Wednesday, February 15, 2012

Cherry Almond Breakfast Bites

I just love retro cherry anything!



1 can (8 oz) refrigerated crescent rounds (8 rounds) or (8 oz) Pillsbury® refrigerated crescent dinner rolls

1/4 cup cherry preserves I prefer to use St Dalfour black cherry preserves

1/2 teaspoon finely chopped crystallized ginger

2 ounces cream cheese, softened (1/4 cup)

1 tablespoon sugar

1 1/2 teaspoons All Purpose Flour

1/4 teaspoon vanilla

1 egg

1 tablespoon water

1/4 cup Sliced Almonds


Heat oven to 375°F.
If using crescent rounds, remove from package, separate into 8 rounds. If using crescent rolls, remove from package, but do not unroll. Using serrated knife, cut roll into 8 rounds; carefully separate rounds.
On ungreased, parchment lined large cookie sheet, place 2 rounds side by side; press joining edges together to form figure-eight shape. Press until each round is about 3 inches in diameter and about 1/4 inch thick. Press 1 1/2 inch indentation in center of each round. Repeat with remaining rounds to make 4 figure-eights, placing 3 inches apart on cookie sheet.              

In small bowl, mix preserves and ginger. In another small bowl, stir cream cheese, sugar, flour and vanilla until smooth.   
Fill 1 indentation on each figure-eight with 1 tablespoon preserves mixture. Fill other indentation on each figure-eight with 1 rounded tablespoon cheese mixture.   
In small bowl, beat egg and water with wire whisk or fork until well blended. Carefully brush edge of dough with egg mixture; sprinkle with almonds.
Bake 10 to 14 minutes or until light golden brown. Cool 10 minutes before serving.

Come see our Sweet Cherry Tree Lane Bakery Finds

In keeping with my retro cherry theme, I'm very excited that I ordered this book for one penny today! I will let you know when I get it and perhaps read you the story of Cherry the pig, which is what I feel like when I cannot stop eating the cherry cream cheese morsels I do hope you make!



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