds, finely chopped

Glaze

1/2
cup powdered sugar
1/2
teaspoon almond extract
1
to 2 teaspoons water

Garnish

Additional sliced almonds, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Line 15x10x1-inch pan or large cookie sheet with parchment paper.
  • 2 If using crescent rolls: Unroll dough on cutting board into 2 long rectangles. Press each into 12x3 1/2-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough on cutting board; cut into 2 long rectangles. Press each into 12x3 1/2-inch rectangle.
  • 3 Spread raspberry filling on 1 dough rectangle to within 1/2 inch of all edges. Sprinkle evenly with chopped almonds. Place second dough rectangle over almonds; gently press top and long edges to seal. Cut crosswise into 8 strips. Twist each strip twice; place 2 inches apart in paper-lined pan.
  • 4 Bake 11 to 13 minutes or until deep golden brown. Remove twists from pan; place on cooling rack. Cool 10 minutes. Meanwhile, in small bowl, blend glaze ingredients until smooth.
  • 5 Spread glaze over cooled twists. Sprinkle with additional sliced almonds.
  • 1 Heat oven to 375°F. Line 15x10x1-inch pan or large cookie sheet with parchment paper.
  • 2 If using crescent rolls: Unroll dough on cutting board into 2 long rectangles. Press each into 12x3 1/2-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough on cutting board; cut into 2 long rectangles. Press each into 12x3 1/2-inch rectangle.
  • 3 Spread raspberry filling on 1 dough rectangle to within 1/2 inch of all edges. Sprinkle evenly with chopped almonds. Place second dough rectangle over almonds; gently press top and long edges to seal. Cut crosswise into 8 strips. Twist each strip twice; place 2 inches apart in paper-lined pan.
  • 4 Bake 11 to 13 minutes or until deep golden brown. Remove twists from pan; place on cooling rack. Cool 10 minutes. Meanwhile, in small bowl, blend glaze ingredients until smooth.
  • 5 Spread glaze over cooled twists. Sprinkle with additional sliced almonds.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Twist
Calories
190
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
2g,
2%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
0mg
0%;
Sodium
220mg
220%;
Total Carbohydrate
26g
26%
(Dietary Fiber
0g
0%
  Sugars
14g
14%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
6%;
Exchanges:
1 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:
2
*Percent Daily Values are based on a 2,000 calorie diet.