Chocolate Almond Crescent Braid


Serves: 8
Total Calories: 211

Ingredients

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 roll

Glaze
1/2 cup powdered sugar
1/4 teaspoon almond extract
3 to 4 teaspoons milk
2 tablespoons sliced or slivered almonds, toasted*

Directions:

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.

Nutritional Facts:

Serves: 8
Total Calories: 211
Calories from Fat: 80

This Chocolate Almond Crescent Braid recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.


More Recipes from the Pillsbury Best of the Bake-Off® Cookbook Cookbook:
05: Sweet Rolls and Coffee Cakes
Apple Coffee Cake Supreme
Apricot Pecan Biscuit Pull-Apart
Beehive Buns
Blueberry Poppy Seed Brunch Cake
Bohemian Raisin Biscuit Kolachy
Chocolate Almond Crescent Braid
Chocolate Crescent Twist
Country Apple Coffee Cake
Country Blueberry Coffee Cake
Crescent Caramel Swirl
Danish Almond Cream Rolls
Easy Crescent Danish Rolls
Lemon Almond Breakfast Pastry
Lemon Nut Rolls
Lemon-Pecan Sunburst Coffee Cake
Magic Marshmallow Crescent Puffs
Maple Cream Coffee Treat
Maple Pecan Crescent Twists
No-Knead Water-Rising Twists
One-Step Tropical Coffee Cake
Orange Date Crescent Claws
Orange Pineapple Muffin Cake
Orangeasy Pastries
Quick Apple Pancake
Quick Cheese Coffee Cake
Quick Praline Rolls
Raspberry Ripple Crescent Coffee Cake
Raspberry-Filled Jelly Doughnuts
Ring-A-Lings
Sugar-Crusted Almond Pastries
Twist-of-Honey Orange Rolls
Whole Wheat Caramel Rolls




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