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Raspberry-Nut Dreams




Source of Recipe


Pillsbury Beat of the Bake-Off Winners






List of Ingredients



• 1/2 cup salted roasted macadamia nuts
  
• 1/3 cup packed brown sugar
  
• 2 pkgs (3 oz each) cream cheese, softened
  
• 1 cup organic frozen raspberries (from 10-oz bag), thawed as directed on bag; drained and liquid reserved
  
• 1 can (16.3 oz) large refrigerated buttermilk flaky biscuits
  
• 1/3 cup flaked coconut
  






Instructions



1. Heat oven to 350. Lightly spray 16 regular-size muffin cups with cooking spray. In food processor, process macadamia nuts with on-and-off motions until coarsely chopped. Add brown sugar; process until combined. Place in small bowl; set aside.
   
2. In same food processor, process cream cheese, 2 T nut mixture and 1 to 2 T reserved raspberry liquid until smooth.
   
3. Separate dough into 8 biscuits; separate each into 2 layers, making a total of 16 rounds. Lightly press each round in bottom and up side of muffin cup. Spoon about 1/2 T cream cheese mixture into each dough lined cup. Top each evenly with raspberries, 1 T remaining nut mixture and 1 tsp coconut.
   
4. Bake 14 to 22 minutes or until coconut is lightly browned. Cool in pan 5 minutes before serving.
   






Final Comments


16 sweet rolls