Almond Cherry Pastry

Best dessert I've had this holiday season. Adaptable for any season or occasion. Presents beautifully and is probably not going to be duplicated at a covered dish event.



  • 1 8 oz. can crescent rolls
  • 1 3 oz. pkg. cream cheese, softened
  • 2 Tbsp. sugar
  • 1 tsp. almond extract
  • 1/4 cup of chopped almonds
  • 1/4 cup of maraschino cherries, drained and chopped
  • 1 egg slightly beaten


  • 1/2 cup powdered sugar
  • 1/2 tsp. milk


Grease cookie sheet. Beat cream cheese and sugar together. Add almond extract, almonds and cherries. Set aside.

Meanwhile, open crescent roll. Lay out on cookie sheet. Pinch together so that it is one single sheet of dough. Try to make it into a rectangle. (I sometimes take a little water to make seams stick together.)

Spread cream cheese mixture down the middle of strip of dough. Leave about 2-1/2 inches around the edges. Make 1/2" slits down each side. Fold strips across each other forming a braid. Close each end well. Then form into desired shape; a candy cane, heart shape, shamrock, bell, wreath, etc. according to the occasion.


Brush with beaten egg. Bake at 375 for 18 - 20 minutes. Cool completely, then drizzle glaze on top. Glaze: Combine 1/2 cup powdered sugar, 2 tsp. milk until smooth. Drizzle over pastry. I decorate with more cherries and almonds.

Servings: Varies according to how large you want your servings to be
Time:30 Minutes Preparation Time
18-20 Minutes Cooking Time

Source: Favorite of one of my friends

By Sandy from Elon, NC


January 7, 20100 found this helpful

This sounds good but I am a little confused when making the 1/2 inch slits. Do you make the slits 1/2' wide and slit it up to where you have spread the cream cheese and then braid? Also, is it a true braid or is it just lapping one strip over the other.

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