Concha Sopapilla Bars
1¼ cups sugar, divided 3 teaspoons ground cinnamon
2 (8-ounce) refrigerated crescent rolls
2 (8-ounce) packages cream cheese, softened
¼ cup butter, melted
1 teaspoon almond extract 2 conchas, diced
GLAZE
2 cups powdered sugar 2 tablespoons margarine or butter, softened
1 teaspoon almond extract
3-4 tablespoons milk or half and half
1 cup sliced almonds
Instructions: Preheat oven to 375 degrees. Combine ¼ cup sugar and cinnamon in a small bowl, set aside.
Unroll one can of crescent rolls and placed on the bottom of a 9-by-13-inch baking dish. Spread out and seal the perforations by pinching with your fingers. Lightly brush crescentroll bottom with half of the melted butter and sprinkle with half of the sugar-cinnamon mixture.
Using a hand mixer, blend softened cream cheese, remaining 1 cup sugar and almond extract until well combined. Using a spatula, spread the filling on top of the dough. Scatter diced conchas over cream cheese and press down gently.
Unroll second can of crescent rolls and carefully place over conchas, sealing perforations with fingers. Brush with remaining melted butter and sprinkle with remaining cinnamon sugar.
Bake for 25-30 minutes or until top is golden brown. Remove from oven and allow to cool for 30 minutes.
Make the glaze by combining the ingredients in a medium bowl until desired consistency. Drizzle on top of sopapillas and scatter sliced almonds atop. Cut into desired squares or rectangles.