Chocolate Almond Crescent Pastries

by admin on August 19, 2009


15-oz. pkg. Pillsbury All Ready Pie Crusts
1 cup ground almonds
¼ cup powdered sugar
½ tsp. almond extract
1 egg white
2 oz. (2 squares) semi-sweet chocolate, melted


½ cup powdered sugar
¼ tsp. almond extract
3 to 4 tsp. milk

Allow crusts to sit at room temperature for 15 to 20 minutes. In small bowl, combine almonds, ¼ cup powdered sugar, ½ tsp. almond extract, egg white and melted chocolate; blend well.

Heat oven to 425 degrees. Unfold each pie crust; peel off plastic sheets. Cut each crust into 24 wedges. Place about ½ tsp. of almond mixture at wide end of each wedge. Roll up, starting at widest end of each wedge and rolling to opposite point. Place point side down on ungreased cookie sheets. Bake at 425 degrees for 10 to 14 minutes or until light golden brown. Cool completely.

In small bowl, combine ½ cup powdered sugar, ¼ tsp. almond extract and enough milk for desired glaze consistency. Drizzle glaze over cooled pastries. Garnish with finely ground almonds if desired. 4 dozen pastries.

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