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Monday, November 9, 2009

Cream Cheese Stuffed Cuernitos


Breads
1 / 4 cup powdered sugar.
4 oz (half a package of 8 oz) cream cheese, soft at room temperature.
1 1 / 2 tablespoons coffee liqueur or strong liquid coffee (freshly made).
1 / 2 teaspoon vanilla.
1 / 4 cup macadamia nuts, style, finely chopped.
1 can (8 oz) Pillsbury refrigerated crescent croissant dinner rolls.

Glaze
1 / 4 cup chocolate chips semi-sweet.
1 / 2 teaspoon vegetable shortening or vegetable oil.
How to prepare:
Preheat oven to 350 F. Lightly grease a baking dish. In a mixing bowl boy powdered sugar, cream cheese, coffee liqueur and vanilla until fully incorporated. Add the macadamia nuts.
Separate dough into 8 triangles. Place 1 heaping tablespoon of filling on the smaller or narrower part of each triangle. Roll it up loosely, starting at the narrow or girl to the opposite side. Place the tip facing down in the pan to be greased baking, forming a semicircle forming a Cuernito.
Bake 12 to 15 minutes or until browned. Let cool for 5 minutes.
Meanwhile, in pot 1 quart low heat melt the ingredients for the glaze, stir until incorporated and smooth look, no lumps of sparks. With a fork or spoon the glaze decorated with zigzag on the horns. Serve hot or cold. Keep them in the refrigerator.

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