Greek Almond Cookies (Eileen)

Greek Almond Cookies  (Eileen)

1 16 oz. pkg phyllo dough (20 sheets) room temp

lay it out, cut in 2” strips

brush with melted ubtter, put on filling and fold like a flag.  Meanwhile, keep covered with damp towel and saran wrap.  Put on cookie sheets.  Bake at 350-375 for 20 minutes.  Drain on paper towel.  Powdered sugar optional.

Cream cheese filling:

2 8 oz. pkg cream cheese

1 egg

sugar to taste

¼ tsp.  lemon juice

Almond Paste:

Blend until consistency of peanut butter:

2 cups blanched almonds

½ cup powdered sugar

¼ cup white sugar

1 TB lemon juice

¼ tsp almond extract

1 egg