• 8servings
  • 35minutes
  • 350calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB3, B12, H
MineralsIodine, Fluorine, Chromium, Silicon, Calcium, Potassium

Ingredients Jump to Instructions ↓

  1. 1 package (3 oz) cream cheese

  2. 2 tablespoons firm butter or margarine

  3. 2 cups Original Bisquick® mix

  4. 1/3 cup milk

  5. 1 egg yolk

  6. 1 package (8 oz) cream cheese, softened

  7. 1/3 cup sugar

  8. 1/2 teaspoon almond extract

  9. 1 egg white, slightly beaten

  10. 2 tablespoons sliced almonds

  11. 2 teaspoons sugar

Instructions Jump to Ingredients ↑

  1. Heat oven to 425°F. In medium bowl, cut 3-oz package of cream cheese and the butter into Bisquick mix, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in milk and egg yolk.

  2. Place dough on surface well dusted with Bisquick mix; gently roll in Bisquick mix to coat. Knead 10 times. Roll dough into 16x8-inch rectangle.

  3. In small bowl, mix 8-oz package of cream cheese, 1/3 cup sugar and the almond extract until smooth. Spread cream cheese filling lengthwise over half of dough to within 1/4 inch of edge; carefully fold dough over filling. Brush egg white over top. Sprinkle with almonds and 2 teaspoons sugar. Cut into 4 (4-inch) squares; cut squares diagonally in half to form 8 triangles. Place on ungreased cookie sheet.

  4. Bake about 14 minutes or until golden brown. Serve warm or cold. Cover; refrigerate any remaining triangles.


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