JANUARY 30TH – CROISSANT

Chocolate Almond Croissants

½ (8 oz.) can almond paste, cut into small pieces

¼ c. whipping cream

1 Tbsp. water

4 oz. dark baking chocolate, chopped

1 (8 oz.) pkg. refrigerated crescent rolls (8 rolls)

1 egg, lightly beaten

¼ c. sliced almonds

1 Tbsp. powdered sugar

Preheat oven to 350°. Lightly grease a baking sheet; set aside. For filling: in medium bowl, combine almond paste and 1 Tbsp. cream. Beat with an electric mixer on MEDIUM until nearly smooth. Add remaining cream, 1 Tbsp. at time, beating until nearly smooth. Stir in chocolate. Unroll dough and separate at perforations into eight triangles. Spoon filling onto wide ends of dough triangles; spread slightly. Starting at wide ends of dough triangles; roll up dough around filling toward the point. Place, point sides down on baking sheet, curve the ends. In small bowl, combine egg and water. Brush dough lightly with egg mixture; sprinkle with almonds. Bake for 15-17 minutes or until golden brown. transfer croissants to wire rack; cool s lightly. Sprinkle lightly with powdered sugar. Serve warm. Makes 8 croissants. To make ahead: prepare and bake as directed; cool completely. Place croissants in s single layer in airtight container; cover. Store at room temperature for up to 3 days. To serve: preheat oven to 350. Arrange croissants on ungreased baking sheet. Bake for 5-6 minutes or until warm.

1/12/18