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Honey Almond Rollups

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Preparation Time: 10 minutes

Honey Almond Rollups
  • 1 sheet frozen puff pastry, thawed
  • 1/2 cup honey
  • 1/4 cup melted butter
  • 1 tsp. ground cinnamon
  • 1 (6-oz.) bag Sunkist® Almond Accents® Honey Roasted sliced almonds, divided
Preheat oven to 375°F. Line a cookie sheet with parchment or quick release foil; set aside. Roll out pastry to 9x12-inch rectangle. Combine honey, butter and cinnamon until well blended; set aside 3 tablespoons of honey mixture. Brush the remaining honey mixture over the rolled out pastry. Sprinkle all but 3 tablespoons Almond Accents over the pastry; evenly spread almonds. Tightly roll pastry from the short end. Cut into 12 slices and place on prepared cookie sheet. Brush remaining honey mixture over slices. Bake for 10 to 15 minutes or until lightly browned and puffy. Half way through baking, sprinkle with reserved Almond Accents over each cookie; lightly press into cookie.

Makes 1 dozen cookies.

Preparation Time: 10 minutes
Baking Time: 10 to 15 minutes

Honey Almond Rollups

Preparation Time : 10 minutes

  • 1 sheet frozen puff pastry, thawed
  • 1/2 cup honey
  • 1/4 cup melted butter
  • 1 tsp. ground cinnamon
  • 1 (6-oz.) bag Sunkist® Almond Accents® Honey Roasted sliced almonds, divided

 
Preheat oven to 375°F. Line a cookie sheet with parchment or quick release foil; set aside. Roll out pastry to 9x12-inch rectangle. Combine honey, butter and cinnamon until well blended; set aside 3 tablespoons of honey mixture. Brush the remaining honey mixture over the rolled out pastry. Sprinkle all but 3 tablespoons Almond Accents over the pastry; evenly spread almonds. Tightly roll pastry from the short end. Cut into 12 slices and place on prepared cookie sheet. Brush remaining honey mixture over slices. Bake for 10 to 15 minutes or until lightly browned and puffy. Half way through baking, sprinkle with reserved Almond Accents over each cookie; lightly press into cookie.

Makes 1 dozen cookies.

Preparation Time: 10 minutes
Baking Time: 10 to 15 minutes

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