4 oz. cream cheese (softened), 2 T. confectioners' sugar, 1/4 t. almond extract, 1 tube (8 oz.) refrigerated crescent rolls, 1/3 cup strawberry pie filing, 1/3 cup crushed pineapple (drained), 2 - 3 T. apricot spreadable fruit preserves.
In a small mixing bowl, beat the cream cheese, sugar and extract until smooth. Unroll crescent dough and separate into eight triangles. Place 1 heaping teaspoonful of cream cheese mixture in the center of each triangle. Top with 1 t. pie filling and 1 t. of pineapple.
With one long side of pastry facing you, fold right and left corners over filling to top corner, forming a square. Seal edges. Place on an ungreased baking sheet. Bake at 375 degrees for 15 - 17 minutes or until lightly browned. Brush with spreadable fruit preserves. Serve warm or cold. Yield: 8 servings.
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