Almond Danish Swirls
What you need:
- 6 oz. cream cheese, softened
- 1 tsp. almond extract
- 1/2 cup powdered sugar
- 4 oz. slivered almonds, chopped finely
- 2 - 8 oz. cans refrigerated crescent rolls
- 1 egg white
For glaze:
- 2/3 cup powdered sugar
- 4 tsp. milk
- 1/2 tsp. almond extract
Directions:
- Beat together cream cheese, almond extract, and sugar until fluffy. Fold in half of the chopped almonds.
- Separate one can of crescent rolls into 4 rectangles. Seal the seams. Flatten to a 7x4-inch rectangle.
- Spread 2 tbsp. cream cheese mixture on each rectangle and roll up from short end.
- Repeat with other can of dough. Place all rolls onto a plate and cover with saran wrap. Refrigerate for 30 minutes.
- Preheat oven to 350* and remove rolls from refrigerator.
- Slice each roll into four pieces and place on an ungreased baking sheet.
- Combine egg white with 1 tsp. water and brush over rolls. Top with remaining almonds.
- Bake for 18 to 20 minutes or until light golden brown.
- Combine glaze ingredients in a small bowl. After rolls cool, drizzle glaze over the top.
Recipe from Paula Deen & Friends cookbook p.83