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Cook'n with Betty Crocker 
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Chocolate Almond Crescent Braid |
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Serves: 8 Print this RecipeSusie P. Dempsey - Deerfield, Illinois Bake-Off® Contest 29, 1980 Sour cream, chocolate and almonds in flaky pastry are a top-notch combination. Serve on a dessert plate with a fork, or simply pick up a slice and pass the napkins. When working with crescent-roll dough, keep it refrigerated until needed. Rolls and coffee cakes will be flaky and tender and will rise nicely. 2 ounces semi-sweet chocolate, melted, cooled 1/3 cup sugar 1/4 cup dairy sour cream 2 tablespoons chopped almonds, toasted* 1 (8-ounce) can refrigerated crescent rolls Glaze 1/2 cup powdered sugar 1/4 teaspoon almond extract 3 to 4 teaspoons milk 2 tablespoons sliced or slivered almonds, toasted* Heat oven to 350°F. In small bowl, combine chocolate, sugar and sour cream; blend until smooth. Stir in 2 tablespoons chopped almonds. On ungreased cookie sheet, unroll dough into 2 long rectangles. Overlap long sides to form 14 x 7-inch rectangle; firmly press perforations and edges to seal. Spread chocolate mixture in 2-inch strip lengthwise down center of dough to within 1/2 inch of ends. Make cuts 2 inches apart on each side of rectangle just to edge of filling. To give braided appearance, fold strips of dough at an angle halfway across filling, alternating from sides. Fold ends under to seal. Bake at 350°F. for 18 to 23 minutes or until golden brown. Cool 5 minutes. Remove from cookie sheet. Cool on wire rack. In small bowl, combine powdered sugar, almond extract and enough milk for desired drizzling consistency; blend until smooth. Drizzle over warm braid. Sprinkle with 2 tablespoons almonds. Cool slightly; cut into 8 slices. Store in refrigerator. *TIP: To toast almonds, spread on cookie sheet; bake at 375°F. for 3 to 5 minutes or until light golden brown, stirring occasionally. Or spread in thin layer in microwave-safe pie pan. Microwave on HIGH for 2 to 4 minutes or until light golden brown, stirring frequently. Nutrition Per Serving (1 slice): Calories 240; Protein 3g; Carbohydrate 33g; Fat 12g; Sodium 240mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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