Cinnamon Nut Twists (Крученые булочки с корицей и орехами из готового теста
Yield: 16 servings.
2 tubes (8 ounces each) refrigerated reduced-fat crescent rolls, 2 tablespoons reduced-fat stick margarine, 1/4 cup packed brown sugar, 1 tablespoon ground cinnamon, 1/3 cup finely chopped walnuts
Unroll both tubes of dough; press perforations and seams together to form two rectangles. Spread with margarine. Combine brown sugar and cinnamon; sprinkle over dough. Sprinkle with walnuts. Fold each rectangle in half, starting from a short side. Cut each into eight strips. Twist each strip and tie into knot. Place on non-greased baking sheets. Bake at 350° for 20 minutes or until golden brown. Serve warm.
Universal Lemon drizzle: 1 tbsp margarine, 1 tbsp lemon juice, 1 c icing sugar. Mix together completely softened margarine with 1 tbsp of lemon juice and the icing sugar.Make a thick paste, add more lemon juice to make a thick but pourable drizzle. Pour over completely cooled twists.
Recipe from "Taste of Home"
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