Chocolate-Almond Croissants

From the kitchen of: Ava McAneney

Ingredients

1/2 8 ounce can almond paste, cut into small pieces

1/4 cup whipping cream, divided

4-ounce special dark baking chocolate, chopped

1 8-ounce package refrigerated crescent rolls (8)

1 egg, lightly beaten

1 tablespoon water

1/4 cup sliced almonds

1 tablespoon powdered sugar

Directions

1. Preheat oven to 350ºF. Lightly grease a baking sheet; set aside. For filling, in a medium bowl, combine almond paste and 1 tablespoon of the cream. Beat with an electric mixer on medium speed until nearly smooth. Add the remaining cream, 1 tablespoon at a time, beating until nearly smooth. Stir in chocolate.

2. Unroll dough and separate at perforations into eight triangles. Spoon filling onto wide ends of dough triangles; spread slightly. Starting at the wide end of each triangle, roll up dough around filling toward the point. Place, point sides down, on the prepared baking sheet; curve the ends.

3. In a small bowl, combine egg and the water. Brush dough lightly with egg mixture; sprinkle with almonds.

4. Bake in the preheated oven for 15 to 17 minutes or until golden brown. Transfer to a wire rack; cool slightly. Sprinkle lightly with powdered sugar. Serve warm.