Almond Danish Swirls

By Pshirley

Ingredients

• Glaze:
• 6 ounces cream cheese, softened
• 1 teaspoon almond extract
• 1/2 cup confectioners' sugar
• 1/2 cup slivered almonds, chopped fine
• 2 (8- ounce) cans refrigerated crescent dinner rolls
• 1 egg white
• 1 teaspoon water
• 1/2 cup confectioners' sugar
• 4 teaspoons milk
• 1/2 teaspoon almond extract

Preparation

Step 1

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 dough and assembly 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 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.

Put on a plate, cover with plastic wrap, and chill until firm, about 30 minutes.

Preheat oven to 350 degrees while the rolls are chilling.

Remove from refrigerator and cut each roll into 4 slices. Place 1/2 inch apart on ungreased baking sheet. In a small bowl, combine the egg white with 1 teaspoon water. Brush over the swirls. Sprinkle with the remaining chopped almonds. Bake 18-20 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