by Laura Petersen Pinkcakeplate.com
A delicate chocolate almond pastry using American Heritage® Chocolate
by Laura Petersen
1.Preheat oven to 350 degrees.
2.Grate chocolate with grater and set aside. Crumble almond paste set aside.
Unroll crescent roll dough and pinch perforations together to seal. Sprinkle even ly with almond paste and then with grated chocolate.
From wide end of rectangle start rolling dough as tight as possible. Pinch edge of dough to seal pinwheel.
Using unflavored dental floss slide under end of roll about ½ inch from edge, bring ends of floss over top of roll crossing. With ends crossed gently pull floss to cut through dough.
Carefully move pinwheel to parchment covered baking sheet. Repeat until all pinwheels are cut, One roll will make 11-12 pinwheels.
4.Bake in oven preheated to 350 degrees, for 15-20 minutes our until golden brown. Remove from oven and let cool.
To make glaze place powdered sugar in bowl and add vanilla and then milk one teaspoon at a time until desired consistency is reached. If too thin add more powdered sugar if too thick add milk on teaspoon at a time.
Drizzle over cooled pinwheels.