Dutch Crescent Pastries
- YIELDS
- 14 slices
- COOK TIME
- 25 Min
If you're from the state of Iowa, you've probably heard of "Dutch Letters" before. Well, we came up with our own version of this Dutch cookie favorite. Our Dutch Crescent Pastries are filled with a moist almond paste and sprinkled with coarse sugar, which make them taste fantastic!
What You'll Need
- 1/2 (8-ounce) package almond paste
- 1/2 cup granulated sugar
- 1 egg
- 1/2 teaspoon lemon extract
- 2 (8-ounce) cans refrigerated crescent rolls
- 1 egg white
- 2 teaspoon water
- Coarse sugar for sprinkling
What to Do
- Preheat oven to 350 degrees F.
- In a medium bowl, with an electric mixer, beat almond paste, granulated sugar, egg, and lemon extract until smooth. Divide mixture in half and place each half on a piece of wax paper about 14 inches long. Roll each portion into a 10- x 1/2-inch rope.
- Unroll 1 crescent dough on a flat surface and press seams together. Place an almond paste rope at the long end of dough. Roll up, press seam together, and tuck in ends. Place on baking sheet and form into an S shape. Repeat with remaining crescent dough and almond rope.
- In a small bowl, whisk egg white and water; brush over dough. Sprinkle with coarse sugar.
- Bake 25 to 30 minutes, or until golden brown. Cool on wire racks, then slice into 2-inch pieces.
Notes
If you like these Dutch pastry-style cookies, then you may want to check out our Dutch Treats, a lightly spiced cookie recipe!