*  Exported from  MasterCook  *

                       Danish Almond Crescent Ring

Recipe By     : Lynette Theodore, Friendship, WI
Serving Size  : 8    Preparation Time :0:00
Categories    : Coffee Cake

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  c             Sugar
   3      tb            Butter -- softened
   3 1/2  oz            Almond paste -- broked in pieces
   8      oz            Refrigerated crescent rolls
   1                    Egg -- beaten
   2      ts            Sugar
     1/4  c             Sliced almonds

Heat oven to 375°F. Lightly grease cookie sheet. In small bowl using
fork, combine sugar, butter, and almond paste; mix well. Set aside.
Unroll dough into 2 long rectangles; overlap long sides to form
1 large rectangle. Firmly press perforations to seal. Press or roll
out to 16x8" rectangle; cut lengthwise into three equal strips. Place
3 tb filling mixture evenly down center of each strip. Gently press
filling to form 1" wide strip. Overlap sides of dough over filling;
firmly pinch edges to seal. On ungreased cookie sheet, loosely braid
3 filled strips. Form braid into ring; pinch ends of strips together
to seal. Brush with egg; sprinkle with sugar and almonds. Bake at
375°F for 15 to 22 minutes or until golden brown. Cool 5 minutes;
remove from cookie sheet. Serve warm.

Yield: 8 Servings

Per serving; 250 cal, 5 g protein, 24 g carbs, 15 g fat,
35 mg cholesterol, 290 mg sodium

Recipe FROM: Pillsbury Classic Cookbook #86, 33rd Bake-Off, p.44

Formatted by: bobbi744@acd.net ICQ#2099532


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