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Desserts: Crescent Coconut Almond Twist

Source of Recipe

Joan Piserchio


List of Ingredients

3/4 cup sliced almonds, toasted
2 tablespoons brown sugar
1 tablespoon butter, softened
3/4 cup coconut
1 tablespoon flour
1 teaspoon almond extract
1 egg, separated
8 ounces refrigerated crescent roll dough
2 teaspoons water

GLAZE frosting
1/3 cup + 1 tbl. powdered sugar
2 teaspoons milk
1/2 teaspoon almond extract


Recipe

Heat oven to 350ºF. Grease cookie sheet. Reserve 1 tbl. almonds for garnish. Place remaining almonds in ziplock bag and crush with rolling pin. In medium bowl, combine brown sugar and butter, mixing well. Stir in coconut, flour, 1 tsp extract, egg white and crushed almonds; mix well.

Unroll dough into 2 long rectangles. Firmly press perforations to seal. Press each to form 12x4 inch rectangle. Spread half of almond mixture in 2 inch wide strip lengthwise down center of each rectangle to within 1/4 inch of each end. Fold sides over filling; pinch edges to seal. With rolls side by side and starting at one end, carefully overlap rolls 2 times to form 1 twist; press ends to seal. Place twist on greased cookie sheet.

In small bowl, combine egg yolk with water, beating well. Brush over twist. Bake at 350ºF for 19-25 minutes or until golden brown. Cool 10 minutes. Remove from cookie sheet and place on wire rack to cool.

In small bowl, combine powdered sugar, milk and 1/2 tsp extract, blending until smooth. Drizzle over twist and garnish with reserved almonds. To toast almonds, spread on cookie sheet; bake at 350ºF for 4-7 minutes or until light golden brown, stirring occasionally.