Total Time: 25 minutes
- Prep: 10 minutes
- Cook: 15 minutes
- Servings: 8
- 1 Package of Pillsbury Crescent Rounds
- 7 oz or less of Almond paste
- 1/ 2 cup milk or dark chocolate chips
- 1 egg beaten
- 1 teaspoon heavy cream
- 1/2 cup blanched slivered almonds
- Confectioners sugar for dusting
Preheat oven to 475 degrees.
Take out a non stick baking sheet lined with parchment paper or a Silpat.
Carefully unroll the Pillsbury Crescent Round Dough.
Taking each round, unroll it to make a long strip.
Add pinches of almond dough along the strip and top with chocolate chips.
Carefully roll back into a round and place flat on the baking sheet.
In a small bowl beat egg and cream to form an egg wash.
Brush the egg wash over tops and sides of each roll.
Top each roll with blanched slivered almonds.
Bake for 10 minutes or until golden.
Remove from oven and let cool for a few minutes.
Dust with confectioners sugar.
Try substituting pistachio paste if you can find it.
Make sure edges are sealed tight to prevent unraveling.