Raspberry Almond Chocolate Crescents (Print Version)
# Ingredients:
→ Base ingredients
01 -
1 tube refrigerated crescent roll dough
02 -
6 ounces fresh or frozen raspberries (if frozen, don't thaw)
03 -
1 cup bittersweet or semisweet chocolate chunks, divided
04 -
1 large egg, beaten
05 -
1/4 cup sliced almonds, plus extra for garnish if desired
06 -
1/2 teaspoon shortening (optional, helps thin chocolate for drizzling)
# Instructions:
01 -
Position a rack in the middle of your oven and heat it to 375°F. Line a baking sheet with parchment paper or a silicone mat to prevent sticking.
02 -
Unroll the package of crescent dough and separate into 8 triangles. Arrange them on your prepared baking sheet with some space between each. Sprinkle about 1 tablespoon of chocolate chunks and a few raspberries on each triangle.
03 -
Starting from the wide end, roll each triangle toward the pointed end to form a crescent shape. Gently curve the dough to create that classic crescent look. Brush the tops with beaten egg and sprinkle generously with sliced almonds.
04 -
Slide the baking sheet into your preheated oven and bake for 9-11 minutes, until the crescents turn a light golden brown. Let them cool on the baking sheet for a few minutes before adding the chocolate drizzle.
05 -
For the chocolate drizzle, combine the remaining 1/2 cup chocolate chunks with the shortening (if using) in a microwave-safe bowl. Heat in 15-second intervals, stirring between each, until completely smooth. Drizzle the melted chocolate over your warm crescents and sprinkle with additional almonds if desired. Serve while still warm for the best experience.
# Notes:
01 -
These decadent raspberry almond crescents come together in just 15 minutes with only 5 main ingredients.
02 -
For a twist, substitute 1/2 cup of Nutella for the chocolate chunks inside the crescents for a unique hazelnut flavor.
03 -
Perfect for breakfast, brunch, or as a sweet dessert with coffee.