Crescent Coconut Almond Twist - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Add a new twist to crescent roll dough, and you'll come up with a tasty almond coffee cake.
Ingredients
- 3/4 cup sliced almonds, toasted
- 2 tablespoons packed brown sugar
- 1 tablespoon butter or margarine, softened
- 3/4 cup coconut
- 1 tablespoon all-purpose or unbleached flour
- 1 teaspoon almond extract
- 1 egg, separated
- 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
- 2 teaspoons water
Instructions
- Heat oven to 350 °F. Grease cookie sheet. Reserve 1 tablespoon almonds for garnish. Place remaining almonds in food-storage plastic bag; crush with rolling pin.
- In medium bowl, mix brown sugar and butter. Stir in coconut, flour, 1 teaspoon almond extract, the egg white and crushed almonds; mix well.
- If using crescent rolls: Unroll dough into 2 long rectangles. Firmly press perforations to seal. Press each to form 12x4-inch rectangle. If using dough sheet: Unroll dough; cut into 2 long rectangles. Press each to form 12x4-inch rectangle.
- Spread half of almond mixture in 2-inch-wide strip lengthwise down center of each rectangle to within 1/4 inch of each end. Fold sides over filling; pinch edges to seal.
- With rolls side by side and starting at one end, carefully overlap rolls 2 times to form 1 twist; press ends to seal. Place twist on cookie sheet. In small bowl, beat egg yolk and water, using fork. Brush over twist.
- Bake 19 to 25 minutes or until golden brown. Cool 10 minutes. Remove from cookie sheet to cooling rack.
- In small bowl, mix glaze ingredients. Drizzle over twist. Garnish with reserved almonds. Cut into diagonal slices. Serve warm or cool.
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