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.
TOPPING
1 c Cherry pie filling
2 tb Amaretto or cherry brandy
1 tb Margarine
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 8×4-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.
Yields
8 Servings