Ingredients
1/4
cup sugar
3
tablespoons butter or margarine, softened
3 1/2
oz almond paste, broken into pieces
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
1
egg, beaten
2
teaspoons sugar
2
to 4 tablespoons sliced almonds
Preparation
Heat oven to 375°F. Lightly grease cookie sheet. In small bowl, mix sugar, butter and almond paste with fork until well mixed. Set aside.
Unroll dough into 2 long rectangles. Overlap long sides 1/2 inch to form 1 large rectangle; firmly press perforations and edges to seal. Press or roll to form 16x9-inch rectangle. Cut rectangle lengthwise into 3 equal strips.
Spoon 3 tablespoons almond paste mixture evenly down center of each strip. Gently press filling to form 1-inch-wide strip. Fold sides of dough over filling; firmly pinch edges to seal.
On cookie sheet, loosely braid the 3 filled strips. Shape braid into ring; pinch ends of strips together to seal. Brush with beaten egg. Sprinkle with 2 teaspoons sugar and the almonds.
Bake 15 to 22 minutes or until golden brown. Cool 5 minutes. Remove from cookie sheet. Serve warm.
