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Crescent Coconut Almond Twist

(12)

3 reviews

15 min prep time
50 min total time
12 ingredients
8 servings

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Add a new twist to crescent roll dough, and you'll come up with a tasty almond coffee cake.

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) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated 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.

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.

Expert Tips

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 Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 270
Calories from Fat: 140

% Daily Value

Total Fat: 15g; 24%
Saturated Fat 6g 30% Trans Fat 1 1/2g
Cholesterol: 30mg; 10%
Sodium: 260mg; 11%
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

*Percent Daily Values are based on a 2,000 calorie diet.

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