Ingredients: |
Ingredients: 2/3 cup husked hazelnuts (optional)
2 1/2 Tbsp. unsalted butter, plus more for greasing dish
1/2 cup packed golden brown sugar
2 Tbsp. agave
1 tsp. fresh lemon juice
Flour for dusting
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 8-oz. tube refrigerated crescent rolls
1/8 tsp. flaky sea salt, such as Maldon
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Directions: |
Directions:Position the rack in the center of the oven and preheat to 375º.
Place the hazelnuts on a rimmed baking sheet and toast in the oven until fragrant and light golden, 12 to 15 minutes. Remove from the oven and cool. Finely chop the nuts and set aside. (optional)
Lightly butter a 9-inch diameter glass or ceramic pie dish. Place 2 1/2 Tbsp. butter in a small saucepan and stir over medium heat until melted. Stir in 1/4 cup brown sugar, agave and lemon juice. Pour the butter and sugar mixture into the prepared pie dish. Sprinkle 1/3 cup toasted hazelnuts evenly over the syrup in the dish and set aside. Mix the remaining 1/4 cup brown sugar, cinnamon and nutmeg in a small bowl.
Gently unroll the crescent roll dough on a lightly floured work surface and firmly press and pinch the perforations together to make a solid piece of dough. Roll out the dough to a 12" by 9" rectangle using a lightly-floured rolling pin. Sprinkle the brown sugar mixture evenly over the dough to within 1/2 inch of the edges. Sprinkle the remaining 1/3 cup hazelnuts on top. (I spread a little butter on the dough)
Starting at one short side, roll up the dough jelly-roll style. Cut the roll crosswise into 8-10 rounds, each about 1-inch wide, using a sharp knife. Arrange the rounds, cut-side down, atop the syrup in the pie dish, with 6 around the edges of the dish and 2 in the center. Pinch open ends together with fingertips to prevent the rolls from unraveling. Cover and chill. Can be prepared 2 hours ahead.
Bake the rolls until deep golden brown on top and the juices are brown and bubbling around the edges of the dish, about 25 minutes. Remove from the oven and let the rolls stand 1 minute. Place a platter atop the pie dish and invert rolls into the platter. Sprinkle the rolls lightly with the sea salt flakes. Cool the rolls for 10-20 minutes and serve while still warm. |
This recipe for Sweet and Sticky Caramel-Hazelnut Rolls is from