Danish Almond Crescent Ring

• 1/4 cup sugar
• 3 tablespoons butter softened
• 3 1/2 ounce almond paste tube, broke in pieces
• 8 ounce crescent roll dough
• 1 each eggs beaten
• 2 teaspoons sugar
• 1/4 cup almonds sliced

1. Heat oven to 375F (190C).
2. Lightly grease cookie sheet.
3. In small bowl using fork, combine sugar, margarine and almond paste; mix well.
4. Set aside.
5. Unroll dough into 2 long rectangles; overlap long sides to form 1 large rectangle.
6. Firmly press perforations to seal.
7. Press or roll out to 16x8 inch rectangle; cut lengthwise into three equal strips.
8. Place 3 tablespoonfuls filling mixture evenly down center of each strip.
9. Gently press filling to form 1 inch wide strip.
10. Overlap sides of dough over filling; firmly pinch edges to seal.
11. On ungreased cookie sheet, loosely braid 3 filled strips.
12. Form braid into ring; opinch ends of strips together to seal.
13. Brush with egg; sprinkle with sugar and almonds.
14. Bake at 375F (190C) F for 15 to 22 minutes or until golden brown.
15. Cool 5 minutes; remove from cookie sheet.
16. Serve warm.

sugar, butter, crescent roll, eggs, sugar, almonds

Taken from recipeland.com/recipe/v/danish-almond-crescent-ring-38132 (may not work)