Ingredients
1/4
cup apricot preserves
2
tablespoons almond paste (from 4-oz can)
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Rounds (8 Count)
3
tablespoons Pillsbury BEST® All Purpose Flour
2
tablespoons packed brown sugar
1
tablespoon butter, softened
1
teaspoon grated lime peel
Preparation
Heat oven to 375°F. Lightly spray 8 regular-size muffin cups with Crisco® Original No-Stick Cooking Spray. In small bowl, beat preserves and almond paste with electric mixer on medium speed 1 minute or until blended; set aside.
Unroll crescent rounds into strips. Brush each strip with almond mixture. Using sharp knife, make cuts 1 inch apart on one long side of each strip, cutting 3/4 of the way toward the opposite side. Beginning at one end, roll up each strip. Gently spread top open, forming petals. Place petal side up in muffin cups.
In small bowl, mix flour, brown sugar and butter with fork until crumbly. Stir in lime peel. Sprinkle mixture evenly over top of each cup. Bake 10 to 15 minutes or until golden brown. Cool 3 minutes. Remove from pan to cooling rack. Serve warm.
