Prep 30 mins
Cook 12 mins
These crescents are easy to prepare and it looks as though you have spent the whole day in the kitchen. Found on Odense.com.
- 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)
- 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.*.
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!