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Crescent Coconut Almond Twist

Crescent Coconut Almond Twist
  • Prep 15 min
  • Total 50 min
  • Ingredients 12
  • Servings 8
Add a new twist to crescent roll dough, and you'll come up with a tasty almond coffee cake.
Updated October 22, 2018
Bake-Off® Contest 40, 2002
Bake-Off® Contest 40, 2002
Joan Piserchio
Colonia, New Jersey

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) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
  • 2 teaspoons water

Glaze

  • 1/3 cup plus 1 tablespoon powdered sugar
  • 2 teaspoons milk
  • 1/2 teaspoon almond extract

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.

  • 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
270
Calories from Fat
140
Total Fat
15g
24%
Saturated Fat
6g
30%
Trans Fat
1 1/2g
Cholesterol
30mg
10%
Sodium
260mg
11%
Potassium
115mg
3%
Total Carbohydrate
27g
9%
Dietary Fiber
1g
6%
Sugars
15g
Protein
5g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
8%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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