Doesn’t it smell delightful to walk into a bakery, or even a supermarket that has its own bakery? The aroma makes you want to buy everything you see! It seems like those bakeries must pipe the heat and aroma from the ovens outside to the parking lot, and it’s an effective marketing strategy because once you smell it, you forget all about what you showed up to buy and instead wheel your cart straight toward the baked goods.
Once cooler weather sets in, you often find yourself in the mood for baking, which means you can whip up your own delicious smelling pies, cookies, breads and rolls, instead of heading to the store for them. And, nothing starts the day off like homemade rolls or coffeecake with breakfast. I’ve found the secret to making delicious, flaky breakfast rolls that taste like Danish is to use cream cheese in the recipe, like this one for Cheese and Almond Triangles.
These treats make a great addition to breakfast, or they’re sweet enough to be a delicious dessert or late-day snack served with coffee or hot chocolate. Perhaps the best thing about the recipe, though, is the warm fragrance of cinnamon and sugar that fills your home, just like what you find at a bakery!
CHEESE AND ALMOND TRIANGLES
1 (3-ounce) package of cream cheese
2 tablespoons firm margarine or butter
2 cups Bisquick or other baking mix
1/3 cup milk
1 egg yolk
1 egg white, slightly beaten
1/3 cup sliced almonds
1/4 cup sugar
1/2 teaspoon cinnamon
Cream Cheese Filling:
1 (8-ounce) package cream cheese, softened
1/2 cup sugar
1 teaspoon almond extract
Heat oven to 425 degrees. Cut cream cheese and margarine into baking mix with pastry blender until mixture looks like fine crumbs. Stir in milk and egg yolk. Turn onto a surface well dusted with flour or baking mix; gently roll into it to coat. Knead 10 times.
Roll dough into 16-by-8-inch rectangle. Prepare Cream Cheese Filling. Spread 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, cinnamon and sugar. Cut into four 4-inch squares; cut squares diagonally in half to form 8 triangles. Place on lightly greased cookie sheet.
Bake about 14 minutes or until golden brown. Serve warm or cold. Cover and refrigerate any remaining triangles.
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