INGREDIENTS

INSTRUCTIONS

These aren't coffee flavored, they're like little individual coffee cakes.
If you have an espresso habit, these are the perfect accompaniment. Again,
these are from the Best of the Pillsbury Bake-Off cookbook. The type of nut
isn't specified in the recipe, but I like to use walnuts. I tried almonds
once, but they didn't taste quite right, almost like they were too cooked.
But maybe I did something wrong- sliced the almonds incorrectly or
something. :) I bet most of you folks could make it with almonds, and it
would still be heavenly.
by Rita Ebbink
1. Heat oven to 350. In ungreased 13x9-inch pan, combine brown sugar, nuts,
syrup and 1/4 cup butter; spread evenly in bottom of pan. In small bowl,
blend cream cheese, powdered sugar and 2 tablespoons butter until smooth;
stir in coconut.
2. Separate dough into 20 biscuits. Press or roll each to a 4-inch circle.
Spoon 1 tablespoon of cream cheese mixture down center of each circle to
within 1/4 inch of edge. Overlap sides of dough over filling, forming
finger-shaped rolls. Arrange rolls seam side down in 2 rows of 10 rolls
each over brown sugar mixture in pan.
3. Bake at 350 for 25 to 30 minutes or until deep golden brown. Cool 3 to 5
minutes; invert onto foil, waxed paper or serving platter.
Posted to Bakery-Shoppe Digest V1 #232 by Mandy Bell <mbell@cdsnet.net> on
Sep 11, 1997

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