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1

Apricot Almond Buttercups

Prep 15 min
Total 35 min
Ingredients 7
Servings 8

Meet the new, ooey-gooey crescent roll for brunch. It's bursting with apricot and almond filling and a buttery topping. MORE+ LESS-

Bake-Off® Contest 46, 2013

Elayna Popwell

Orlando, Florida

Ingredients

1/4

cup apricot preserves

tablespoons almond paste (from 4-oz can)

can Pillsbury™ Place 'n Bake® refrigerated crescent rounds

tablespoons Pillsbury BEST® All Purpose Flour

tablespoons packed brown sugar

tablespoon butter, softened

teaspoon grated lime peel

Steps

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1

Heat oven to 375°F. Lightly spray 8 regular-size muffin cups with Crisco® Original No-Stick Cooking Spray. In small bowl, beat preserves and almond paste with electric mixer on medium speed 1 minute or until blended; set aside.
2

Unroll crescent rounds into strips. Brush each strip with almond mixture. Using sharp knife, make cuts 1 inch apart on one long side of each strip, cutting 3/4 of the way toward the opposite side. Beginning at one end, roll up each strip. Gently spread top open, forming petals. Place petal side up in muffin cups.
3

In small bowl, mix flour, brown sugar and butter with fork until crumbly. Stir in lime peel. Sprinkle mixture evenly over top of each cup. Bake 10 to 15 minutes or until golden brown. Cool 3 minutes. Remove from pan to cooling rack. Serve warm.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 190
Calories from Fat: 80

% Daily Value

Total Fat: 8g; 13%
Saturated Fat 3g 15% Trans Fat 1 1/2g
Cholesterol: 0mg; 0%
Sodium: 230mg; 10%
Potassium: 20mg; 1%
Total Carbohydrate: 25g; 8%
Dietary Fiber 0g 0% Sugars 5g
Protein: 2g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 6%; 6%

Exchanges:

1/2 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; 1 1/2 Fat;