Almond Danish Swirls

Total Time:
1 hr 13 min
Prep:
20 min
Inactive:
33 min
Cook:
20 min

Yield:
32 swirls
Level:
Intermediate

Ingredients
  • 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
  • Glaze:
  • 1/2 cup confectioners' sugar
  • 4 teaspoons milk
  • 1/2 teaspoon almond extract
Directions
  • 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 assemble 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.

  • Place on a plate, cover with plastic wrap, and chill until firm, about 30 minutes.  Preheat the oven to 350 degrees F while 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 teaspoon 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 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.


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