Recipe by Manami
These crescents are easy to prepare and it looks as though you have spent the whole day in the kitchen. Found on Odense.com.
Top Review by George Mossel
These little gems are fantastic! For years, I labored hard to make a family favorite called banket which is wonderful but so time consuming to make. I thought I would give these a try as a substitute, and my family devoured them. My three sons and their families said, "Dad, forget the banket. Make these instead." My only addition is that I make about a cup of creamy glaze that I pipe on top after the rolls are cooled. The amount of filling to spread on each triangle comes out to be about 1 tablespoon. I have made them several times and have never been disappointed. Next time, I may toast some sliced almonds and add them on top of the glaze. Thanks, Manami!
- 7 ounces almond paste (Odense)
- 1⁄2 cup sugar
- 4 ounces butter, at room temperature
- 1 large egg
- 2 tablespoons all-purpose flour
- 4 (8 ounce) packages crescent rolls
- toasted slivered almonds (optional)
Directions See How It's Made
- Preheat oven, with rack in center, to temp on crecent roll package.
- Grate the almond paste on the large hole side of the grater.
- With electric mixer, blend together the grated almond paste, sugar and butter until combined.
- Beat on high until creamed, for at least 2 minutes.
- Add egg and beat on high until a smooth paste, about 1 minute.
- Mix in flour until just incorporated.
- Unroll dough and separate into triangles.
- Spread with filling and almond slivers, if using.
- Roll dough towards point of triangle and curve into crescent shape.
- Bake according to time on package.
- Refrigerate any remaining filling for up to 4 days.
- *Filling can be frozen for up to 1 month. Thaw overnight in the refrigerator before using.*.