Almond Croissants
Packed with brown sugar and sliced almonds, these croissants will make be extra special treat for the holiday season.
Packed with brown sugar and sliced almonds, these croissants will make be extra special treat for the holiday season.
Ingredients
1⁄2 cup almond paste, Odense®
3 tablespoons spiced rum, Captain Morgan®
2 tablespoons packed brown sugar, C&H®
3⁄4 teaspoon ground cinnamon, McCormick®
1 can (8-ounce) refrigerated crescent rolls, Pillsbury®
1 egg, lightly beaten with 1 teaspoon water
3 tablespoons sliced almonds, Planters®
1 cup French vanilla whipped topping, thawed, Cool Whip®
Directions
1. Preheat oven to 375°F. In a small bowl, grate almond paste. Stir in rum, brown sugar, and cinnamon until well mixed; set aside.
Unroll a crescent roll to lie flat. Spread 1 tablespoon of almond mixture in the middle and roll to make croissant. Place on a baking sheet. Repeat with remaining ingredients to make eight croissants total. Using a pastry brush, brush beaten egg on each croissant. Sprinkle sliced almonds on top.
Bake for 12 to 15 minutes or until golden brown. Remove and cool completely. To serve, top with whipped topping.
