Chocolate Raspberry Almond Pastries (Print Version)
# Ingredients:
→ Main items
01 -
1 package ready-to-bake crescent dough
02 -
6 ounces raspberries, fresh or frozen (keep frozen ones as is)
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1 cup dark or semi-dark chocolate pieces, split in half
04 -
1 large egg, whisked
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1/4 cup thin almond slices, with extra for topping if you want
06 -
1/2 teaspoon shortening (just helps make chocolate runnier for topping)
# Instructions:
01 -
Put an oven rack in the middle and warm it to 375°F. Cover your cookie sheet with parchment or a baking mat so nothing sticks.
02 -
Open the dough pack and pull apart the 8 triangles. Lay them out on your covered sheet, leaving gaps between them. Drop about 1 tablespoon chocolate pieces and some berries onto each triangle.
03 -
Roll each triangle from the fat end toward the pointy tip to make a moon shape. Bend them slightly for that half-moon look. Brush egg on top and scatter almond slices all over.
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Pop the tray in your hot oven and let them cook 9-11 minutes until they turn light gold. Cool them on the tray for a bit before adding chocolate on top.
05 -
Mix your leftover half cup of chocolate with shortening (if you're using it) in a bowl that's safe for the microwave. Heat it 15 seconds at a time, stirring after each, until it's all smooth. Drizzle this melted mix over your warm rolls and add more almonds if you'd like. They taste best eaten warm.
# Notes:
01 -
You can whip up these tasty berry almond rolls in just 15 minutes using only 5 basic ingredients.
02 -
Try swapping in 1/2 cup of Nutella instead of chocolate pieces inside for a different nutty flavor.
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Great to enjoy at morning meals, weekend brunches, or as an evening sweet with your coffee.