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Sugar-Crusted Almond Pastries |
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Serves: 24 Print this RecipeKarla Kunoff - Bloomington, Indiana Bake-Off® Contest 37, 1996 Prize Winner The 1996 contest encouraged the creation of quick and simple recipes that fit the way busy people are cooking. Working on this theme, Karla Kunoff developed a super-easy variation of a pastry she remembered from her native Germany. 2 (8-ounce) cans refrigerated crescent rolls 1/2 cup butter 2 cups slivered almonds 1 1/3 cups sugar Heat oven to 375°F. Unroll dough into 2 large rectangles. Place in ungreased 15 x 10 x 1-inch baking pan; press over bottom to form crust. Seal perforations. Melt butter in medium saucepan over low heat. Cook and stir 4 to 5 minutes or until light golden brown. Add almonds and sugar; stir to coat. Spoon and spread mixture evenly over dough. Bake at 375°F. for 11 to 16 minutes or until crust is deep golden brown. Cool 30 minutes. Cut into squares. Serve warm or cool. Nutrition Per Serving: Calories 210; Protein 3g; Carbohydrate 20g; Fat 13g; Sodium 180mg 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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