Raspberry Crescent Ring
Source of Recipe
My friend Rose
Raspberry Crescent Ring
Makes 12 servings
Kringle Ingredients:
2 refrigerated (8-ounce) crescent dough, Pillsbury®
1 tube (7-ounce) almond paste, Odense®
1/4 cup raspberry or cherry jam, Smucker's®
Glaze Ingredients:
1 cup confectioners sugar, C&H®
1/4 teaspoon almond extract, Schilling®
1 tablespoon water
Prep time: 20 minutes
Baking time: 20-25 minutes
Cooling time: 15 minutes
Assembly time: 15 minutes
PREPARATION:
For the kringle:
Pre-heat oven to 375F° degrees.
Unroll crescent dough.
Separate into 16 triangles of dough.
Overlap 8 dough triangles, placing longest ends inwards, to form a circle of dough.
Build a second circle with remaining 8 flags of dough.
Flatten almond paste into disc.
Place between 2 sheets of plastic wrap, then roll into a circle that is 1 inch smaller than the dough circle.
Remove plastic wrap and place almond paste disc on top of one of the dough circles.
Spread with jam.
Place remaining dough circle on top of jam and pinch edges to close and form a seal.
Transfer to a cookie sheet or pizza pan and bake for 15-20 minutes or until golden-brown.
Remove from oven and allow to cool for 10 minutes.
When completely cool, cut out center of kringle with a three inch cookie cutter.
For the glaze:
Mix together confectioners sugar, almond extract, and water until smooth.
Using a spatula, spread half of the glaze over warm kringle.
Let the first layer of glaze set about 10 minutes before spreading on remaining glaze.
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