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:

    1. Beat together cream cheese, almond extract, and sugar until fluffy. Fold in half of the chopped almonds.
    2. Separate one can of crescent rolls into 4 rectangles. Seal the seams. Flatten to a 7x4-inch rectangle.
    3. Spread 2 tbsp. cream cheese mixture on each rectangle and roll up from short end.
    4. Repeat with other can of dough. Place all rolls onto a plate and cover with saran wrap. Refrigerate for 30 minutes.
    5. Preheat oven to 350* and remove rolls from refrigerator.
    6. Slice each roll into four pieces and place on an ungreased baking sheet.
    7. Combine egg white with 1 tsp. water and brush over rolls. Top with remaining almonds.
    8. Bake for 18 to 20 minutes or until light golden brown.
    9. Combine glaze ingredients in a small bowl. After rolls cool, drizzle glaze over the top.

Recipe from Paula Deen & Friends cookbook p.83