Strawberry Cream Croissants

Ingredients

• 1 cup chopped strawberries, divided
• ⅛ cup granulated sugar
• ½ tsp almond extract
• 8 ounces Philadelphia Cream Cheese, softened
• ¼ - ½ cup powdered sugar
• 1 cup whipped topping, chilled
• 7-8 small flaky croissants (3-4 in. long)
• ½ cup chopped almonds, toasted
• ½ cup semi-sweet chocolate chips, melted

1. In a small saucepan over medium high heat, combine 1/2 cup strawberries, sugar and almond extract. Cook while stirring and mashing, with a potato masher, until sauce thickens; mixture reduces by half. Remove from heat. In a blender, puree cooked strawberries with remaining strawberries.
2. In a large mixing bowl beat cream cheese and powdered sugar until light and fluffy. Pour in strawberries; mix until thoroughly combined. Fold in whipped topping and chill in the refrigerator.
3. Meanwhile, with a sharp knife make a slit in the side of both ends of each croissant. Carefully cut through insides to make room for filling. Use a pastry bag with a large circular tip to pipe filling into both ends of croissants until filled. Drizzle with melted chocolate and sprinkle with nuts. Place in freezer or fridge until thoroughly chilled.