Many of you have undertaken one of my favorite cookie recipes ever: Walnut Cups (delicious walnut toffee inside a cream cheese crust)! And found, as we did this year — and so did my friend and colleague, Cara — that you had leftover filling that you didn’t know what to do with. Do NOT overfill your walnut cups to use it up.
Going into the oven…this is the right height for filling. Any more and they will bubble over.
Here is the solution:
Marianne happened to have crescent roll dough in, the Pillsbury kind in the tube. so we put about a teaspoon of leftover filling at the wide end of each dough triangle, rolled them up and baked according to package directions.
just a little…
Off. The. Hook.
Perfect for breakfast or afternoon tea…these were as good as those Cinnabon ones that smell so intoxicating and irresistible in an airport….
YUM!!!
So, problem solved and here is a link to the original recipe for holiday Walnut Cups (with cream cheese crust..Lord have mercy!)
Delicious Walnut Cups
Hot, Cheap & Easy 
Both types sound delicious 😉