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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
4 oz slivered almonds, chopped fine
2 (8 oz) cans refrigerated crescent dinner rolls
1 egg, white only
Glaze
2/3 cup confectioners sugar
4 tsp milk
1/2 tsp almond extract
In a small bowl, beat cream cheese, almond extract, and sugar until fluffy. Fold half of the almonds into the 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 x 4 inch rectangle. Using half of the dough, spread each rectangle with about 2 tbsp of the cream cheese filling, leaving 1/4 inch along the edges. Starting at the short end, roll each rectangle tightly into a cylinder.
Repeat with other can of dough and remaining filling. Wrap cylinders in plastic wrap and place in the refrigerator to set inch for 30 minutes.
Preheat oven to 350 while the rolls are chilling. Remove rolls from refrigerator and cut each into four slices. Place 1/2 inch apart on ungreased baking sheet. Combine egg white with 1 tsp water. Brush over swirls. Sprinkle with the remaining chopped almonds. Bake for 18 to 20 minutes until light brown. While swirls are baking, combine the glaze ingredients in a small bowl. Cool the swirls for 3 minutes, and then drizzle icing over 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
4 oz slivered almonds, chopped fine
2 (8 oz) cans refrigerated crescent dinner rolls
1 egg, white only
Glaze
2/3 cup confectioners sugar
4 tsp milk
1/2 tsp almond extract
In a small bowl, beat cream cheese, almond extract, and sugar until fluffy. Fold half of the almonds into the 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 x 4 inch rectangle. Using half of the dough, spread each rectangle with about 2 tbsp of the cream cheese filling, leaving 1/4 inch along the edges. Starting at the short end, roll each rectangle tightly into a cylinder.
Repeat with other can of dough and remaining filling. Wrap cylinders in plastic wrap and place in the refrigerator to set inch for 30 minutes.
Preheat oven to 350 while the rolls are chilling. Remove rolls from refrigerator and cut each into four slices. Place 1/2 inch apart on ungreased baking sheet. Combine egg white with 1 tsp water. Brush over swirls. Sprinkle with the remaining chopped almonds. Bake for 18 to 20 minutes until light brown. While swirls are baking, combine the glaze ingredients in a small bowl. Cool the swirls for 3 minutes, and then drizzle icing over 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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