Almond Danish Swirls (Paula Deen)

• portioner: 32

Ingredienser

6 ounces cream cheese, soften

1 tsp almond extract

½ cup confectioners’ sugar

4 oz slivered almonds, chopped fine

2 - 8 oz cans crescent rolls

1 egg white

Glaze:

⅔ c confectioners’ sugar

4 tsp milk

½ tsp almond extract

Instruktioner

In a small bowl, beat 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 X 4 inch rectangle, and spread each with about 2 tbsp of the cream cheese filing to within ¼ 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 filing. Place on a plate, cover with plastic wrap, and chill until firm, about 30 minutes.

Preheat the oven to 350°F while the rolls are chilling. Remove from the refrigerator and cut each roll into 4 slices. Place ½ 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 in a small bowl. Cool the swirls for 3 minutes on wire racks placed over a sheet of waxed paper. Drizzle the icing over warm swirls. Makes 32 swirls