Raspberry Crescent Twists

Name: Raspberry Crescent Twists
Ingredients: Twists; 1 (8 ounce) can refrigerated crescent dinner rolls; 1/4 cup raspberry pie filling; 1/4 cup sliced almonds, finely chopped; Glaze; 1/2 cup powdered sugar; 1/2 teaspoon almond extract; 1 -2 teaspoon water

8 ingredients

4 steps

Ingredients

Twists
1 (8 ounce) can refrigerated crescent dinner rolls
1/4 cup raspberry pie filling
1/4 cup sliced almonds, finely chopped
Glaze
1/2 cup powdered sugar
1/2 teaspoon almond extract
1 -2 teaspoon water

Directions

1

Heat oven to 375°F Line 15 x 10 inch pan with sides or large cookie sheet with parchment paper. Unroll dough on cutting board into 2 long rectangles; press each into 12 x 3 1/2 inch rectangle, firmly pressing perforations to seal.
2

Spread raspberry filling on 1 dough rectangle to within 1/2 inches 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.
3

Bake at 375°F for 11 to 13 minutes or until deep golden brown. Remove twists from pan; place on wire rack. Cool 10 minutes. Meanwhile, in small bowl, blend powdered sugar, almond extract and enough water for desired spreading consistency until smooth.
4

Spread glaze over cooled twists. If desired, sprinkle with additional sliced almonds.