1/4 t. granulated sugar
1/2 t. slivered almonds
1/3 t. cream cheese, softened, cut into pieces
1/4 tsp. tsp vanilla
1/8 c. almond extract
1 egg yolk
1 box (8 croissants) Pillsbury * Original croissants
1/4 t. cherry jelly
1/2 t. icing sugar
2 tbsp. teaspoon water
* Steps :
Preheat oven to 190 ° C. Drizzle 12 muffin pan with cookiing spraay. In a food processor, put granulated sugar & almonds; Process about 31 seconds . Add cream cheese, vanilla, almond extract also egg yolk; process about 11 seconds .
On a lightly floured surface, roll out the dough into 1 large rectangle. Using a rolling pin or floured fingers, roll out dough into 12 x 9-inch (30 x 23 cm) rectangle, pressing firmly on perforations to seal.
Spread cream cheese mixture equally over rectangle of dough. Roll out the dough starting from one long side of the rectangle (the filling will be malleable). Utilize a serrulate knife, cutting roll to 12 slices; organize slices, cutting side up, in muffin cups.
Bake 11 to 15 minutes or until lightly golden brown. With the handle of a wooden spoon, form a hollow in the center of each roll. Place 1 teaspoon of jelly in each hollow.
Baking 3 to 5 min longer . Run a knife around the muffin tins to loosen the rolls; remove the rolls from the molds and place them on a wire rack.
In a small bowl, combine icing sugar and water until smooth; pour over hot rolls. Serving hot . Covering & refrigerate all rest portion.