Tree Top


Apple Almond Ring


Apple Almond Ring

12 g Tree Top Infused Apples

237 g Tree Top Apple Juice

1 can refrigerated crescent rolls

28 g butter, melted

27.50 g brown sugar, packed

75 g almonds, chopped


60 g powdered sugar

30.6 g or 45.9 g milk


Preheat oven to 375 F. Spray large cookie sheet with cooking spray. Rehydrate apples in apple juice for at least one-half hour. Drain well.

Unroll dough on work surface; pinch all seams to seal. Press into a 12” x 8” rectangle.

In a small bowl, mix butter, brown sugar and well-drained apples. Spread to within a half inch of dough edges. Sprinkle with almonds.

Starting with long side of rectangle, roll up dough; pinch edge to seal. With a serrated knife, cut into 12 slices. Arrange slices on cookie sheet in a circle, overlapping slightly.

Bake 15 to 20 minutes, or until golden brown. Cool 5 minutes. Remove from cookie sheet to cooling rack.

In a small bowl, mix glaze ingredients until thin enough to drizzle. Drizzle over warm crescent ring.