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Category: Quick Breads
Prep Time: Cook Time: Total Time:
6 oz cream cheese, softened
1 tsp almond extract
1/2 cup confectioners sugar
1/2 cup slivered almonds, chopped fine
2 (8 oz) cans refrigerated crescent dinner rolls
1 egg white
1 tsp water
Glaze:
1/2 cup confectioners sugar
4 tsp milk
1/2 tsp almond extract
In a small bowl, beat the cream cheese, almond extract, and sugar until fluffy. Fold half of the chopped almonds into the cream cheese mixture. Separate 1 can of dough and assemble into 4 rectangles. Firmly press the perforations to seal.
Press or roll each piece of dough to form a 7 by 4 inch rectangle, and spread each with about 2 tbsp of the cream cheese filling to within 1/4 inch of the edges. Starting at the short end, roll each rectangle tightly into a cylinder. Repeat with the other can of dough and remaining filling. Place on a plate, cover with plastic wrap, and chill until firm, about 30 minutes.
Preheat the oven to 350 while the rolls are chilling. Remove from the refrigerator and cut each roll into 4 slices. Place 1/2 inch apart on ungreased baking sheets. In a small bowl, combine the egg white with 1 tsp water. Brush over the swirls. Sprinkle with the remaining chopped almonds. Bake for 18 to 20 minutes, until light brown.
While the swirls are baking, combine the glaze ingredients in a small bowl. Cool the swirls for 3 minutes on wire racks placed over a sheet of waxed paper. Drizzle the icing over the warm swirls.
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ALMOND DANISH SWIRLS
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Category: Quick Breads
Prep Time: Cook Time: Total Time:
6 oz cream cheese, softened
1 tsp almond extract
1/2 cup confectioners sugar
1/2 cup slivered almonds, chopped fine
2 (8 oz) cans refrigerated crescent dinner rolls
1 egg white
1 tsp water
Glaze:
1/2 cup confectioners sugar
4 tsp milk
1/2 tsp almond extract
In a small bowl, beat the cream cheese, almond extract, and sugar until fluffy. Fold half of the chopped almonds into the cream cheese mixture. Separate 1 can of dough and assemble into 4 rectangles. Firmly press the perforations to seal.
Press or roll each piece of dough to form a 7 by 4 inch rectangle, and spread each with about 2 tbsp of the cream cheese filling to within 1/4 inch of the edges. Starting at the short end, roll each rectangle tightly into a cylinder. Repeat with the other can of dough and remaining filling. Place on a plate, cover with plastic wrap, and chill until firm, about 30 minutes.
Preheat the oven to 350 while the rolls are chilling. Remove from the refrigerator and cut each roll into 4 slices. Place 1/2 inch apart on ungreased baking sheets. In a small bowl, combine the egg white with 1 tsp water. Brush over the swirls. Sprinkle with the remaining chopped almonds. Bake for 18 to 20 minutes, until light brown.
While the swirls are baking, combine the glaze ingredients in a small bowl. Cool the swirls for 3 minutes on wire racks placed over a sheet of waxed paper. Drizzle the icing over the warm swirls.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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