Monday, September 29, 2008

Almond Danish Swirls

2 3 oz. pkgs cream cheese, softened
1 tsp almond extract
1/2 cup confectioners' sugar
1 cup slivered almonds, chopped fine
2 8 oz. cans refrigerated crescent dinner rolls
1 egg white

2/3 cup confectioners' sugar
1/2 tsp almond extract
4 tsp milk

In a small bowl, beat the cream cheese, almond extract, and sugar until
fluffy. Fold half of the almonds into the mixture.

Separate 1 can of dough into 4 rectangles. Firmly press the perforations to
seal. Press or roll each piece of dough to form a 7 by 4 inch rectangle, and
spread each with about 2 tbsp 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 F whiles the rolls are chilling. Remove from the
refrigerator and cut each roll into 4 slices. Place 1/2 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 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.

Makes 32 swirls

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