| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cakes |
8 |
Servings |
INGREDIENTS
| 1 |
pk |
Cream cheese, 8 oz. |
| 1 |
|
Egg |
| 1 |
c |
Powdered sugar |
| 1/4 |
c |
Chopped almonds |
| 1 |
ts |
Almond extract |
| 1 |
cn |
Crescent rolls , 8 oz. |
| 1 |
c |
Cherry pie filling |
| 2 |
tb |
Amaretto or cherry brandy |
| 1 |
tb |
Margarine |
INSTRUCTIONS
TOPPING
Heat oven to 350F. Grease 8 muffin cups. In medium bowl, combine cream
cheese and egg until smooth. Add powdered sugar, almondds and extract; mix
well. Separate dough into 4 rectangles; firmly press perforation to seal.
Press or roll each rectangle into an 8x4-inch rectangle. Cut each in half
crosswise to form 8 squares. Press each square into bottom of prepared
muffin cup, leaving corners of each square extended over sides of cup.
Place about 1/4 cup cream cheese mixture in center of each square. Bring 4
corners of each square together in center of cup and firmly press points
together to seal. Bake at 350F for 18 to 23 minutes or until golden brown.
Immediately remove from muffin cups. In small saucepan, combine topping
ingredients; cook over low heat until bubbly and margarine melts. Serve
over warm desserts. Refrigerate leftovers. Makes 8 servings.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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