Danish Almond Cream Rolls

By phowley

Ingredients

• Rolls:
• 2 (3 oz) pkg cream cheese, softened
• 1/2 to 1 tsp almond extract
• 1/2 c powdered sugar
• 1/2 c finely chopped almonds
• 2 (8 oz) cans Pillsbury crescent dinner rolls
• 1 egg white
• 1 tsp water
• 1/4 c sliced almonds
• Glaze:
• 2/3 c powdered sugar
• 1/4 to 1/2 tsp almond extract
• 3 to 4 tsp milk

Details

Servings 8

Preparation

Step 1

Preheat oven to 350.
In small bowl, beat cream cheese, 1/2 tsp almond extract, and 1/2 c powdered sugar until fluffy.
Stir in 1/2 c chopped almonds.
Separate 1 can of dough into 4 rectangles and firmly press perforations to seal.
Press or roll each to form a 7 x 4" rectangle.
Spread each with about 2 tbsp cream cheese filling to within 1/4" of edges.
Starting at longer side, roll up each rectangle, firmly pressing edges and ends to seal.
Gently stretch each roll to 10".
Coil each roll into a spiral with the seam on the inside, tucking end under.
Place on ungreased cookie sheet.
Repeat with remaining can of dough and cream cheese mixture.
In small bowl, combine egg white and water.
Brush over rolls.
Sprinkle with 1/4 c sliced almonds.
Bake at 350 for 17-23 minutes or until deep golden brown.
In small bowl, blend all glaze ingredients, adding enough milk for desired consistency.
Drizzle over warm rolls.