Almond Raspberry Crescent Rolls

Pamela Rappaport


At Christmas I shape the dough into a wreath for a more festive look. You can also substitute peach or apricot jam.

★★★★★ 1 vote
10 Min
15 Min


1 can(s)
refrigerated large crescent rolls
8 tsp
raspberry jam
2 oz
almond paste (approximate)
1/4 c
melted butter
1/4 c
sliced almonds
powdered sugar


1Preheat oven to 375.
2Unroll crescent rolls and separate.
3Place 1 teaspoon of jam and approximately 1 teaspoon of almond paste in center of large end and roll up. Be careful that the filling is contained. The almond paste I get is in a roll so I slice a thin slice. If in a can, crumble or flatten it out.
4Place on ungreased baking sheet.
5Mix together the melted butter and almonds and top the rolls with it.
6Bake for 10 to 12 minutes until golden.
7Remove to a rack to cool and sprinkle with powdered sugar.
8Alternate topping - Try drizzling with icing - 1/2 c powdered sugar, dash almond extract, stir in milk by teaspoon until drizzling consistency.

About this Recipe

Main Ingredient: Bread
Regional Style: Southern