A decadent pastry that is ready in a pop!

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Brenda Stanley
Tales of the Dinner Belle

Belle's Streusel
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I love pastry. The flaky, sweet and buttery flavors can’t be beat. However, baking these delights is a whole other story. The measuring, rolling out the dough, and precise measuring are things I would rather do without -- and I’ve found the perfect way to get around it.

My streusel is everything that is wonderful about pastry, but without the hassle.

It is still fresh-baked and warm out of the oven, but there is no mixing, no measuring and no wondering if it is going to all turn out. I use the crescent dough in the can -- the one that sounds like an M-80 going off when you try to open it. I use jam and a unique ingredient -- almond paste. It comes in a tube and is found in the baking section of the grocery store.

This streusel will melt in your mouth and have your family begging for more. So, pop open a can, scare the cat, and in less than 30 minutes you can be enjoying this sweet and flaky favorite.

Belle’s Streusel

  •  2 cans refrigerated crescent rolls
  • Jam (any flavor)
  • Almond paste
  • 1/2 teaspoon almond extract
  • 1 cup powdered sugar
  • 1-2 teaspoons milk

Unroll and place the rolls from the first can on a greased cookie sheet, forming a circle, overlapping each other with the corners facing out. It will somewhat look like the Star of David. Spread the jam all over the circle, leaving about a 1/2-inch edge clean. Slice the almond paste into very thin circles and place on top of jam, but not covering everything or it will be too sweet (use about half the tube). Place the second can of rolls over the top and seal the dough all around the circle. Bake at 375 for 20 minutes or until golden brown. Remove from oven and cool. Whisk together the powdered sugar and almond extract. Slowly add the milk and whisk until it can be drizzled over the streusel. Cut into sections.

Brenda Stanley is the mother of five children, including two sets of twins, and a grandmother of three. She is a cookbook author and novelist. For more recipes and information, visit her website www.talesofthedinnerbelle.com.

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