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Almond Danish Swirls Recipe

Almond Danish Swirls

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Average Rating:

Total Reviews: 198

Showing 41-50 of 198

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  • on June 18, 2009

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    My 13-year-old daughter and I watched Paula make her almond danish swirls on Tuesday and took a crack at whipping up a batch this afternoon. They were very easy to make, came out of the oven looking awesome and tasting even better. Thanks!

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  • on June 17, 2009

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    I tried these danishes. They were soooo good. I did make a little adjustment. I dipped the danishes in the egg white and then in the almonds. After I took them out of the oven I dipped them in the glaze instead of drizzling it. I made a double batch of glaze. They were so good. I am going to make these for Christmas Brunch at Grandmas.

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  • on June 17, 2009

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    What a great recipe!! My 16 year old and I saw this recipe yesterday and had to try it last night. He made it by himself and it was delicious!!!

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  • on May 24, 2009

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    Amazing ,delicious,full of flavor swirls.Paula you are the greatest !!!

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  • on May 18, 2009

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    I changed it a bit because my husband doesn't like almond flavoring, or alot of nuts~ I changed the almond flavoring to vanilla flavoring (only use PURE VANILLA. Do everything else exactly like the original recipe, except for the nuts in the cream cheese mixture. Spread the cream cheese mixture on the cressant dough as instructed. Mix together cinnamon & finely granulated sugar to your taste & sprinkle over cream cheese mixture. (I also changed the nuts that I dip the rolls in, to chopped pecans. Roll up, refrigerate, then cut, do egg wash, dip in nuts, bake, & enjoy~

    This has become a MAJOR family favorite~ It fills the house with the greatest wake-up call imaginable, cinnamon!

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  • on May 16, 2009

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    I love almond pastries like bear claws. I made this with almond paste 1/3 of the roll in place of the almond extract since I didn't have any. I then cut the cream cheese almost in half and mixed it with the almond paste. It does not mix perfectly and you will have little bumps of almond paste. It melts in the oven so that doesn't matter. I used a half sheet by nordic ware to cook them with a layer of parchment paper and they cooked perfectly. I also used about a tablespoon of almond paste for the glaze. I mixed it as well as it could and let it sit while they were cooking. Then with a pastry brush, I glazed the warm pastries. It was VERY good. I've made them 3 times since I found this recipe last week. Other than the almond paste and cream cheese I followed the directions to a T.

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  • on April 04, 2009

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    I've made these many times. I use 8 oz cream cheese and 1 roll of crescent creations per recipe. There's a bit of filling left over after a nice slathering that I add to the glaze. I use orange extract and use dried cranberries and people LOVE them. I usually make a double batch, one almond and one cranberry orange. Also, I don't mix the chopped almonds or cranberries into the cream cheese, I prefer to sprinkle them on the filling once spread, it's way easier. These are very impressive and very tasty.

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  • on February 06, 2009

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    This little goodies are so good and so easy to make. Be sure to use real Almond extract , Imaitation Almond does not work and has an under taste. Once you have done it , have fun with it. Add Orange marmelade or strawberry jam or peach or Apricot or fig or what ever jam you like to the cream cheese, Try cinnamon . Try your favorie nut . Divide it up and make a variety, great fun at brunch to serve a mixture. Everyone will want to try one of each. Great like every thing Paula does!

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  • on December 30, 2008

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    I love almonds and cinnamon rolls and this was the most amazing way to have almonds in a dessert! I go to college and these are quick and easy to whip up for having people over! they're fantastic

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  • on December 22, 2008

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    I just made these and they are fabulous!! If you like almond wedding cake, these will definitely fill that craving.

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