I hadn't thought of this dessert for ages. Then a friend posted about it on her Facebook page saying how much she enjoyed it and whenever a co-worker made it, how it would vanish into thin air immediately.
Another mutual friend saw the recipe and made it up, but didn't think much of it as it was written. She said it was too buttery and way too sweet. When I'd looked at the recipe the other friend had posted, it had ridiculous amounts of sugar in addition to cinnamon sugar topping, and, 1/4 cup of melted butter? An 8 ounce package of cream cheese? Seriously?
She also said it was a pain to assemble since the crescent dough kept breaking at the perforations no matter how she tried to close the seams.
I got an idea to make this just as filled crescents and reduce the fat and sugar and also use up some toasted almonds I'd had hanging around from various desserts I've done for the blog. If you have leftover apples, berries, etc., that can neatly substitute for the toasted almonds I used, or use both! Regardless of the fact that I reduced butter and sugar, the result is still plenty of fat and calories so a few more AIN'T GONNA MATTER LOL.
- 1 tube crescent roll dough
- 6 oz softened cream cheese (low fat can be subbed)
- 2 tbs sugar
- 3 tbs toasted sliced almonds
- 2 tbs butter, melted
- 1 tbs sugar
- 1/4 tsp cinnamon
Preheat oven to 350 degrees. Spray or grease the bottom of either an 8 x 8-inch or 9 x 9-inch pan.
Beat the softened cream cheese with the 2 tbs sugar until very smooth.
Unroll the crescent dough and separate into 8 individual triangles. Divide the cream cheese mixture evenly among the 8 triangles and spread the mixture over the entire triangle. Sprinkle with the toasted almonds reserving about 1 tbs for topping. Roll up each triangle as for a crescent roll.
Place 4 rolls evenly down one side of the pan, place the other 4 rolls evenly down the other side of the pan. (the placement should look like 2 columns of a newspaper)
Melt the butter in the microwave. Mix the 1 tbs sugar with the cinnamon.
Brush the tops of each crescent roll with the butter. Sprinkle with the cinnamon sugar and remaining toasted almonds.
Bake 25-30 minutes, or until golden brown. Remove from pan and cool. May be eaten warm or chilled.