Chocolate Almond Croissants
1 can (8 oz) refrigerated reduced-fat crescent rolls
1 box (7 oz) almond paste (not marzipan)
2 bars (1.55 oz each) milk chocolate, 1 bar cut in 8 equal pieces
1 tsp sugar
Heat oven to 375°F.
Have a baking sheet ready.
Unroll dough; separate wedges.
Measure 1 Tbsp almond paste and divide in half. Press each half into a 1 1/2 x 1-in. rectangle. Repeat 3 times.
Place a rectangle on bottom of each wedge. (Wrap rest of almond paste well; freeze for another use.)
Top almond paste with the chocolate pieces.
Roll up dough as shown on package.
Place on baking sheet; sprinkle each with 1/8 tsp sugar.
Bake as package directs.
Remove to a wire rack to cool slightly.
Break up other chocolate bar; put into a 1-qt ziptop bag.
Microwave at 10-second intervals until melted. Snip a tip off a corner of bag and pipe chocolate on croissants.
Serve warm, or at room temperature.
Per serving: 198 cal, 4 g pro, 23 g car, 0 g fiber, 10 g fat (3 g sat fat), 3 mg chol, 238 mg sod
Replace milk chocolate with bittersweet or semisweet.
Use a teaspoon of raspberry jam instead of chocolate in each croissant.
To decorate, sift confectioners’ sugar on croissants instead of piping on chocolate.
Pairs Well With
From Woman's Day