Pillsbury crescents filled with almond paste, toasted almonds, and peaches and glazed with white chocolate.
Toasted Almond Peach Crescents
Ingredients
- 2 tubes Pillsbury Crescents regular size
- 1 12.5 oz. can Almond Paste
- 2 14.5 oz. cans Peaches
- 1 2 oz. pouch Almond Slivers
- 1 4 oz. White Chocolate Bar
- 2-3 Tbsps. Coconut Oil
Instructions
- Heat oven to 375 degrees F.
- Drain and rinse peaches.
- Heat 1 tbs. coconut oil in a frying pan.
- Add slivered almonds.
- Stir almonds frequently. Remove from heat when lightly browned.
- Place peaches, almond paste, and almonds into separate bowls.
- Lay parchment paper on a baking sheet.
- Unroll crescent rolls onto parchment paper.
- Spread 2 tablespoons almond paste on each crescent.
- Sprinkle 1-2 tablespoons almonds over the almond paste.
- Place one peach section at the top of the crescent roll.
- Roll up crescents.
- Bake for 12 minutes, until lightly browned.
- Remove from oven and let cool.
- Heat on low 1 tablespoon coconut oil in a double boiler.
- Add white chocolate bar.
- Stir until smooth.
- Drizzle melted chocolate over crescents.
- Top with slivered almonds.
- Let cool.
Notes
Steps
Heat oven to 375 degrees F. Drain and rinse peaches.
Heat 1 tbs. coconut oil in a frying pan.
Add slivered almonds. Stir almonds frequently. Remove from heat when lightly browned.
Place peaches, almond paste, and almonds into separate bowls.
Lay parchment paper on a baking sheet. Unroll crescent rolls onto parchment paper.
Spread 2 tablespoons almond paste on each crescent.
Sprinkle 1-2 tablespoons almonds over the almond paste.
Place one peach section at the top of the crescent roll.
Roll up crescents.
Bake for 12 minutes, until lightly browned. Remove from oven and let cool.
Heat on low 1 tablespoon coconut oil in a double boiler.
Add white chocolate bar.
Stir until smooth.
Drizzle melted chocolate over crescents.
Top with slivered almonds.
Let cool until the chocolate sets (is firm).
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