Almond & Cranberry Cream Cheese Squares

Here’s a modified popular Crescent Roll recipe that I took to weekly quilting group that’s part of a special church community in Fayette County that make quilts for Lutheran World Relief. They piece, pin, tie, and sew  “one of a kind” creations, all from donated fabrics. It is an effort of love, time and talents.

Everyone takes a ten o’clock “break” and enjoys fellowship and food. This was easy and delicious.

Ingredients

2 packages (8 oz each) cream cheese, softened

1 cup sugar

1 egg yolk

1 teaspoon vanilla

2 cans (8 oz each) refrigerated crescent dinner rolls

1 cup sliced almonds

½ cup packed brown sugar (I used Shaker bottled Brown Sugar)

2 tablespoons butter, melted

2 teaspoons ground cinnamon

1 -2 oz dried cranberries ( I used Craisins)

In large bowl, beat cream cheese and sugar with electric mixer, or stand mixer, on medium speed until fluffy. Add egg yolk and vanilla; beat on low speed until blended.

1. Unroll 1 can of dough into 1 large rectangle; press seams and perforations to seal. Press onto bottom of ungreased 13×9-inch (3-quart) glass baking dish. Spread with cream cheese mixture.
2. In small bowl, mix almonds, brown sugar, butter and cinnamon. Sprinkle half the almond mixture over the cream cheese layer. Sprinkle dried cranberries over mixture. On lightly floured surface, press or roll out remaining dough into 13×9-inch rectangle. Place over filling. Sprinkle remaining almond mixture over top.
3. Bake at 375°F 25 – 30 minutes or until golden brown. Cool slightly on cooling rack. Sprinkle with powdered sugar. Cover and refrigerate leftovers.