One day I would very much like to write a cookbook. I have begun to collect my favorite recipes and compose a few of my own. I pulled this one out of my hat last weekend and I can’t wait to try it again.
Apricot Almond Pastry
Two tubes of Pillsbury seamless crescent rolls
1 brick of cream cheese (8 0z)
Scant ¼ cup of apricot preserves
1/3 cup of powdered confectioners’ sugar
1 tspn vanilla extract
½ tspn of almond extract
½ cup slivered almonds
2 Tbsp granulated sugar
1-2 Tbsp melted butter
Preheat oven to 350C.
To make the filling use an electric mixer to cream together the cream cheese, powdered sugar, apricot preserves, vanilla and almond extract. Set aside. Open and unroll one tube of crescent rolls placing them in the bottom of a 9×13” baking dish. Spread filling evenly over crescent roll. Top with the second container of dough, pressing down slightly.
Bake for 25min at 350C
Pour melted butter over the top, sprinkle with almonds and granulated sugar. Return to the oven for an additional five min or until the almonds have toasted slightly.
Serve warm or at room temperature.
|Warm and toasty out the oven.
I think next time I’m going to try it with the brandied cherries that a friend made for me!