Almond Danish Swirls

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READY IN: 1hr
SERVES: 32
UNITS: US

INGREDIENTS

Nutrition
  • 8
    ounces cream cheese, softened
  • 1
    teaspoon almond extract
  • 12
    cup slivered almonds, chopped fine
  • 2
    (8 ounce) cans refrigerated crescent dinner rolls, chilled until used
  • 1
    tablespoon flour
  • 1
    egg white
  • 1
    teaspoon water
  • Glaze
  • 6
    teaspoons milk
  • 34
    teaspoon almond extract
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DIRECTIONS

  • 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 chilled dough on a board sprinkled with the flour. Firmly press the perforations between 2 triangles on both sides to seal into a rectangle. Press or roll each piece of dough to form a 7 by 4-inch rectangle, and spread each with about 2 tablespoons 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 degrees F while the rolls are chilling.
  • Remove from the refrigerator and cut each roll into 4 slices. Place 1/2-inch apart, cut side up, on ungreased baking sheets. In a small bowl, combine the egg white with 1 teaspoon 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.
  • These are always wonderful, but are best still warm from the oven. Enjoy!
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