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Chocolate Nut Pinwheels
2 cans crescent roll dough
2 Tablespoons butter, softened
4 Tablespoons
Valle dell’Etna nut cream (Almond, Hazelnut, Pistachio, Espresso)
1/2 cup grated chocolate of your choice
1/4 cup chopped toasted nuts to match nut cream
2 Tablespoons powdered sugar

Preheat oven to 375. For ease of rolling, do this on waxed paper or parchment paper. Open one can of crescent roll dough and spread out as one piece. Pinch the seams together so you have one large piece of dough. Spread with half of nut cream, half of grated chocolate, half of chopped nuts. Roll up jelly-roll style and slice into 10 pieces. Bake in a buttered round cake pan for 11-13 minutes or until golden. Sift powdered sugar over the top and serve warm or at room temp. Great for afternoon tea! These can be made ahead and refrigerated, covered, until you want to pop them in the oven. They make a great gift for a busy hostess! Makes 20.

 


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