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How to Make Flan
Peruvian Arroz con Pollo
Raspberry Crescent Twists
raspberry crescent twists
can (8 oz) Pillsbury™ 90 calorie crescents or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
cup red raspberry filling (from 12 oz can)
cup sliced almonds, finely chopped
cup powdered sugar
teaspoon almond extract
to 2 teaspoons water
Additional sliced almonds, if desired
Heat oven to 375°F. Line 15x10-inch pan with sides or large cookie sheet with parchment paper.
If using crescent rolls: Unroll dough on cutting board into 2 long rectangles; press each into 12x3 1/2-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough on cutting board and cut into 2 long rectangles; press each into 12x3 1/2-inch rectangle.
Spread raspberry filling on 1 dough rectangle to within 1/2 inch of all edges. Sprinkle evenly with chopped almonds. Place second dough rectangle over almonds; gently press top and long edges to seal. Cut crosswise into 8 strips. Twist each strip twice; place 2 inches apart in paper-lined pan.
Bake 11 to 13 minutes or until deep golden brown. Remove twists from pan; place on cooling rack. Cool 10 minutes. Meanwhile, in small bowl, blend powdered sugar, almond extract and enough water for desired spreading consistency until smooth.
Spread glaze over cooled twists. If desired, sprinkle with additional sliced almonds.
Calories from Fat
% Daily Value
% Daily Value*:
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;
*Percent Daily Values are based on a 2,000 calorie diet.
2008 © and ®/™ of General Mills
Bake-Off is a registered trademark of The Pillsbury Company ©2008
© 2018 ®/TM General Mills All Rights Reserved
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