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Crescent Macadamia Truffle Cups

Crescent Macadamia Truffle Cups
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It may be bite-size, but each little cup is big on flavor, with a nutty, chocolaty filling in a flaky crescent cup.

Prep Time:
40 Min
Total Time:
3 Hr
Makes:
24 truffle cups
Pillsbury Bake-Off
Gloria Pleasants
Williamsburg, VA
Bake-Off® Contest 34, 1990
-$2,000 WINNER
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INGREDIENTS
4oz sweet baking chocolate, cut into pieces
1/4cup unsalted butter, regular butter or margarine
1/4cup packed brown sugar
2tablespoons all-purpose flour
2tablespoons coffee-flavored liqueur or cold brewed coffee
1egg
1can (8 oz) Pillsbury® refrigerated crescent dinner rolls
24whole macadamia nuts
3oz white chocolate baking bar, cut into pieces
1/3cup cream cheese spread (from 8-oz container)
1/2cup whipping cream
2tablespoons powdered sugar
1teaspoon vanilla
DIRECTIONS
1.Heat oven to 350°F. In 1-quart saucepan, melt sweet chocolate and 1/4 cup butter over low heat, stirring constantly, until smooth. Remove from heat. Stir in brown sugar, flour, liqueur and egg; set aside.
2.Unroll dough into 2 long rectangles; firmly press perforations to seal. Cut each rectangle in half lengthwise. Cut each half crosswise into 6 (2-inch) squares. Press or roll out each square to 2 3/4-inch square. Place 1 square in each of 24 ungreased mini muffin cups; firmly press in bottom and up side, leaving corners of dough extended over edge of each cup.
3.Place 1 macadamia nut in each dough-lined cup. Spoon about 2 teaspoons filling mixture over nut in each cup.
4.Bake 12 to 15 minutes or until filling is set and corners of dough are golden brown. Cool 5 minutes. Remove from pan; place on cooling racks. Cool completely, about 30 minutes. Refrigerate until thoroughly chilled, about 1 hour.
5.Meanwhile, in 1-quart saucepan, melt baking bar and cream cheese spread over low heat, stirring constantly, until smooth. Cover with plastic wrap; refrigerate until thoroughly chilled, about 1 hour, stirring occasionally.
6.In small bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on high speed just until soft peaks form. Add chilled baking bar mixture; beat on low speed just until well blended. Pipe or spoon topping over tops of chilled cups. Refrigerate until topping is set, about 30 minutes. Store truffle cups in refrigerator.
High Altitude (3500-6500 ft): No change.
High Altitude (3500-6500 ft):

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