|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 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!|