Toasted Almond Tea Cake

Name: Toasted Almond Tea Cake
Prep time: 15 min
Total time: 35 min
Yield: 8
Ingredients: 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls; 2 tablespoons packed brown sugar; 1/3 cup coarsely chopped almonds, toasted; 1/4 cup golden raisins; 1/2 cup powdered sugar; 1/2 teaspoon almond extract; 3 to 4 teaspoons milk; Sliced almonds, toasted

1 Ratings

1 Reviews

Kitchen Tested

Prep 15 min
Total 35 min
Ingredients 8
Servings 8

Pillsbury® refrigerated crescent dinner rolls provides great addition to almond tea cake that’s ready in 35 minutes.

By Pillsbury Kitchens

Updated September 25, 2015

Make With

Pillsbury Crescents

Ingredients

1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
2 tablespoons packed brown sugar
1/3 cup coarsely chopped almonds, toasted
1/4 cup golden raisins
1/2 cup powdered sugar
1/2 teaspoon almond extract
3 to 4 teaspoons milk
Sliced almonds, toasted

Steps

1

Heat oven to 375°F. Lightly grease cookie sheet. Unroll dough into 2 long rectangles. Overlap long sides to form 1 large rectangle. Firmly press perforations and edges to seal. Sprinkle with brown sugar, 1/3 cup almonds and raisins, to within 1/2 inch of edges. Starting with longest side, roll up jelly-roll fashion. Place, seam side down, on cookie sheet.
2

Cut through roll at 1-inch intervals to within 1/8 inch of bottom, being careful not to cut all the way through. Fold down alternating slices from left to right, twisting slightly to show filling and forming a long loaf.
3

Bake 15 to 20 minutes or until deep golden brown. Immediately remove from cookie sheet to cooling rack.
4

In small bowl, mix powdered sugar, almond extract and enough milk for desired glaze consistency. Drizzle glaze over warm cake. Sprinkle with additional sliced almonds.