For Easter brunch this year I served Almond Ligonberry Pastries. They were a big hit and easy to make.
ALMOND LIGONBERRY PASTRIES
3 ounces cream cheese, room temperature
1 teaspoon almond extract
2 tablespoons Ligonberry preserves
1/4 cup slivered almonds, chopped
1/4 cup powdered sugar
1 8-ounce can Pillsbury crescent dinner rolls (original!)
For the Glaze:
1/2 cup powdered sugar
4 tablespoons milk
1/2 teaspoon almond extract
In the mixer, blend the cream cheese, almond extract, Ligonberry preserves, half the almonds and powdered sugar.
Un-roll the crescent dough and separate into 4 rectangles. Press the perforation on each triangle to seal. Spread about 2 plus tablespoons of the cream cheese mixture on each triangle. Starting at the short end, tightly roll each triangle up. Press the end of the dough to seal. Chill rolls for at least 30 minutes.
Cut each roll into 4 equal pieces and set an inch apart on a parchment lined baking sheet.
Sprinkle with the remaining almonds. In a 350 oven, bake for about 18 minutes or until slightly browned.
While baking, mix up the glaze. Let the pastries cool, about 2 minutes and drizzle the glaze on them before serving.
Don't know where to buy Ligonberry Preserves, try Ikea's food department.