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    Chocolate Almond Crescent Braid


    Source of Recipe


    Pillsbury Bakeoff Recipes cookbook

    List of Ingredients





    2 ounces semisweet chocolate, melt and cool
    1/3 cup sugar
    1/4 cup sour cream
    2 tablespoons chopped almonds, toasted
    1 can refrigerated crescent rolls

    GLAZE:
    1/2 cup powdered sugar
    1/4 teaspoon almond extract
    3 teaspoons milk
    2 tablespoons sliced almonds, toasted

    Recipe



    Heat oven to 350ºF. In small bowl, combine chocolate, sugar and sour cream; blend till smooth. Stir in 2 tbl. chopped almonds. On ungreased cookie sheet, unroll dough into 2 long rectangles. Overlap long sides to form 14x7 inch rectangle, then firmly press perforations and edges to seal.

    Spread chocolate mixture in 2" strip lengthwise down center of dough to within 1/2 " of ends. Make cuts 2" apart on each side of rectangle just to edge of filling. To give braided appearance, fold strips of dough at angle halfway across filling, alternating from sides. Fold ends under to seal. Bake at 350ºF for 18-23 minutes or til golden brown. Cool for 5 minutes, then remove to a wire rack.

    In small bowl, combine glaze ingredients; blend till smooth. Drizzle over warm braid. Sprinkle with 2 tbl. almonds. Cool slightly and cut into 8 slices. Store in fridge. To toast almonds, spread in thin layer on plate; microwave on high for 2-4 minutes or til light golden brown, stirring frequently.

 

 

 

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