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Ingredients
- Directions:
- 1 tube (8 ounces) refrigerated crescent rolls
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup sugar
- 1/4 teaspoon almond extract
- 1 can (21 ounces) peach pie filling
- 1/2 cup all-purpose flour
- 1/4 cup packed brown sugar
- 3 tablespoons cold butter
- 1/2 cup sliced almonds
- ●Unroll crescent dough into one long rectangle. Press onto the bottom and slightly up the sides of a greased 13-in. x 9-in. baking pan; seal perforations.
- ●Bake at 375 degrees for 5 minutes. Cool completely on a wire rack.
- ●In a large bowl, beat the cream cheese, sugar and extract until smooth. Spread over crust. Spoon pie filling over cream cheese layer.
- ●In a small bowl, combine flour and brown sugar. Cut in butter until mixture resembles coarse crumbs. Stir in nuts; sprinkle over peach filling.
- ●Bake at 375 degrees for 25-28 minutes or until edges are golden brown.
- ●Cool for 1 hour on a wire rack. Store in the refrigerator.
- Yield: about 2 dozen.
Preparation
Step 1
151 calories/serving