By Linorama on December 13, 2002
Photo by bkellum
Photo by bkellum
"Decadent! Starting with refrigerater crescent rolls makes this incredibly easy, but no one would ever guess. Whenever I take it somewhere I have started taking the recipe along, because people always ask for it. In fact, that's how I got it too!"
Serving Size: 1 (476 g)
Servings Per Recipe: 1
"Definitely added to my list. Tried it out at Camp and boy was this recipe ever requested. Easy, tasty and impressive in appearance. Good job!"
"These are absolutely wonderful! So easy to make (and who would have ever guessed they start out with crescent rolls). This is a great recipe when you need to come up with a desert on short notice. Thank you so much for sharing these, Linorama. :-)"
"So easy and an instant hit at our house. I thought about making an almond icing to go on top but changed my mind because I was feeling lazy. It was great without but also would have been good with."
"These are wonderful. Easy & delicious. How can you go wrong. I've even cut the recipe in half with outstanding results. Highly recommend. Thanks Linorama for a terrific recipe!"
"Very yummy and easy! I was looking for a simple almond pastry. Although, next time I will cut back on the amount of almond extract. Too much almond flavor. I prefer real almonds to flavoring. Glad I found this recipe! Thanks for sharing ;-)"
"I made this in small baking pan that fit into toaster oven, so it was thicker than those of you who followed directions & used 9X13 inch pan. They now have the cresent dough in sheet form in tubes, not cut for cresent rolls, and that worked out perfectly for this recipe. The only thing I added (due to concern that some of the sliced almonds might fall off top while eating), I brushed a tiny little bit of melted orange marmelade on top of almonds. THIS IS A KEEPER! SUPER easy, SUPER fast....DELICIOUS enough for company! I'm VERY happy to have this recipe & will make sure its one handed down to my daughter & 2 granddaughters!"
"I made this for my church this weekend. One of my friends said it was elegant. It is sooooo easy to make and tastes incredible. The best recipe I've tried in a long time. I'd give it ten stars!"
"I was craving an almond pastry and decided to try this recipe. It was really good! In case anyone is wondering, I used the Reduced Fat Crescent Rolls as well as Fat-free Cream Cheese and they turned out great. It doesn't affect the recipe at all. I also made individual pastries instead of one large one. I would definitely suggest serving them warm so the filling is soft."
"I made this today and it was a GIANT HIT!! The only thing I added was some seedless raspberry preserves on top of the cream cheese. We love it!!"
"I've made this about 5 times now and it always impresses everyone until I break down and confess I didn't actually make the pastry. Recently, I used lemon extract instead of almond by accident and it was still tasty; although perhaps a bit too much on the lemony side... The filling has lots of potential for experiementation- easy to make and would work in other recipes (i.e. layer cake filling...)"
"I made this for work today, and it was wonderful. Lots of great complements and requests for the recipe! Excellent and I will add this to my standby list for potlucks, etcs! Thanks Linorama!"
"This recipe is so easy and remind me of a bakery in Pella Iowa. Made as directions say then used 1/4 cup apple butter in cream cheese and used sliced almonds on top also used 1/8 teaspoon of almond extract in egg wash. Presentation was Awesome! Thanks for a easy yet elegant looking I slaved for hours in the hot kitchen for you recipe."
"AWESOME!!!!!! I have made these several times now. They are a hit and sooo easy I have the recipe memorized!! Try it, you will love it!!"