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Wednesday, February 12, 2014

Cranberry Apple Crescent Rolls


If you are reading this from NZ or Australia, just stop. You can't get canned crescent rolls in your stores (not sure if this is a good or bad thing), so this will just depress you. Because these were delicious.

I saw these over on Life and Kitchen, and since we had all the "stuff", I made a batch (or two) of these for breakfast.

Source: adapted only very very slightly from Life and Kitchen

CRANBERRY APPLE CRESCENT ROLLS

INGREDIENTS:
  • 1 can crescent rolls
  • 1/4 cup butter, softened
  • 1 Tablespoon brown sugar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • a dash of salt
  • 1/2 cup diced apples
  • 1/4 cup dried cranberries (I used a dried berry blend of cherries, blueberries, raspberries and cranberries)
  • 1 Tablespoon milk
  • 1/2 cup powdered sugar
  • 1/4 cup sliced almonds

 DIRECTIONS:
  1. Preheat the oven to 375 degrees.
  2. Separate the rolls into eight equal triangles on baking stone, or parchment lined baking sheet. 
  3. In a bowl, mix the butter, brown sugar, cinnamon, nutmeg, and salt.  Fold in the apple and cranberries.
  4. Spread the mixture on the crescent triangles and roll them up tightly, using the long edge first (about a Tablespoon and a half will fit in each)
  5. Leave at least two inches between each roll and bake until they are golden and puffy, about 11-13 minutes.
  6. While the rolls are baking, mix the milk and powdered sugar until they form a glaze. 
  7. Lightly toast the almonds in a frying pan over medium heat (watch super close, I burned my first batch)
  8. Remove the rolls from the oven and let them cool for about 5 minutes. 
  9. Drizzle the glaze over the top and immediately sprinkle with almonds.