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Apricot Almond Buttercups

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Apricot Almond Buttercups
  • Prep 15 min
  • Total 35 min
  • Ingredients 7
  • Servings 8
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Meet the new, ooey-gooey crescent roll for brunch. It's bursting with apricot and almond filling and a buttery topping.
Updated Sep 11, 2014
Bake-Off® Contest 46, 2013
Bake-Off® Contest 46, 2013
Elayna Popwell
Orlando, Florida

Ingredients

Steps

  • 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

190 Calories, 8g Total Fat, 2g Protein, 25g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
190
Calories from Fat
80
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;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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  • Bake-Off is a registered trademark of The Pillsbury Company ©2013
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