Crescent Ring with Marzipan and Raspberry Jam

This quick breakfast pasty is delicious and simple to make.

Crescent Ring:
2 (8-ounce) containers refrigerated crescent roll dough
1 (7-ounce) container pure almond paste
1/4 cup seedless red raspberry jam or cherry jam

Glaze:
1 cup powdered sugar
1 1/2 tablespoons water
1/4 teaspoon pure almond extract
Sugar-dipped cherries and small pears, optional

Preheat oven to 375 degrees F.

Line a heavy large baking sheet with silpat liner and set aside. Unroll crescent dough; separate along dough perforations into 16 triangles. Overlap 8 dough triangles on prepared baking sheet, positioning longest points in center and forming a 10-inch-diameter dough disk. Press edges of triangles together to seal.

Thinly slice almond paste and place atop dough disk. Spread jam over almond paste. Using remaining 8 dough triangles, arrange second 10-inch diameter dough disk atop jam. Pinch edges of dough disks to seal. Tuck edges under. Bake for 25 minutes, or until golden brown. Remove from oven and cool for 10 minutes.

While ring is baking, in a medium bowl, make glaze by stirring powdered sugar, water, and almond extract together until smooth. Drizzle half of glaze over warm crescent. Let glaze set for 10 minutes and then drizzle remaining glaze over. Decorate with sugar-dipped cherries if desired.