1 pkg reduced fat refrig. crescent rolls3 kiwi, peeled and sliced 1 can(11 oz) of mandarin orange segments, drained and patted dry 2 large limes 1 container (8 oz) of fat-free frozed whipped topping, thawed 1/2 cup powdered sugar 1/4 cup sliced almonds, finely chopped powdered sugar (to sprinkle/decorate napoleons)
Preheat oven to 375 degrees. Lightly flour baking pan. Unroll crescent dough across length of pan; pinch seams to seal. Lightly sprinkle dough with flour. Pat dough or roll dough evenly to cover bottom of pan. Prick dough using pastry tool. Bake 12-15 minutes or until light golden brown. Remove from oven; cool 10 minutes on a cooling rack. Carefully remove pastry from pan to cooling rack; cool completely.
Transfer pastry to a cutting board. Using a pizza cutter, cut pastry crosswise into six rows and lengthwise into four rows to make 24 2 1/2 inch squares. Slice kiwi using an egg-slicer. Place on kiwi slice and one orange segment onto each pastry square.
Using a zester/scorer, zest one lime to measure 1 tsp zest. Finely snip zest with kitchen shears. Juice limes using juicer to measure 2 Tbsp. juice. In a large bowl, combine whipped topping, powdered sugar, lime zest and juice; mix until smooth and slightly thickened. Place filling into a icing decorator or pastry decorator. Pipe a 1 1/2 inch rosette onto each pastry square, refilling decorator as needed.
Finely chop almonds using a food chopper, sprinkle over rosettes. Lightly sprinkle with powdered sugar. Place one pastry square on top of another, press down lightly. Repeat with remaining pastry squares. Serve immediately.
Julie A. Free - email@example.com
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