Ingredients Jump to Instructions ↓

  1. 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

  2. 1/4 cup blanched slivered almonds, toasted*

  3. 1 tablespoon butter or margarine

  4. 1 tablespoon sugar

  5. 1/4 teaspoon almond extract

  6. 2 eggs

  7. 1/4 cup flaked coconut

  8. 1/2 cup fresh or frozen (thawed) raspberries (about 24 raspberries)

  9. 1/4 cup white vanilla baking chips

  10. 1/2 teaspoon vegetable oil

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. Unroll dough on work surface (if using crescent rolls, pinch seams to seal); press or roll out dough into 16x8-inch rectangle. Cut into 8 (4-inch) squares. Press 1 square in bottom and up side of each of 8 ungreased regular-size muffin cups.

  2. In food processor with metal blade, place almonds and 1/4 cup white vanilla baking chips. Cover; process using quick on-and-off motions until coarsely chopped. Add butter, sugar, almond extract, eggs and coconut; process until well blended.

  3. Place 2 raspberries in center of each dough-lined muffin cup (reserve remaining berries for garnish). Spoon about 2 tablespoons almond mixture onto raspberries in each.

  4. Bake 16 to 20 minutes or until golden brown. Cool 5 minutes. Remove from muffin cups.

  5. In small microwavable bowl, microwave drizzle ingredients uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted. Drizzle onto cups; top each with 1 raspberry. Serve warm.


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