|Whisk that yolk.|
|Making the filling.|
|Flour your pan. I should have spread this out a bit better. Oh well, next time. =)|
|Sugar, sugar, gotta melt some sugar. =)|
|Spread the sugary mix onto the dough and then fold into a burrito-like shape.|
|Then cut the long burrito into 6th's.|
|The parchment paper makes anything look heavenly.|
|Some people learn the hard way. =/|
|Good Appetite...eh...I like it the Julia Child, French way...|
- 1 egg
- 2 tablespoons milk
- 1 cup Progresso® plain bread crumbs
- 2 tablespoons granulated sugar
- 2 tablespoons butter, melted
- 1/4 cup water
- 2 teaspoons almond extract
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 tablespoon light corn syrup
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
- 1/3 to 1/2 cup sliced almonds
- 1 cup powdered sugar
- 2 tablespoons water
- Heat oven to 375°F. Line cookie sheet with cooking parchment paper. In medium bowl, beat egg lightly with wire whisk. Place half of egg (about 1 1/2 tablespoons) in custard cup; beat in milk until blended and set aside. To remaining egg in bowl, stir in remaining filling ingredients until well blended.
- Meanwhile, in 1-quart heavy saucepan, mix glaze ingredients. Heat to boiling. Remove from heat; cool while making rolls.
- On lightly floured work surface, unroll dough; press into 12x8-inch rectangle, firmly pressing perforations to seal. Spoon filling into 12x2-inch strip lengthwise down center 1/3 of dough. Fold 1/3 of dough over filling. Fold filling-topped section over last 1/3 of dough so seam is on bottom of folded dough. With hand, gently flatten 1-inch-wide strip of dough along one long side of folded dough. Cut folded dough crosswise into 6 (2-inch) pastries. Along flattened edge of each pastry, cut 1-inch-long cuts about 1/2 inch apart.
- Lightly brush egg-milk mixture over each pastry. Place almonds on plate; invert each pastry onto almonds and press gently so almonds stick to dough. Place almond side up on cookie sheet, spreading each cut slightly to form claw shape. Sprinkle remaining almonds over top of pastries.
- Bake 15 to 18 minutes or until golden brown. Remove to wire rack; cool 5 minutes. Drizzle cooled glaze over each pastry. In another small bowl, mix icing ingredients until smooth (if icing is too thick, add 1/2 teaspoon water at a time until drizzling consistency). Drizzle icing over cooled pastries.
( I suggest doing step 2 last... if you don't believe me just read about my disaster below.)
By the time I was ready to pour the glaze on, it was hard as a rock, and I was having a very hard time stirring it. See burnt picture above. You see, I thought I could just reheat the glaze and it would be smooth, but N-O it all turned black and started steaming. Then I decided I would get rid of the steam by pouring cold faucet water on it. (facepalm) That just made the glaze stuck again.
So long story short, I highly recommend doing step 2 last. =)
GB2- God Bless, Go Bake!!!