Sugar-Crusted Almond Pastries and a Bird in the Bush

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These Sugar-Crusted Almond Pastries are so good they should be illegal! An easy crust made from refrigerated crescent dinner rolls is topped with a crispy, crunchy, buttery topping of sugar, browned butter and toasted almonds. Oh, my! I’m not usually a fan of refrigerated dinner rolls, which bake up bland and bready. But here they are genius, contrasting with the crunch of the topping. So before the cops come, give them a try!

Sugar-Crusted Almond Pastries

2 (8-oz) cans refrigerated crescent dinner rolls
1/2 cup butter
2 cups sliced almonds (6-oz. bag)
1-1/3 cups sugar

First, toast the almonds. Spread them on a baking sheet and pop into a 350 degree oven for about 10 minutes, or until golden brown. Stir them halfway through baking. Set aside to cool. (Keep oven on and increase heat to 375 degrees.)

Your oven should be on at 375 degrees. Unroll dough into four rectangles and place as below. Press them together.

Melt butter in a medium sauce pan over low heat. Cook and stir for about five minutes or until light golden brown. Watch carefully–it can burn easily.

Add the toasted almonds and sugar to the browned butter.

Butter, sugar, almond mixture.
Butter, sugar, almond mixture.

Spread the mixture over the dough evenly. Bake for about 11 minutes or until crust is golden brown. Cool 30 minutes before cutting into 24 squares.

Baking notes: Supposedly, a 6-ounce bag of sliced almonds is 1-1/2 cups, but in my kitchen it fluffed up to two cups. The 6-ounce bag is plenty. The original recipe called for slivered almonds, but I like the crunch and color of the sliced. It’s up to you! Some refrigerated crescent rolls are only 7.5 ounces, but I don’t think it would pose a problem.

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A Bird in the Bush

Everything is a matter of perspective, and most people would consider my garden to be a quiet place. Just the soft sound of weeds growing. From the avian perspective, though, the place is a madhouse. Robins have been gathering, and I have noticed a number of very young sparrows. The delicate ponk-ponk-ponk of the woodpeckers, both downy and red-bellied, can often be heard. And here is a little sparrow hiding, or trying to hide, in the shrubbery.

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And, a robin, posing. The light on his feathers is so lovely. Take care. Fran

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