Cherry-Almonds Swirls
1/4 cup granulated sugar
1/2 cup slivered almonds
1 package (3 oz) cream cheese, softened, cut into pieces
1/4 teaspoon vanilla
1/8 teaspoon almond extract
1 egg yolk
1 can (8 oz.) Pillsbury refrigerated crescent dinner rolls
1/4 cup cherry preserves
1/2 cup powdered sugar
2 teaspoons water
Heat oven to 375*F. Spray 12 regular size muffin cups with cooking spray.
In food processor, process granulated sugar and almonds about 30 seconds
or until almonds are finely ground. Add cream cheese, vanilla, almond
extract and egg yolk; process about 10 seconds or until well blended.
On lightly floured surface, unroll dough into 1 large rectangle. With
floured rolling pin or fingers, roll or press dough into 12x9 inch
rectangle, firmly pressing perforations to seal.
Spread cream cheese mixture evenly over dough rectangle. Starting with 1
long side, roll up dough into log ( filling will be soft). With serrated
knife, cut log into 12 slices; place cut side up in muffin cups.
Bake 11 to 15 minutes or until light golden brown. Remove rolls from
oven. With handles of wooden spoon, make indentation in center of each
roll; spoon 1 teaspoon preserves into each.
Return to oven; bake 2 to 4 minutes longer or until golden brown. Run
knife around edge of each muffin cup to loosen. Remove rolls from cups;
place on wire racks.
In small bowl, blend powdered sugar and water until smooth; drizzle over
warm rolls. Serve warm or cool. Store in refrigerator.
*Note: These delicious breakfast treats can also be made with seedless
raspberry jam or apricot preserves.
Makes 12 rolls
1/4 cup granulated sugar
1/2 cup slivered almonds
1 package (3 oz) cream cheese, softened, cut into pieces
1/4 teaspoon vanilla
1/8 teaspoon almond extract
1 egg yolk
1 can (8 oz.) Pillsbury refrigerated crescent dinner rolls
1/4 cup cherry preserves
1/2 cup powdered sugar
2 teaspoons water
Heat oven to 375*F. Spray 12 regular size muffin cups with cooking spray.
In food processor, process granulated sugar and almonds about 30 seconds
or until almonds are finely ground. Add cream cheese, vanilla, almond
extract and egg yolk; process about 10 seconds or until well blended.
On lightly floured surface, unroll dough into 1 large rectangle. With
floured rolling pin or fingers, roll or press dough into 12x9 inch
rectangle, firmly pressing perforations to seal.
Spread cream cheese mixture evenly over dough rectangle. Starting with 1
long side, roll up dough into log ( filling will be soft). With serrated
knife, cut log into 12 slices; place cut side up in muffin cups.
Bake 11 to 15 minutes or until light golden brown. Remove rolls from
oven. With handles of wooden spoon, make indentation in center of each
roll; spoon 1 teaspoon preserves into each.
Return to oven; bake 2 to 4 minutes longer or until golden brown. Run
knife around edge of each muffin cup to loosen. Remove rolls from cups;
place on wire racks.
In small bowl, blend powdered sugar and water until smooth; drizzle over
warm rolls. Serve warm or cool. Store in refrigerator.
*Note: These delicious breakfast treats can also be made with seedless
raspberry jam or apricot preserves.
Makes 12 rolls
