Raspberry Crescent Twists Recipes

RASPBERRY CRESCENT TWISTS

Raspberry Crescent Twists image

Make and share this Raspberry Crescent Twists recipe from Food.com.

Provided by Courtly

Categories Breakfast

Time 35m

Yield 8 twists

Number Of Ingredients 6

Ingredients

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

Steps:

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

Nutrition Facts : Calories 133.6, Fat 3.3, SaturatedFat 0.6, Cholesterol 14.2, Sodium 154.7, Carbohydrate 22.8, Fiber 1.4, Sugar 8.7, Protein 3.3

RASPBERRY CRESCENT SQUARES

Raspberry Crescent Squares image

Taken from Taste of Home's Holiday Recipe Card Collection 2008. "Refrigerated cresent roll dough makes preparing this lovely dessert a breeze. Guests will rave over the bars' flakey crust and fruity cheesecake-like flavor."

Provided by Shelby Jo

Categories Dessert

Time 45m

Yield 24 serving(s)

Number Of Ingredients 7

Ingredients

2 (8 ounce) tubes refrigerated crescent dinner rolls
2 tablespoons lemon curd
2 (8 ounce) cream cheese, softened
2 eggs, seperated
5 ounces seedless raspberry preserves (original recipe said 1/2 to 3/4 of a 9.5 oz. jar)
1 cup confectioners' sugar
1 tablespoon warm water

Steps:

Unroll 1 tube of crescent dough; press into the bottom of a greased 9 x 13 in baking pan sealing seams and perforations. In a bowl, combine curd, cream cheese, and egg yolks. Beat until smooth.
Spread cream cheese mixture over crescent dough. Drop preserves over cream cheese mixture and swirl with a spatula. Unroll remaining crescent dough, flatten dough, sealing seams and perforations. Lay flat on top of cream cheese mixture. Beat egg white until foamy and brush over dough.
Bake at 350 for 25-35 minutes or until dough is golden brown. Cool on a wire rack. Combine confectioners' sugar and water. Drizzle over crust. Chill well before cutting.

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4.5/5 (19)
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If using crescent rolls: Unroll dough on cutting board into 2 long rectangles. Press each into 12x3 1/2-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough on cutting board; cut into 2 long rectangles. Press each into 12x3 1/2-inch rectangle.
Spread raspberry filling on 1 dough rectangle to within 1/2 inch 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.
Bake 11 to 13 minutes or until deep golden brown. Remove twists from pan; place on cooling rack. Cool 10 minutes. Meanwhile, in small bowl, blend glaze ingredients until smooth.

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